Sweet Potato Wedges with Lemongrass Yogurt Dip

Deciding what to bring to the barbeque on Sunday proved to be a little more challenging than necessary and resulted in quite a bit of back and forth between Brandon and I.

At first, he suggested I bring my quinoa chocolate chip cookies in which I responded with, “Those aren’t summery, silly goose!” Psshh…men.

I, on the other hand, immediately thought of remaking a strawberry pie that we enjoyed last week but he thought it would be too much work for everyone to have to physically cut the pie. {not.even.kidding}

Sweet Potato Wedges with Lemongrass Yogurt Dip (69)

So I completely diverged from the dessert idea and tried to think-up some sort of appetizer that would both suit the occasion and not require any extra physical exertion from the act of cutting something.

After a short while of thinking, I remembered these delicious sweet potato wedges I had at Jenna’s Noonday Style Launch party a few months ago.

Sweet Potato Wedges with Lemongrass Yogurt Dip (100)

The flavor combinations in the recipe really struck a chord with me and I knew they would be perfect to share at the barbeque.

The original recipe, from the cookbook Plenty by Yotam Ottolenghi, calls for a lemongrass crème fraîche which was incredibly delightful and bursting with flavor when I had it at the party.

But because I still have a bunch of creamy Chobani hanging out in my fridge, I decided to give it a go with reduced-fat Greek yogurt instead and it actually turned out really well. Not to mention that it has only a fraction of the saturated fat compared to crème fraîche.

Sweet Potato Wedges with Lemongrass Yogurt Dip (132)

Besides using Greek yogurt, I also slightly adapted the original recipe by leaving a few things out such as fresh cilantro and red chili peppers for garnish.

Even though I over-simplified the recipe, the flavor from the coriander on the roasted sweet potatoes paired with the fresh lemongrass and ginger in the creamy yogurt dip is still good enough to knock your socks off!


Sweet Potato Wedges with Lemongrass Yogurt Dip

Adapted from Plenty

Click to Print this Recipe!

  • 4 sweet potatoes, cut lengthwise into eight strips each
  • 2 teaspoons ground coriander
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 3 tablespoons olive oil

Lemongrass Yogurt Dip

  • 12 ounces (1.5 cups) reduced-fat plain Greek yogurt (I used Chobani)
  • 1 lemongrass stalk, finely minced
  • zest and juice of one lime
  • 1-inch fresh ginger, peeled and grated (about 1 tablespoon)
  • 1/2 teaspoon salt

Makes 32 wedges to serve a large group; recipe can also be halved to serve a smaller group.

Start by preheating oven to 400°F then line a baking sheet with parchment paper and set aside.

Next, wash the sweet potatoes and cut off any icky (saying icky at 28 years old is completely acceptable) parts. Dry the potatoes and then cut each one in half lengthwise.


Take each half and cut it into 4 separate wedges lengthwise.

Sweet Potato Wedges with Lemongrass Yogurt Dip (20)

Sweet Potato Wedges with Lemongrass Yogurt Dip (19)

After all of the potatoes have been cut into wedges, place them in a large bowl and set aside.

In a small dish, mix together the ground coriander, chili powder and salt.coriander

Add the spices and olive oil to the large bowl with the potatoes and mix with your hands until they’re all evenly coated.

Transfer potato wedges to lined baking sheet and place in the oven to cook for 20 to 25 minutes, depending on size of wedges (shorter for smaller ones, longer for larger).

Sweet Potato Wedges with Lemongrass Yogurt Dip (45)

To prepare the dip, place the softer, inner and middle portion of the lemongrass stalk in a food processor and pulse until finely minced.


Then add the yogurt, lime zest and lime juice, fresh ginger, and salt and pulse until a smooth, well blended texture is achieved.

Sweet Potato Wedges with Lemongrass Yogurt Dip (57)

Transfer dip to a bowl and refrigerate until ready to serve.

Allow potato wedges to cool before serving alongside the lemongrass yogurt dip. They are best served immediately but can be stored at room temperature for a few hours as long as the dip remains refrigerated or is on ice. To save time, you can also make the dip the day before and prepare the potatoes separately.

Sweet Potato Wedges with Lemongrass Yogurt Dip (99)

The fresh ginger and lemongrass in the yogurt dip tickles your taste buds in all the right places, it’s so good.

And we all know how amazing sweet potatoes are.

Sweet Potato Wedges with Lemongrass Yogurt Dip (169)

I have to say, they turned out to be a perfect fit with the rest of the spread at the barbeque and honestly, I was happy I didn’t bring a dessert. It would have been impossible to compete with the homemade fresh strawberry ice cream that everyone took turns churning out in the summer heat. Oh man, was that good!

So…The Bachelorette. I won’t reveal what happens but I will say that I think Chris and Zach are going to be in the final three, for sure. Do you have any predictions so far?


What is your favorite way to eat a sweet potato?


*Disclaimer: This post contains Amazon affiliate links. If you are to make an Amazon purchase of the product I listed after clicking the link, I will receive a small percentage of the sale.