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


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


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.


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