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Herb and Garlic Sweet Potato Wedges with Yoghurt Dip

 Herb and Garlic Sweet Potato Wedges with Yoghurt Dip


2 x 400g (medium) sweet potatoes

1 tsp dried rosemary leaves

1 clove garlic, crushed

2 tsp olive oil

Olive oil or canola cooking spray for greasing

Yoghurt dip

1/2 cup low fat plain Greek styled yoghurt

2 green shallots, thinly sliced

1/2 tsp ground cumin

2 tsp lemon juice

2 tsp chopped fresh dill

1/4 tsp ground white pepper


  1. Preheat over to 220°C (fan-forced).
  2. Wash unpeeled sweet potatoes under cold water. Dry with paper towel. Cut in half, then cut each half into approximately 3cm thick wedges.
  3. Place wedges in a large bowl with rosemary, garlic and olive oil. Toss well with clean hands.
  4. Spread wedges in a lingle layer over a greased oven tray. Cook in preheated oven for 20 minutes. Remove from oven. Turn wedges, then return to oven for a further 15-20 minutes, or until wedges are tender and well browned.
  5. Meanwhile, to make yoghurt dip, combine yoghurt, shallots, cumin, lemon juice, dill and pepper.
  6. Serve wedges with yoghurt dip.

Tasks for kids:

Toss wedges in a loarge bowl with rosemary, garlic and olive oil (Step 3).

Spread wedges over oven tray (Step 4).

Combine ingredients for yoghurt dip (Step 5).

Nutrients Per Serve

Energy 907kJ
Total Fat 4.7g
Saturated Fat 1.0g
Monounsaturated Fat 2.8g
Polyunsaturated Fat 0.4g
Protein 6.7g
Carbohydrate 32.9g
Fibre 7.6g
Sodium 58.7mg
Serves 4 (as a side)
Preparation Time 15 minutes
Cooking Time 40 minutes