Having a hard time seeing sweet potatoes as a healthy, non-dessert side dish? These roasted sweet potato wedges with spicy yogurt cream are a nice savory change from those sickeningly sweet spuds from childhood!
The Failed Dieter is proud to have a new contributor: Brinley Christner! Brinley is a Marketing Manager, foodie, wife, and mom of two boys. She and her husband Jeff own and operate Tasting History Food Tours out of Carolina Beach, North Carolina.
Confession. Growing up I was not a fan of sweet potatoes. I know that sounds blasphemous coming from a native North Carolinian. The sweet potato is, after all, our official state vegetable (yes, we have one). I don’t remember my mom making them often but we always had them on Thanksgiving at my Grandmother’s house; they were very sweet and always marshmallow-topped.
As I grew up, a new recipe crept into our buffet. This one was topped with a delicious pecan crust, which I found more acceptable, but it still seemed like a dish that longed to be at the dessert table with the chess pie.
A few years later when I was married and planning a Thanksgiving-ish lunch for our party of two, I picked up a copy of Bon Appétit and saw a recipe for roasted sweet potatoes coated with cumin spice.
Aha! That sounded interesting to me, so I ran home, roasted my sweet potatoes and after one bite recognized my ideal application of sweet potatoes in a savory, not sweet, recipe. And although I still enjoy a spoonful of the pecan-crusted sweet potato casserole on Thanksgiving, these…these are my favorite.
I made a couple of changes to the original recipe, added some spice, and swapped the sour cream for Greek yogurt because it’s healthier and has a nice zing.
Roasted Sweet Potato Wedges with Spicy Yogurt Cream
Making in advance: You can make these up to 4 hours ahead and leave them out at room temperature (omit the spicy yogurt cream sauce until you’re ready to serve them). If you want to rewarm them, heat in a 425℉ oven for 5 minutes.
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A note about the hot sauce: The 2 tsp is a jumping off point. You can use just about any hot sauce or any amount you want depending on the flavor and level of heat you prefer. Go with your preference.
The adobo sauce that comes with the canned chipotle peppers is probably my favorite (and what I used here) as it lends a sweet smokiness that compliments the roasted potatoes; however, it’s hardly worth opening a can of peppers to extract a little sauce. If you do, however, you may want to start with ½ tsp and go up from there…that stuff is spicy!
Have you tried sweet potatoes as a savory dish? What is your favorite way to eat this root vegetable? Let us know in the comments section below!