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An image of sweet potato wedges with tzatziki.

Sweet Potato Wedges

Crispy oven-baked sweet potato wedges with tzatziki served with a cool, creamy yogurt dip. This easy, athlete-friendly recipe is rich in carbohydrates and protein, making it perfect as a healthy snack, side dish, or post-workout bite.
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Cook Time 7 minutes
Servings2 people
CourseSnacks
Ingredients Method Notes

Ingredients

For tzatziki (Makes: ½ cup)
  • ½ cup / 120 g hung curd (Greek yogurt)
  • ¼ cup / 50 g English cucumber, squeezed
  • 1 garlic clove, grated or crushed
  • ⅛ tsp salt
  • ½ tbsp lemon juice
  • ½ tbsp dill leaves, chopped
  • 1 tsp extra-virgin olive oil
For sweet potato wedges (Makes: 20-22 wedges)
  • 200 g / 2 sweet potatoes with skin, cut into wedges
  • 1 ¼ tbsp extra-virgin olive oil or any oil
  • ¾ tsp salt
  • ¼ tsp red chilli powder
  • ¾ tsp oregano
  • ⅛ tsp / 10 black pepper, crushed

Method
 

For sweet potato wedges
  1. Take the sweet potato wedges in a mixing bowl, add oil and spices, and toss well to coat.
  2. Arrange the wedges in the oven tray.
  3. Preheat the oven to 200℃.
  4. Roast the wedges for 12 minutes, then flip them and roast for another 5 minutes.
  5. The wedges should be crisp at the edges.
  6. Serve hot with the prepared tzatziki.
For Tzatziki
  1. Take hung curd in a bowl.
  2. Add the squeezed cucumber, grated garlic, salt, lemon juice, dill leaves, and olive oil.
  3. 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.