A delightful twist on classic sweet potato wedges, paired with a tangy lime yogurt dip.
Preheat your oven to 200°C (390°F).
Preheating ensures even cooking and the perfect texture for your wedges.
Wash and cut the sweet potatoes into wedges, leaving the skin on for added texture.
Keeping the skin on adds a rustic touch and retains more nutrients.
Place the wedges on a baking tray lined with parchment paper. Drizzle with olive oil and season with sea salt and black pepper.
Ensure the wedges are spread out in a single layer to allow even roasting.
Bake in the preheated oven for 25-30 minutes, turning halfway through, until golden and crispy.
Turning the wedges halfway ensures they cook evenly on all sides.
In a mixing bowl, combine the yogurt, mustard, and lime juice. Mix well until smooth.
Adjust the lime juice to your taste for a more tangy or subtle flavor.
Serve the roasted sweet potato wedges hot with the lime yogurt dip on the side.
Garnish with a sprinkle of fresh herbs like cilantro for an added touch of freshness.
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