Sweet potatoes are one of the most reliable ingredients to reach for when hunger hits between meals. They cook easily, taste naturally sweet, and provide steady energy through long workdays.
I often turn them into roasted wedges because the process is simple and the results feel far more satisfying than anything packaged. When you’re thinking about healthy snacks to make and take to work, this one checks every box: easy to prep, easy to pack, and genuinely filling.
Pairing them with a garlic yogurt dip adds protein and a creamy contrast that perfectly balances the roasted depth.
The wedges reheat well, and the dip keeps in the fridge, making this a solid meal prep snack worth adding to your weekly rotation. Let me help you through this super-easy snack.
Ingredients
Servings: 2 | Total Time: 35 minutes
For the wedges:
- 2 medium sweet potatoes
- 1½ tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For the garlic yogurt dip:
- ½ cup plain Greek yogurt
- 1 clove garlic, finely minced
- 1 tsp lemon juice
- ½ tsp olive oil
- 1 tbsp chopped fresh parsley
- Pinch of salt
Baked Sweet Potato Wedges with Garlic Yogurt Dip: Steps to Make
Making these baked sweet potato wedges is straightforward from start to finish. Here is exactly how each step comes together in your kitchen:
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. Wash the sweet potatoes well, then slice lengthwise into thick, even wedges so they roast at the same rate.
Step 2: Season the Wedges
Place all the wedges into a large mixing bowl and drizzle with olive oil. Add smoked paprika, garlic powder, cumin, salt, and black pepper, then toss until every wedge is evenly coated in the spiced oil.
Step 3: Roast the Sweet Potatoes
Arrange the seasoned wedges in a single layer on the lined baking sheet, leaving space between each one. Roast for 25–30 minutes, turning once halfway through, until the edges are lightly crisp and caramelized.
Step 4: Prepare the Garlic Yogurt Dip
While the wedges roast, mix Greek yogurt, minced garlic, lemon juice, olive oil, chopped parsley, and a pinch of salt in a small bowl. Stir until completely smooth, then refrigerate until the wedges are ready.
Step 5: Serve the Snack
Pull the wedges from the oven and let them rest for two minutes. Plate them alongside the chilled garlic yogurt dip and serve immediately while the wedges are still warm and the edges are at their crispiest.
Once you try these warm, crispy wedges with the cool garlic dip, this recipe will likely become a permanent part of your weekly snack prep.
Final Thoughts
Simple recipes are often the ones you come back to most, and my go-to baked sweet potato wedges are a perfect example of that. The ingredients are straightforward, the prep takes almost no effort, and the result feels far more rewarding than anything pre-packaged.
Roasting pulls out the natural sweetness of the potatoes while the garlic yogurt dip adds a cool, tangy contrast that ties the whole snack together. I find making a batch ahead of time genuinely useful; the wedges reheat well, and the dip stays fresh in the fridge for days.
Once you try them, this recipe becomes a permanent fixture in your weekly snack rotation. Drop a comment below and share your favourite healthy work snack.
