Cumin Scented Sweet Potato Wedges

Our recipe for Cumin Scented Sweet Potato Wedges will liven up any dinner and they also make a great snack or appetizer. These crispy wedges are perfectly spiced with garlic, cumin and smoked paprika.

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Prep time15 min
Cooking time30 min
Portions4
DifficultyEasy

Ingredients

2 tablespoons Country Crock ® Plant Butter with Avocado Oil, melted
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1 1/2 pounds sweet potatoes, cut into wedges
1/4 cup plain nondairy yogurt
2 tablespoons vegan mayonnaise
2 teaspoons fresh lime juice
1 teaspoon maple syrup
1/4 teaspoon grated lime zest
green onion and cilantro for garnish

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat oven to 425ºF. Combine Country Crock Plant Butter with garlic, cumin, smoked paprika and salt. Pour over sweet potatoes and toss to coat. Arrange potatoes in an even layer on baking sheet. (If potatoes are too crowded, use 2 baking sheets.)
Bake 30 minutes turning over halfway through cooking, until potatoes are crisp and beginning to brown.
Meanwhile, make dipping sauce. Combine yogurt, mayonnaise, lime juice, maple syrup and lime zest in a small bowl.
Serve sweet potato wedges with dipping sauce and garnish with green onion and cilantro.

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Cumin Scented Sweet Potato Wedges