| 11 | 50 | 284 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 3 |
| 2 medium potato | Sweet potato (cut into wedges) |
| 4 tbsp | Avocado oil (divided) |
| 2 tsp | Chili powder |
| 1 tsp | Cumin |
| 1/2 tsp | Salt |
| 1/4 tsp | Cayenne pepper |
| 1/4 tsp | Garlic powder |
| 1 dash | Cinnamon |
| 1 bunch | Cilantro (coriander) (coarsely chopped, optional) |
| 1/2 cup | Plain yogurt, 2% M.F. |
| 2 tbsp | Sriracha (to taste) |
Preheat the oven to 400 degrees. Coat a rimmed baking sheet with two tablespoons of oil. Set aside.
In a small bowl, mix together the chili powder, cumin, salt, cayenne pepper, garlic powder, and cinnamon.
Put the sweet potato wedges in a medium bowl and coat them with the remaining two tablespoons of oil. Add the spice mixture and use your hands to toss the potatoes around. Make sure they are evenly coated.
Arrange the wedges on the baking tray so they are not touching and are on their sides. Roast in the preheated oven for approximately 40 minutes. Half way through the baking time, use a spatula to turn over the wedges to ensure even roasting. Watch the wedges at the end of the roasting time to ensure they don’t burn.
While the potatoes are roasting, mix together the yogurt and 1 tablespoon of hot sauce. Taste and add more hot sauce to your taste preference.
When the potatoes are finished roasting, top with cilantro and either drizzle the sauce or use it as a dip. Enjoy!
| Milk Alternative | 0.2 |
| Vegetables | 2.4 |
