Roasted Sweet Potato Wedges with Cilantro Yogurt

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  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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3/4 cup Greek yogurt

2 cloves garlic, minced 

1 bunch fresh cilantro, very finely chopped, plus more for serving 

4 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper 

2 pounds sweet potatoes, cut into 3/4-inch wedges 

1/4 teaspoon ground cinnamon 

Sriracha, for drizzling 

3 tablespoons (30 grams) toasted pine nuts 

Flaky salt, for serving 


  1. Mix together the yogurt, garlic, cilantro, 2 tablespoons olive oil, 1/2 teaspoon salt and a few turns of pepper in a medium bowl and set aside.
  2. Preheat the oven to 425 degrees F.
  3. Toss the sweet potatoes with the cinnamon, 2 tablespoons olive oil and 1 teaspoon salt and spread evenly on 2 half-sheet pans lined with parchment. Bake, tossing occasionally, until golden brown, 25 to 30 minutes
  4. Transfer the sweet potatoes to a serving plate, then dollop with the yogurt (serving any remaining on the side), drizzle with sriracha, and sprinkle on the pine nuts, remaining cilantro, a few turns of pepper and flaky salt and serve.
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