Sumac Sweet Potato Wedges

These sweet potato wedges are so yummy and easy to make! 

They're perfect as a snack or a side dish, and the Sumac Tahini Yogurt dipping sauce is versatile enough to pair with many other foods.

Ingredients

For the Wedges:

1 tablespoon sumac

1 tablespoon extra virgin olive oil

7-8 sweet potatoes (approx. 850g)

For the Dipping Sauce:

1 cup plain yogurt

1 tablespoon tahini paste

Juice of half a lemon

1 teaspoon sumac

1 clove garlic, crushed

Method

Preheat the Oven: Preheat your oven to 200°C (400°F).

Prepare the Sweet Potatoes:

Wash and scrub the sweet potatoes clean, leaving the skin on.

Cut the sweet potatoes lengthwise into wedges, trying to keep them roughly the same size for even cooking.

Bake the Wedges:

Lay the wedges in a single layer on a baking tray, ensuring they do not overlap.

Drizzle with 1 tablespoon of extra virgin olive oil and sprinkle 1 tablespoon of sumac over the wedges.

Bake in the preheated oven for 40 minutes, turning them once halfway through.

Make the Dipping Sauce:

In a medium bowl, combine 1 cup of plain yogurt, 1 tablespoon of tahini paste, the juice of half a lemon, 1 teaspoon of sumac, and 1 crushed garlic clove.

Mix until well combined.

Refrigerate until ready to serve.

Serve:

Remove the potato wedges from the oven and serve immediately with the prepared dipping sauce.

Enjoy your delicious sweet potato sumac wedges!