Baked Wicked Sweet Potato Wedges with Smoky Paprika Dip

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Oven-baked sweet potato wedges seasoned with smoky paprika and served alongside a creamy dipping sauce with a hint of garlic and lime. This American-inspired recipe (vegetarian, gluten-free), ready in about 40 minutes, turns sweet potatoes, olive oil, smoked paprika into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 3, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 1 lb) sweet potatoes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup Greek yogurt
• 1 tbsp lime juice
• 1/2 tsp minced garlic

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Instructions

1. Step 1: Preheat oven to 425°F. Wash and dry 2 medium sweet potatoes, then cut each into 12 wedges about 1/2-inch thick.
2. Step 2: In a large bowl, toss the sweet potato wedges with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Step 3: Arrange the wedges in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway, until the wedges are tender inside and edges are slightly crispy.
4. Step 4: Meanwhile, mix 1/2 cup Greek yogurt with 1 tbsp lime juice and 1/2 tsp minced garlic in a small bowl until smooth to make the smoky paprika dip.
5. Step 5: Serve the baked sweet potato wedges hot alongside the creamy dip for dipping.