Crispy on the outside, tender in the middle, these spicy sweet potato wedges are a tasty and healthy alternative to traditional fries. Served with a zippy avocado dip, these wedges are a fantastic accompaniment to burgers and sandwiches.
Place a rack in the upper third of the oven and preheat it to 425°F. Line a baking sheet with parchment paper.
Scrub the sweet potatoes and pat dry. Cut them into approximately 8 wedges each. Place the sweet potatoes on the baking sheet and toss in the olive oil. Sprinkle on the rosemary and spices. Sprinkle on the salt and toss again. Spread them out in a single layer, with little overlap, if possible.
Roast in the oven, flipping the wedges over and rotating the pan halfway through, until the wedges are crispy and lightly browned, about 30-35 minutes.
In a medium bowl, mash about 3/4 of the avocado with a fork. Reserve the remaining 1/4 of the avocado.
To the mashed avocado, add the buttermilk, lemon juice, herbs, garlic and Dijon. Mash well, until smooth.
Stir in the remaining diced avocado and season to taste with salt and pepper.
Sprinkle the hot sweet potato wedges with more salt and serve with the dipping sauce on the side.
Choose sweet potatoes with orange flesh that are similar in size for even cooking time.
Don't have buttermilk on hand? Make your own!
Step 1: Pour 1 cup into a bowl.
Step 2: Sit in a tablespoon or two of lemon juice or vinegar into the bowl with the milk. Stir to combine. Let sit for 5 minutes until the milk begins to curdle and becomes acidic.
Step 3: Use in place of buttermilk in the recipe. Enjoy!
To make these less spicy, omit the smoked paprika or chipotle pepper.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.