Crispy Sweet Potato Wedges With Tahini Dip Recipe
Indian cuisine · 320 calories
About this recipe
Crispy Sweet Potato Wedges with Tahini Dip bring together earthy spices and creamy goodness for a perfect snack that feels both indulgent and fresh. Inspired by Indian street food and crowd-pleasing flavors, this dish is ideal for a family gathering or a cozy date night. The wedges are oven-baked to golden perfection, coated in a fragrant blend of spices that add a delightful crunch. The tangy dip, made with yogurt and lemon, complements the spicy wedges beautifully, creating a balanced dish that’s both vibrant and satisfying. Deliciously simple and garden-fresh, these wedges are a must-try for anyone looking to elevate their snack game.
Ingredients
- 1Bunch Pudina
- 100 g Coriander Leaves
- 1 kg Sweet Potato
- - Olive Oil
- 250 ml Lemon Juice Concentrate
- 100 g Hing Khoda
- 200 g Dahi
- 50 g Black Pepper Powder
- - Coriander Powder
- 50 g Cumin Powder
- 100 g Red Chili Powder
- 100 g Salt
- 20 g Turmeric Powder
Instructions
- 1. Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- 2. Wash the sweet potatoes thoroughly and cut them into thick wedges. Toss the wedges in olive oil, turmeric powder, red chili powder, coriander powder, cumin powder, black pepper powder, and salt until evenly coated.
- 3. Arrange the sweet potato wedges on the prepared tray in a single layer and bake for 20-25 minutes, flipping them halfway, until they are crispy and golden brown.
- 4. Meanwhile, prepare the dip by whisking together yogurt, lemon juice, chopped mint leaves, chopped cilantro, and hing in a bowl. Adjust the seasoning if needed.
- 5. Remove the wedges from the oven and let them cool slightly. Serve warm with the prepared yogurt dip on the side for dipping.