Paprika sweet potato wedges with yoghurt dip

Name: Paprika sweet potato wedges with yoghurt dip
Total time: 45 min
Cuisine: American
Ingredients: 900g sweet potato, scrubbed and cut into wedges; 2 tbsp olive oil; 2 tsp smoked paprika; 1 tsp ground cumin; 200g Greek yoghurt; 1 garlic clove, crushed; 1 tbsp lime juice; 2 tbsp fresh chives, snipped

Crisp smoky sweet potato wedges with the skin on, served with a cool garlicky yoghurt dip.

Time45 min
LevelEasy
Costabout £0.55 a head
Oven220°C (200°C fan)

4 servings

Ingredients

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900 gsweet potatoesscrubbed and cut into wedges
2 tbspolive oil
2 tspsmoked paprika
1 tspground cumin
200 gGreek yoghurt
1garlic clovecrushed
1 tbsplime juice
2 tbspfresh chivessnipped

Method

1
Heat the oven to 220°C (200°C fan). Put two trays in to heat up.
2
Toss the wedges with the oil, paprika and cumin in a big bowl.
3
Spread them over the hot trays in a single layer and roast for 30 minutes, turning once, until crisp at the edges.
30 min
4
Stir the yoghurt, garlic, lime juice and chives together for the dip.
5
Serve the wedges hot with the dip.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.