Sweet potato wedges with dip
Wedges with paprika and rosemary from the oven, with herb quark or avocado dip — and a salad.
- Time
- 40 min
- Effort:
- easy
- Origin
- Everyday cooking
- Season
- autumn, winter
- vegetarian
- vegan
- quick
- kid-friendly
- everyday
Ingredients for 4 portions
1.2 kgsweet potatoes
4 tbspolive oil
2 tspsweet paprika
2rosemary · sprigs
2avocado
1lemons
1 clove(s)garlic
200 gnatural yoghurt
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Milk (incl. lactose)
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 579 kcal |
|---|---|
| Protein | 8 g |
| Fat | 22.3 g |
| Carbohydrates | 79 g |
| of which sugar | 19.9 g |
| Fibre | 12.7 g |
| Salt | 0.1 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Preheat the oven to 220 °C. Peel the sweet potatoes, cut into wedges.
- 2
Toss with olive oil, paprika, rosemary needles, salt and pepper, spread on the tray.
- 3
Roast for 25–30 minutes, turning after 15.
- 4
Mash the avocado with lemon, garlic and salt, stir in the yoghurt, serve as a dip.
