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No. 0529 Global Free recipe

Rosemary Roasted Sweet Potato Wedges with Yogurt Dip

Skin-on sweet potato wedges roast with olive oil and fresh rosemary until caramelized and tender with slightly chewy edges. A small pot of garlicky yogurt dip cools the sweetness. It is a cozy weeknight side that pairs beautifully with roast chicken or a big green salad.

4.6 from 185 cooks

Roasted sweet potato wedges with rosemary on a dark plate with fork and yogurt dip
Photo: Jess Loiterton on Pexels
Prep
10 min
Cook
35 min
Total
45 min
Serves
4
Level
Easy
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Method 5 steps

  1. Heat the oven to 425 F and line a large baking sheet with parchment.

  2. Toss the wedges with olive oil, pepper and the leaves from 2 rosemary sprigs, then spread cut sides down on the sheet with the remaining whole sprigs tucked between them.

  3. Roast 20 minutes, flip, and roast 12 to 15 minutes more until the edges are browned and a knife slides in easily.

  4. Meanwhile, stir the yogurt, garlic, lemon juice and a pinch of salt together and spoon into a small bowl.

  5. Sprinkle the wedges with flaky salt, pile on a plate with a few fresh rosemary needles and serve with the dip.

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