Sweet potato wedges are coated with savory smoked paprika and roasted in the oven. Toasted pumpkin seeds add a salty crunch, while creamy Greek yogurt lends a refresher from the smoke spiced sweet potato fries. This recipe comes to us from Karen of Sprouts in the Hood.
- 4 large sweet potatoes, cut into wedges
- 2 tablespoons canola oil
- 2 tablespoons smoked paprika
- salt, to taste
- 1 cup plain Greek yogurt
- 1/2 cup roasted pumpkin seeds or pepitas
Preheat an oven to 400 degres.
Place the sweet potato wedges in a large bowl. Drizzle with canola oil, tossing to ensure the sweet potatoes are well coated. Season the sweet potato wedges with the smoked paprika and salt.
Spread in one layer onto a baking sheet. Place the baking sheet into the oven and roast for about 5 minutes. Turn the pan around and roast another 5 minutes for even cooking. Flip sweet potato wedges over using a spatula. Cook for another 5 minutes, turn pan around and cook 5 minutes more, or until the fries are browned on all sides.
Divide into 4 servings, garnish each serving with dollops of Greek yogurt and pumpkin seeds. Taste for seasoning, adjusting if desired and enjoy!