Loaded Sweet Potato Wedges


  • 400g of Sweet Potatoes
  • 1 Tablespoon of Olive Oil
  • 1 Teaspoon of Paprika
  • 1/2 Teaspoon of Cumin
  • Coarse Salt

For the Yoghurt Dip:

  • 150g of Coconut Yoghurt or Vegan Creme Fraiche
  • 2 Cloves of Garlic, Minced
  • 2 Tablespoons of Olive Oil
  • Juice of 1/2 Lemon
  • 1/2 Teaspoon of Cumin
  • Coarse Salt & Pepper


  • 1 Avocado
  • Handful of Fresh Coriander

These are the best. They’re so simple, just gorgeous flavours that work really well together. The wedges are crisp and spiced with paprika and cumin and the cooling yoghurt is garlicky with a hint of lemon. The avocado wedges thrown on top are the perfect compliment to the hot wedges and a bite with everything in it is just perfection. This is messy food, best served  scattered out for everyone to pick at.

Loaded Sweet Potato4

Wash the sweet potatoes and then chop them into wedges.

Add them to a large bowl and drizzle in the olive oil. Sprinkle in the paprika, cumin and a good pinch of coarse salt. Use your hands to mix it altogether so that they’re evenly coated.

Spread the edges out on a roasting tray and roast at 200’C for about 35 minutes, tossing once in the middle, until crisp.

While they’re cooking, make the yoghurt. Add all of the ingredients to a bowl and stir well.

Plate the sweet potatoes and scatter some of the yoghurt sauce over them, then slice the avocado and sprinkle on the coriander.

Serve and enjoy!

2 Comments to Loaded Sweet Potato Wedges

  1. Looks amazing! Wish I had them for my lunch…

  2. Maria says:

    These are delish!!!