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Sweet potato wedges have garnered a significant following as a healthy and delicious snack or side dish. Their natural sweetness, coupled with a crispy exterior when cooked correctly, makes them a favorite for those seeking nutritious alternatives to traditional fries. This article introduces a mouthwatering recipe for savory sweet potato wedges, perfectly paired with a creamy ranch dip that elevates the experience to new culinary heights.

Sweet Potato Wedges with Ranch Dip

Discover the delightful combination of savory sweet potato wedges paired with a creamy ranch dip in this simple yet satisfying recipe. These crispy, golden wedges are not only a tasty alternative to traditional fries but also packed with essential nutrients like vitamins A and C. Learn how to prepare these versatile sweet potatoes and enhance your snack time with a homemade ranch dip that brings out the best flavors in each bite. Perfect for any occasion, this dish is sure to impress!
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Ingredients
  

For the Sweet Potato Wedges:

2 large sweet potatoes

2 tablespoons olive oil

1 teaspoon smoked paprika (for a deeper flavor)

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon sea salt

½ teaspoon freshly cracked black pepper

½ teaspoon cayenne pepper (optional, for a spicy kick)

Fresh parsley, finely chopped (for garnish)

For the Ranch Dip:

½ cup sour cream

½ cup mayonnaise

1 teaspoon dried dill weed

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon sea salt

½ teaspoon freshly cracked black pepper

1 tablespoon freshly squeezed lemon juice

1 tablespoon fresh chives, finely chopped (optional, for extra freshness)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it’s hot enough for the wedges to get crispy.

    Prepare the Sweet Potatoes: Rinse the sweet potatoes thoroughly under cold water. Peel the skin, if desired, and cut them into wedges about 1 inch thick, making sure they are uniform in size for even cooking.

      Season the Wedges: In a large mixing bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, sea salt, black pepper, and cayenne pepper (if you like heat). Add the sweet potato wedges to the bowl and toss them until they are uniformly coated with the seasoning mixture.

        Bake the Wedges: Line a baking sheet with parchment paper for easy cleanup. Spread the seasoned sweet potato wedges in a single, even layer, making sure they aren’t overcrowded. Bake for 25-30 minutes in the preheated oven, flipping the wedges halfway through. They should be crispy on the outside and tender on the inside when done.

          Make the Ranch Dip: While the sweet potato wedges are baking, prepare the ranch dip. In a mixing bowl, combine the sour cream, mayonnaise, dried dill weed, garlic powder, onion powder, sea salt, black pepper, lemon juice, and chopped chives (if using). Stir well until the mixture is smooth and all ingredients are fully incorporated.

            Garnish and Serve: When the sweet potato wedges are golden brown and ready, take them out of the oven. Carefully transfer the wedges to a serving platter. Drizzle with a little olive oil if desired, and sprinkle with freshly chopped parsley for a pop of color. Serve the sweet potato wedges hot, accompanied by a generous bowl of the creamy ranch dip.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4