Who doesn’t love sweet crispy potatoes fresh out of the oven. Honestly I’ll pretty much take them in any form, but these ones don’t even compare. The wedges are great just by themselves, but trust me you’ll want to bury these in this dip. The tangy lime yoghurt with the sweet crispy potatoes are sooo good together, and only takes about two seconds to make. You might want to double up the ingredients because be warned they are pretty addictive.
Sweet Potato Wedges with Yoghurt Dip
Serves: 4
gluten free
2 large sweet potatoes
2 tbsp olive oil
1/4 tsp salt
yoghurt dip
120g / 1/2 cup yoghurt
1/2 tsp ground cardamom
zest of 1/2 lime
juice of 1/2 lime
Heat the oven to 200C.
Cut the potatoes into wedges. You can peel then or not depending on what you prefer.
Toss with olive oil and salt.
Put the wedges on a baking tray on a single layer. Bake for about 30mins until soft inside and crispy outside.
While they are roasting mix all the dip ingredients together.
