Kumara Sweet Potato Wedges with Mustard and Lime Yogurt
Transform your side dish game with these irresistible Kumara Sweet Potato Wedges with Mustard and Lime Yogurt! These golden, crispy wedges are seasoned to perfection with a blend of smoky paprika, garlic powder, and a touch of black pepper, bringing out the natural sweetness of the kumara. Paired with a tangy, creamy yogurt dip infused with Dijon mustard, fresh lime juice, and a hint of honey, this stunning combination is both comforting and refreshing. Perfect as a snack, appetizer, or a healthy side dish, these baked wedges are easy to make and bursting with bold, wholesome flavors. Serve them warm with a sprinkle of fresh parsley for an extra pop of color and zest. Whether you're entertaining guests or treating yourself, this recipe is a surefire hit packed with irresistible texture and taste!
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Recipe Information
Ingredients
- 4 medium Kumara (sweet potatoes)
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons Lime juice
- 1 teaspoon Honey
- 1 tablespoon Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Wash the kumara sweet potatoes thoroughly and pat them dry. Cut them into wedges of even size to ensure uniform cooking.
In a large mixing bowl, combine the olive oil, paprika, garlic powder, salt, and black pepper. Add the kumara wedges to the bowl and toss until the wedges are evenly coated with the spice mixture.
Arrange the coated wedges in a single layer on the prepared baking sheet, making sure they are not overcrowded.
Bake the wedges in the preheated oven for 25-30 minutes, flipping them halfway through, until they are golden and crispy on the edges and tender on the inside.
While the wedges are baking, prepare the mustard-lime yogurt dip. In a small bowl, whisk together the Greek yogurt, Dijon mustard, lime juice, and honey until smooth. Taste and adjust seasoning if needed.
Once the kumara wedges are done, remove them from the oven and let them cool slightly. Transfer them to a serving dish and garnish with chopped parsley if desired.
Serve the kumara wedges warm with the mustard-lime yogurt dip on the side. Enjoy!
Nutrition Facts
Calories |
993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3040 mg | 132% | |
| Total Carbohydrate | 124.9 g | 45% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 31.9 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2038 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
