If you are looking for a snack that fuels performance and tastes incredible😍, these sweet potato wedges with tzatziki deserve a spot in your daily routine. Crispy on the outside, soft on the inside, and paired with a cool, creamy dip, this recipe hits the sweet spot between comfort food and smart sports nutrition.
Sweet potatoes are a go-to carbohydrate source, also providing steady energy⚡, potassium for muscle function, and antioxidants that support recovery. Roasting them instead of frying keeps the wedges light while still delivering that satisfying crunch you crave after a tough training🏋️♀️ session.
The tzatziki takes this dish to the next level. Made with hung curd, cucumber, garlic, and olive oil, it adds protein💪, probiotics, and healthy fats, nutrients that support muscle repair and gut health. It is refreshing, hydrating, and perfectly balanced against the warmth of the wedges.
Whether you enjoy these as a post-workout snack, a pre-training carb boost, or a healthy side with meals, these sweet potato wedges with tzatziki are easy to make. Once you try them, they will quickly become a regular on your meal prep list.
nutritional benefits
- Provides complex carbohydrates for sustained energy⚡
- Supports recovery with high-quality protein from Greek yogurt💪
- Rich in potassium for muscle function and electrolyte balance
- Contains antioxidants that help reduce exercise-induced stress
- Aids gut health through probiotics from Greek yogurt
- Supplies healthy fats from olive oil
when to eat wedges?
- Pre-training
- Post-training
how to make sweet potato wedges and tzatziki?
Sweet Potato Wedges
Ingredients
Method
- Take the sweet potato wedges in a mixing bowl, add oil and spices, and toss well to coat.
- Arrange the wedges in the oven tray.
- Preheat the oven to 200℃.
- Roast the wedges for 12 minutes, then flip them and roast for another 5 minutes.
- The wedges should be crisp at the edges.
- Serve hot with the prepared tzatziki.
- Take hung curd in a bowl.
- Add the squeezed cucumber, grated garlic, salt, lemon juice, dill leaves, and olive oil.
- Mix everything well and set aside until serving.
Notes
- Use any variety of cucumber that is easily available in your local market.
- You can skip squeezing the cucumber if you want, but for a thicker tzatziki, squeeze it.
- Skip adding olive oil to the tzatziki if you don’t have it.
- Line the baking tray with grease-proof paper or parchment paper to prevent the sweet potato wedges from sticking or leaving burnt stains.
- Roasting time may vary depending on your oven. I have used the convection oven.
For a step-by-step guide on how to make hung curd, check out my recipe for Greek Yogurt.
nutrition per serving
| Nutrients | Amount |
|---|---|
| Energy | 249 Kcal |
| Carbohydrates | 29.6 g |
| Protein | 6.4 g |
| Fats | 11.1 g |
| Nutrients | Amount |
|---|---|
| Energy | 153 Kcal |
| Carbohydrates | 23.9 g |
| Protein | 1.3 g |
| Fats | 5.3 g |
| Nutrients | Amount |
|---|---|
| Energy | 96 Kcal |
| Carbohydrates | 5.7 g |
| Protein | 5.1 g |
| Fats | 5.8 g |
love this recipe? share your experience!
Give these sweet potato wedges a try and fuel your training the tasty way!
If you make this recipe, let me know how it turned out. Drop a comment below👇, share your tweaks, or tell me when you enjoy it most (pre- or post-workout). Your feedback matters a lot!
Stay fuelled and stay strong💪!
