Roasted Sweet Potato Wedges with Cilantro Yogurt

I’m always looking for new ways to prepare sweet potatoes.  I’ve tried so many different ways to bake them, so that they come out tasting fried. But, guess what?  They never taste fried when they are baked.  What a bummer.  I’ve pretty much given up trying.  But, I still love sweet potatoes over their white and yellow cousins. 

When I saw the sauce for these potatoes, I was definitely intrigued to give them a try!  The combination of flavours is different, but works really well together.  Also, these can be eaten warm or at room temperature.  Bonus!  The cinnamon in this recipe adds a warmth to the potatoes that is almost unexpected.  I also really like the caramelization that happens the longer you bake these potatoes.  The original recipe suggests roasting your potato wedges for 25-30 minutes, but I think they are better roasted for 40-45 minutes, so you can achieve that yummy caramelization.  They aren’t burnt, even though they may look it.  They are perfect!! You can leave the skin on these beauties!  It helps to hold them together. 

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To sprinkle the cinnamon evenly onto the wedges, I added it into my salt and then mixed the two together. 

I find cinnamon can clump when sprinkled on its own and blending these two ingredients together made it easy to distribute them generously over each wedge.

These are a year-round sweet potato recipe.  They would pair just as well in the fall with a side of turkey as they would in the summer with a burger.

What is not pictured in the photos is a drizzle of sriracha.  It adds a nice kick, but be careful not to add too much.  Michael got a mouthful of hot sauce and couldn’t taste much else.  Oops! 🙂  I actually made these for a second night in a row last night, and I kept the sriracha off to the side, so that we could add it if we wanted.  Michael opted not to add any.  It’s really a personal preference if you want to add a bit of heat or not. 

The next time I make this recipe, I do think I will serve both the yogurt sauce and the sriracha on the side, so that everyone can control how much of what they want on their potatoes.  Leila wasn’t as interested in the sauce, but really loved the sweet potatoes.  I had already drizzled all of the sauce all over them and she was bummed about that.  I won’t make that mistake twice…or three times.  

Enjoy!

Roasted Sweet Potato Wedges with Cilantro Yogurt

Sarah Nolan

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Ingredients

  

• 3/4 cup plain Greek yogurt
• 2 cloves garlic, minced 
• 1 bunch fresh cilantro, very finely chopped, plus more for serving  About 1/2 cup once finely chopped
• 4 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper 
• 2 pounds sweet potatoes, cut into 3/4-inch wedges 
• 1/4 teaspoon ground cinnamon 
• Sriracha, for drizzling (optional)
• 3 tablespoons toasted pine nuts

Instructions

 

• Preheat oven to 425 degrees F.
• Mix together the yogurt, garlic, cilantro, 2 tablespoons olive oil, 1/2 teaspoon salt and a 1/4 teaspoon pepper in a medium bowl and set aside.
• Toss the sweet potatoes with the cinnamon, 2 tablespoons olive oil and 1 teaspoon salt.
• Spread evenly on a sheet pan lined with parchment. Bake for 40 to 45 minutes.*
• Transfer the sweet potatoes to a serving plate, and dollop with the yogurt sauce (serving any remaining on the side), drizzle with sriracha (if using), and sprinkle on the pine nuts and remaining cilantro.

Notes

*The original recipe says to roast for 25-30 minutes.  For my preference, this wasn't long enough.  However, start checking your potatoes around the 30 minute mark to make sure you're roasting them to your liking. 

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