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Roasted Sweet Potato Wedges with Yogurt Dipping Sauce

Photo: Jennifer Causey; Styling: Lindsey Lower

Hands-on time 15 mins
Total time 30 mins

Serves 4 (serving size: 6 potato wedges and about 1 tablespoon sauce)

A quick two-step process of microwave-steaming then roasting creates golden-brown sweet potato wedges that make for a versatile side dish or snack. (Cost for 4: $2.46)


  • 3 medium sweet potatoes (about 2 pounds), each halved lengthwise
  • 1/4 cup water
  • 1 tablespoon canola oil
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup plain low-fat yogurt
  • 2 teaspoons honey
  • Dash of vanilla extract

Nutrition Information

  • calories 224
  • fat 4.1 g
  • satfat 0.5 g
  • monofat 2.3 g
  • polyfat 1.1 g
  • protein 4 g
  • carbohydrate 44 g
  • fiber 6 g
  • cholesterol 1 mg
  • iron 2 mg
  • sodium 220 mg
  • calcium 90 mg

How to Make It

  1. Place a large baking sheet in oven. Preheat oven to 450° (do not remove pan from oven).

  2. Place potatoes and 1/4 cup water in a medium microwave-safe bowl. Cover with plastic wrap; pierce with tip of a knife to vent. Microwave at HIGH for 5 minutes. Drain water.

  3. Cut each potato half lengthwise into 4 wedges.

  4. Add oil to potatoes; toss to coat.

  5. Carefully remove preheated pan from oven; coat pan with cooking spray. Arrange potatoes in a single layer on pan; sprinkle with salt and pepper. Bake at 450° for 18 minutes or until browned and tender.

  6. Combine yogurt, honey, and vanilla, stirring well; serve sauce with potatoes.

  7. 3 Ways to Riff: • Sprinkle 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground cumin on the sweet potatoes along with the salt and pepper. • Omit the yogurt sauce and instead sprinkle potatoes with 1/4 cup shredded cheddar or Monterey Jack cheese. • Omit the yogurt sauce and drizzle with a combination of 1 1/2 tablespoons melted butter, 1 tablespoon honey, and 1 teaspoon cider vinegar.