Call them potato wedges, oven fries or sweet potato tots; these killer taters are our favorite go-to game day appetizer or afternoon snack. The yogurt dip (we use Straus Creamery yogurt for the creamiest result), made a superb golden yellow with the addition of turmeric, turns any leftover roasted potatoes into a delicious potato salad. Simply dice up the roasted sweet potatoes, toss them with the yogurt dip and chill until ready to serve.
1tspGround red pepperAleppo or Esplette or Harissa
1Limejuiced and zested
Preheat oven to 450F. Line a rimmed cookie sheet with parchment paper or foil.
Cut the sweet potatoes lengthwise into 2” thick strips. Toss with olive oil, salt and pepper and red pepper. Bake in a single layer until tender (about 25 minutes).
While roasting, make your dipping sauce! Mix the yogurt, lime juice and zest, turmeric and cilantro. Taste and adjust with more salt first, then perhaps more acid or turmeric.
(serves about 4, unless there are teens in the house. then 2)