Sweet Potato Wedges with Dipping Sauce

by Lucas
Created • Updated
From the cookbook You Suck At Cooking

Ingredients

  • 1 large sweet potato
  • 3 to 4 fresh sage leaves
  • 2 tablespoons olive oil
  • 1/2 cup regular or full-fat Greek yogurt
  • 1 tablespoon fresh minced dill or 1 teaspoon dried dill
  • 1/8 teaspoon honey
  • Fine sea salt
  • Juice of 1/2 lemon

Directions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Make the wedges: Scrub the sweet potato, then cut it lengthwise into 1-inch-thick wedges. Chop the sage leaves into ladybug-sized pieces.
  3. In a medium bowl, combine the sweet potato wedges, sage, and olive oil and toss until coated. Arrange the wedges on the baking sheet and spoon any sticky sage bits that are clinging to the bowl onto the wedges.
  4. Roast for about 25 minutes, or until the bottoms of the wedges have browned. Flip and bake for another 10 minutes, until the other side of the wedges are browned.
  5. Meanwhile, make the dip: In a small bowl, combine the yogurt, dill, honey, salt to taste, and lemon juice and wangjangle until thoroughly mixed.
  6. Remove the wedges from the oven, allow them to cool for 10 minutes, until they are cooler than they were before they began cooling, and arrange them on a plate. Serve with dipping sauce on the side.