Go Back
+ servings
Print
A photo of sweet potato wedges on a plate that has been garnished with rosemary.

Sweet Potato Wedges with Avocado and Sour Cream Dip

The healthy but delicious alternative to deep fried wedges. Beautifully baked, caramelized sweet potatoes, what more could you want?

Course Side Dish, Snack
Cuisine Not Specific
Keyword avocado dip, Homemade wedges, sweet potato wedges
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Calories 600 kcal
Author Nicolas

Ingredients

Avocado and Sour Cream Dip:

  • 2 avocados, peeled and de-stoned
  • 1 lemon zested and 1/2 the lemon juiced
  • teaspoons of ground coriander
  • 100 g of sour cream
  • 1 handful of mint leaves
  • Salt and pepper

Sweet Potato Wedges:

  • Grape seed oil
  • 1 kg of sweet potatoes cut into wedges (don't make your wedges too thick and chunky)
  • 2 teaspoons of ground cumin
  • 3-4 sprigs of rosemary, leaves stripped off and finely chopped
  • Salt and pepper

Instructions

  1. Pre-heat the oven to 190 degrees Celsius.
  2. Put your avocados, sour cream, mint leaves, ground coriander, lemon juice, lemon zest and a pinch of salt and pepper in a blender and blend until smooth. If your mixture is struggling to blend you can add a dash of grapeseed oil to help it bind. You may also want to scrape down the sides of the blender with a spatula. 

  3. Once blended, transfer your dip to a ramekin or container, cover with cling film or a lid and then leave in the fridge until you're ready to serve. 

  4. Get plenty of kitchen paper for draining. Pre-heat a non-stick frying pan over medium heat, then add about 1-2 tablespoons of grapeseed oil. add your wedges and fry them for about 1-2 minutes on each side, just to achieve an outer skin on the sweet potatoes (you won't be able to fit all of your potatoes in the pan, so fry them in as many batches as you need). Transfer the sweet potato onto your kitchen paper to drain.

  5. Put your semi cooked wedges into a large bowl then add your cumin, rosemary, a pinch of salt, a pinch of pepper and just enough grapeseed oil to lightly coat the wedges (2 tablespoons max).

  6. Use your hands to evenly coat all of the wedges (be gentle). Then transfer onto a baking tray lined with baking paper. 

  7. Make sure all of the wedges are spaced out so that they all roast rather than steam in the oven.
  8. Place in the oven and cook the wedges for about 35-40 minutes. And turn them halfway through.

  9. Serve the wedges hot with your dip and enjoy.

Recipe Video

Recipe Notes

  • Don't worry about cutting the sweet potato neatly. All of the corners and edges caramelise really nicely once in the oven. Which gives great flavour.   
  • We aren't trying to cook the sweet potato when we pan fry them, all we are trying to achieve is that outer layer of skin which will crispen up in the oven. 
  • Use a light oil that won't burn easily, so if you cant use grapeseed oil for whatever reason. Vegetable oil and Canola oil are 2 other great options. 
  • Make sure each cut of sweet potato has it's own space on the tray before you put them in the oven. 
  • Serve these wedges while they're hot. The more they cool the less crispy they become. 
Nutrition Facts
Sweet Potato Wedges with Avocado and Sour Cream Dip
Amount Per Serving
Calories 600 Calories from Fat 265
% Daily Value*
Fat 29.4g45%
Saturated Fat 8.1g51%
Cholesterol 11mg4%
Sodium 48mg2%
Potassium 2639mg75%
Carbohydrates 82.1g27%
Fiber 18.5g77%
Sugar 2g2%
Protein 7.1g14%
Calcium 100mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.