# Components:
→ Sweet Potato Wedges
01 - 3 medium sweet potatoes, scrubbed and cut into wedges
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon garlic powder
05 - ½ teaspoon ground cumin
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ Yogurt Dip
08 - 1 cup plain Greek yogurt
09 - 1 tablespoon lemon juice
10 - 1 tablespoon fresh chopped dill or parsley
11 - 1 small garlic clove, minced
12 - ¼ teaspoon salt
13 - ⅛ teaspoon black pepper
# Directions:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato wedges with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.
03 - Spread the coated wedges in a single layer on the prepared baking sheet.
04 - Roast for 25 to 30 minutes, flipping halfway through, until wedges are golden and crispy at the edges.
05 - While the wedges roast, combine Greek yogurt, lemon juice, chopped dill, minced garlic, salt, and black pepper in a small bowl. Mix well and chill until serving.
06 - Serve the roasted sweet potato wedges hot, accompanied by the chilled yogurt dip on the side.
