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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.
  • Cooking time30 min
  • Prep time15 min
  • Portions 4
recipe image Cumin Scented Sweet Potato Wedges


  • 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
Energy (kcal)166 kcal
Energy (kJ)693 kJ
Protein (g)2.3 g
Carbohydrate incl. fibre (g)27.3 g
Carbohydrate excl. fibre (g)23.4 g
Sugar (g)6.6 g
Fibre (g)3.9 g
Fat (g)5.7 g
Saturated fat (g)0.4 g
Unsaturated fat (g)0.2 g
Monounsaturated fat (g)0.1 g
Polyunsaturated fat (g)0.1 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)405 mg
Salt (g)1.01 g
Vitamin A (IU)17546 IU
Vitamin C (mg)4.2 mg
Calcium (mg)51 mg
Iron (mg)1.50 mg
Potassium (mg)449 mg


  1. 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.)
  2. Bake 30 minutes turning over halfway through cooking, until potatoes are crisp and beginning to brown.
  3. Meanwhile, make dipping sauce. Combine yogurt, mayonnaise, lime juice, maple syrup and lime zest in a small bowl.
  4. Serve sweet potato wedges with dipping sauce and garnish with green onion and cilantro.