Spicy Sweet Potato Wedges with Peanut Butter Lime Dip
Tossed in savoury spices then roasted to crispy perfection, these sweet potato wedges pair perfectly with a spicy, tangy peanut butter lime dip. Elevate your snacking game with this irresistible combination of heat and sweetness.
- Prep time: 15 minutes
- Roasting time: 25 minutes
- Makes: 3 to 4 servings
Ingredients
Peanut butter lime dip
| 1 to 2 limes |
| ½ cup (125 mL) peanut butter |
| 1½ tsp (7 mL) finely grated ginger |
| 1 clove garlic, crushed |
| ¼ tsp (1 mL) salt |
| Pinch cayenne pepper |
| 3 tbsp (45 mL) hot water |
| Cilantro leaves (optional) |
Sweet potato wedges
| 3 small unpeeled sweet potatoes, about 1½ lbs (750 g) in total |
| 1½ tbsp (22 mL) peanut or vegetable oil |
| 1 tsp (5 mL) za’atar spice |
| ¼ tsp (1 mL) each smoked paprika and cayenne pepper |
| ½ tsp (2 mL) salt, preferably Kosher |
Directions
Preheat oven to 400°F (200°C). Prepare peanut sauce by finely grating 1 tsp (5 mL) lime peel into a medium bowl and squeezing out ¼ cup (60 mL) juice. Slowly whisk in peanut butter, ginger, garlic, salt and cayenne pepper. Whisk in hot water to make it a thick dip-like consistency. Transfer to a small serving bowl. Garnish with a few cilantro leaves and a sprinkle of smoked paprika or cayenne pepper.
Slice potatoes into ½-inch (1-cm) wedges. Place in a bowl and toss with oil. Stir spices and salt together. Sprinkle over sweet potatoes, tossing to evenly coat. Turn onto a baking sheet in a single layer. Roast for 15 minutes. Flip potato wedges and continue to roast, 10 to 15 more minutes, until tender and nicely browned. Serve with dipping sauce.
Nutrition
Per serving: 360 calories, 17 g fat (4 g saturated fat, 0 g trans fat), 0 mg cholesterol, 460 mg sodium, 34 g carbohydrate, 6 g fibre, 11 g sugars, 10 g protein
