Crispy Baked Sweet Potato Wedges with Avocado Cilantro Dip

• Vegetarian
• Gluten free

• Produce

  • 1/2 Avocado
  • 1/4 cup Cilantro, packed leaves and stems
  • 2 tsp Garlic powder
  • 1/2 Jalapeno
  • 1/2 Lime, Juice of
  • 4 Sweet potatoes, wedges skin on

• Condiments

  • 1 Avocado cilantro dip

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Cayenne pepper or chili powder
  • 2 tbsp Corn starch
  • 2 tsp Italian seasoning
  • 2 tsp Paprika, sweet
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/4 cup Greek yogurt, non-fat

Found on gimmedelicious.com

Ingredients

• 4 sweet potatoes, skin on, cut into wedges
• 2 tablespoons corn starch
• 2 teaspoons sweet paprika
• 2 teaspoons garlic powder
• 2 teaspoons italian seasoning
• ½ teaspoon Cayenne pepper or chili powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• Avocado Cilantro Dip
• ½ avocado
• ¼ cup packed cilantro, leaves and stems
• ¼ cup non-fat greek yogurt (or sour-cream)
• ½ jalapeno (optional)
• juice of ½ lime

Directions

• Pre-heat oven to 450 degrees F. Line a small baking tray with foil or parchment paper; set aside.
• In a large bag, place the cut potato wedges, corn starch and all the spices and shake until fully combined and the sweet potato wedges are coated.
• Place sweet potato wedges in a single layer on the baking sheet, drizzle with oil and bake for 30 minutes or until golden and crispy, flipping half way through.
• To make the avocado cilantro dip: Combine the avocado, cilantro, yogurt, jalapeno and lime juice in a blender and blend for 1 minute.
• Serve potato wedges hot with the avocado cilantro dip or your favorite dipping sauce.