Crispy Sweet Potato Wedges and Cilantro Yogurt Dip

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Who doesn’t love sweet potato fries, right?! These sweet potato wedges are oven-roasted with savoury seasoning to compliment their natural sweetness, then dunked in a delicious cilantro yogurt dip. They make the perfect side dish. Sweet potatoes contain high amounts of Vitamin A, which supports a healthy immune system, and plenty of fibre to support healthy digestion.

Store-bought frozen sweet potato fries are delicious and crunchy, but that’s usually because they are pre-fried in canola oil. While they still contain fibre and vitamin A, it’s better for your health to make your own when possible to avoid the highly processed, high-heat canola oil. Canola is a fragile oil, so when it is heated up to frying temperatures, it oxidizes and can cause inflammation in the body. You can read more about healthy fats here. These sweet potato wedges are roasted at a low enough heat to protect the olive oil from oxidation, so you get all of the health benefits of olive oil.

In this recipe, I’m sharing with you my secret to crispy oven-baked sweet potato fries! Most oven-baked sweet potato fries end up either soggy or charred, not crispy. The trick is to coat the fries in some tapioca flour. This coating makes them nice and crispy.

Serve these wedges with burgers (grassfed or plant-based), steak (grassfed), or alongside a Mexican-inspired meal. They would be delicious with our Chicken Fajita Bowls: click here for the recipe.



1 lb of sweet potatoes (about 3 medium sized ones)
1 tablespoon of tapioca powder
¼ teaspoon of garlic powder
½ teaspoon of onion powder
½ teaspoon of paprika powder
¼ teaspoon of ground black pepper
1 teaspoon of pink himalayan salt or sea salt
2 tablespoons of extra virgin olive oil

1 cup thick greek yogurt
¼ cup of fresh cilantro leaves
Juice of 1 lime
½ teaspoon of pink himalayan salt or sea salt


  1. Preheat the oven to 400F.
  2. Peel and cut sweet potatoes into wedges. Set aside.
  3. In a large bowl, mix together the tapioca powder, garlic powder, onion powder, paprika powder, black pepper, salt, and olive oil.
  4. Add the sweet potato wedges to the bowl and stir to coat them in the olive oil and spice mixture.
  5. Place the wedges on a parchment lined baking sheet in a single layer.
  6. Bake for 25 minutes, then flip the wedges and bake for approximately another 25 minutes or until both sides have browned.
  7. While the wedges cool a bit, put the yogurt, cilantro, lime, and salt in a blender or food processor until fully blended. Serve the dip in a small dish alongside the plate of sweet potato wedges.

Contributed by Melanie Maxwell, R.H.N.