This vegan sweet potato wedges with coconut yogurt dip recipe will curb your cravings for deep fried potatoes, or other salty snacks. The refreshing herbed coconut yogurt dip is the perfect complement to the spicy seasonings used in this recipe. For even more flavor, mix up the herbed yogurt dip the night before to give the flavors more time to combine and develop. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside. In a large bowl, toss the sweet potatoes with the melted coconut oil and toss to coat. In a small bowl, combine the cumin, curry powder, smoked paprika, cayenne pepper, and cinnamon. Sprinkle spice mixture over the sweet potato wedges and toss until all wedges are lightly coated. Arrange the sweet potato wedges on the prepared baking sheet in a single layer. For crispier wedges, do not overcrowd. Place baking sheet in preheated oven and roast until the sweet potatoes are golden brown and crispy around the edges, around 30-35 minutes. Flip once hallway through the cooking process to brown both sides.Vegan Sweet Potato Wedges with Coconut Yogurt Dip
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