An Easy Sweet-Potato Recipe Sure To Be A Crowd-Pleaser

Photo: Courtesy of The Crunchy Radish.
I hate to choose favorites when it comes to my veggie babies, but sweet potatoes take the title in the tuber category. They are versatile and adaptable: Whether you steam them, mash them, roast them, turn them into chips, fries, or patties, they know how to make a potato party pop.
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Not only are these tubers tasty, they offer a myriad of nutritional benefits. Sweet potatoes contain beta-Carotene, which is the component that gives them their orange hue and provides antioxidant and anti-inflammatory properties. Sweet potatoes are an excellent source of vitamin A and also contain vitamin C, folic acid, biotin, and potassium.
Don’t be wary of this spud. Dig in, skin and all, and consider this nutritious and delicious side for your Thanksgiving gathering.
Cinnamon-Cumin Sweet-Potato Wedges with Curry-Mustard Dip
Serves 4-6 as a side dish
Ingredients
3 pounds sweet potatoes
2 tbsp coconut oil
1 tbsp cinnamon
1 tbsp cumin
1/2 tsp paprika
Salt and pepper to taste
1/4 cup parsley, chopped
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For the Curry-Mustard Dip
1/2 tsp Dijon mustard
1/4 cup plain Greek-style yogurt
1/4 tsp curry powder
Instructions
1. Preheat oven to 450ºF.
2. To cut potatoes into wedges, cut off the ends and slice in half width-wise. Cut each half in half, and then half again until you have wedges all around the same size. In a bowl, whisk together coconut oil and spices. Toss potato wedges in spice blend until well coated. Spread potato wedges out in a single layer on a parchment-paper-lined sheet pan. Bake wedges 25-30 minutes, turning potatoes halfway through cooking.
3. While potatoes cook, whisk together yogurt, curry powder, and mustard.
4. Allow wedges to cool for 5 minutes, sprinkle with chopped parsley, salt, and pepper, and serve with curry-mustard dip.