Simple, homemade recipes.


Baked sweet potato wedges with avocado dip

45 minutes | Serve 4

I brought this appetizer to our friends house sunday (doing the remaining 10 minutes of baking at her place) and Ollie ate straight up dip for dinner! The origainal recipe is from food networks Ingrid Hoffman. I made the dip a lot healthier by subbing in yogurt and mascarpone cheese for the mayo and cream cheese.

Sweet Potato Wedges
2 large sweet potatoes, cut into 4 inch long and 1/2 inch thick wedges
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
Salt and pepper
Avocado Dip
1 rip avacodo
1/3 cup of whole milk yogurt (I used cream top)
1/3 cup of mascarpone cheese
1 jalopeno seeded and halved
2 scallions, white and light green part only
1 lime, juiced
Salt and pepper

Preheat oven to 450. Add cut sweet potatoes to mixing bowl and toss with olive oil until evenly coated. Add paprika, coriander, chili power, salt, and pepper and incorporate. Line baking sheet with tin foil and arrange potatoes in a single layer. Cook for 20 minutes on bottom rack until soft. Begin making dip in the meantime. Add all ingredients to food processor or blender and puree until smooth, about 1 minute. Transfer pan to upper rack of oven and bake for additional 10 minutes until crispy. Serve wedges with dip.

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