There is not a single season when I don’t eat sweet potato. It’s not commonly served as a pre-dinner crudité but why not! The spicey dip is a really nice cool contrast to the sweet potato. (You’ll note there are no measurements shown below, as this is so simple and it’s all about using your own taste judgement and instincts. )
Sweet Potato Wedges With Sweet Pepper Flakes+Yogurt Dip
Large sweet potato
Greek style yogurt
Sweet pepper flakes ( or crushed chipotle peppers)
Set oven to 350. Slice the sweet potato in half, then half again, then half again so you have nice long even wedges. Coat with oil, salt, and a sprinkling of cumin and cardamom. Cook on a baking sheet for about 12minutes each side, unless slightly brown. Once cool, cut the slices in half again so they are easier to pick up and eat with one hand.
For the dip, simply mix the pepper flakes into the yogurt. Sprinkle a few extra on top.
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