Fresh, creamy, tangy, and just the right amount of spice, this sweet potato dip is the perfect companion for sweet potato wedges. Whether you’re meal prepping, planning a weeknight dinner, or pulling together a party snack, this combo of crispy sweet potatoes and cooling yogurt sauce always hits the spot. This sweet potato fries recipe is a keeper with simple ingredients, minimal prep, and many ways to tweak it to your taste.
Do you remember the first time you encountered a sweet potato? For me, it was that marshmallow-covered casserole and sweet potatoes never spoke to me in that form. At some point, I think I accidentally ate somebody’s sweet potato fries, and wow, did I fall in love. These roasted sweet potatoes are just as delicious as those deep-fried restaurant French fries. A delicious, crisp sweet potato and a spiced yogurt dip make a perfect party appetizer or side dish. It’s so satisfying and nutritious that I frequently enjoy it for lunch.
Ingredient Notes
Greek Yogurt – The creamy base of our dip, full-fat Greek yogurt, adds protein, tang, and richness. It balances the natural sweetness of the potatoes beautifully. Amazingly, I sometimes can't find full-fat Greek yogurt and will have to settle for 2% yogurt. It still tastes delicious, but I really enjoy the richness of full-fat. We eat so many veggie-forward meals, so I opt for the real thing when we include yogurt and cheese. (We all strike a balance in our own ways, but this is how I strike mine) I have also tried it with sour cream, which is a little too rich and thick.
Lime Juice – Fresh and bright, lime juice cuts through the richness of the yogurt and thins it slightly, making the dip smoother and easier to scoop. Lemon juice works as a backup when needed. While I prefer using fresh lime juice for its vibrant flavor, I always keep a bottle in the fridge as a reliable shortcut—especially when I’m sure I have limes at home, only to return from the store and realize I don’t.
Garlic – Adds bold flavor. If you're not a fan of raw garlic, you can roast it first or use garlic powder.
Paprika – Adds smokiness and a little warmth. It brings a subtle depth and color to the dip, making it feel more robust and restaurant-worthy with a warmer color. (I prefer smoked paprika in many recipes, but this is not one of them.)
Ground Cumin – Earthy and grounding, rounds out the dip’s flavor. A little goes a long way in creating that warm, savory profile we love in dips with a Middle Eastern or Southwestern twist.
Cayenne Pepper (optional) – I find that a quarter teaspoon adds just a gentle warmth rather than a strong spicy flavor. If you’re spice-sensitive, feel free to leave it out entirely or add a little at a time, tasting as you go to find your perfect balance. You can always add more if you want a spicy kick.
Instructions
Start by preheating your oven to 425°F. Wash (and peel if desired) 2-4 medium sweet potatoes, then cut them into thin, even strips or wedges.
In a large bowl, toss the sweet potato wedges with 2-4 tablespoons of olive oil until evenly coated. Spread them out in a single layer on a large parchment paper-lined baking sheet for easy cleanup. Make sure they’re flat-side down and not overlapping. Sprinkle generously with sea salt and black pepper.
Roast the sweet potatoes for 25-30 minutes, flipping them halfway through to ensure even browning. You’re looking for golden brown edges and a tender center.
While the potatoes roast, prepare the dip. In a small bowl, combine 2-4 tablespoons of lime juice, 3 pressed or finely chopped garlic cloves, 1 cup of plain Greek yogurt, ½ teaspoon paprika, ¼ teaspoon ground cumin, ¼ teaspoon cayenne pepper, and ¼ teaspoon sea salt. Stir until smooth and refrigerate until ready to serve.
When the sweet potatoes are done, transfer to a serving plate and sprinkle with chopped cilantro.
Serving Ideas
- Healthy Sweet Potato Poutine: Roast sweet potatoes and pile them high on a plate. Drizzle with the yogurt dipping sauce and top with pickled onions, Fresno peppers, and a generous sprinkle of chopped cilantro or dill. It’s a fun, flavor-packed twist on a loaded fry dish.
- Sweet Potato Burrito: Take all the elements from the poutine idea—roasted sweet potatoes, yogurt dip, pickled onions, and fresno peppers—and roll them into a large wrap. Add black beans and rice for extra heartiness and a full meal-in-a-wrap situation.
- Use the leftover dip: Got leftover yogurt sauce? It doubles as a zesty sandwich spread or a dipping sauce for raw veggies, crackers, or even roasted cauliflower.
- Sweet Potatoes + Sautéed Beans: Serve your roasted sweet potatoes alongside sautéed black beans or black lentils for a filling, plant-powered meal. Add a dollop of the yogurt dip on the side or drizzle it over the top.
- Black Bean Burger Combo: Pair the sweet potatoes and dip with a hearty black bean burger for a balanced and satisfying dinner. The dip makes a great spread on the burger too!
Tips, Tricks, and Alterations
- Air Fryer Option: Cut the fries a little thinner and cook in an air fryer for even crispier sweet potatoes.
- Different Cuts: Wedges, discs, or cubes—choose your favorite shape. It will likely change how long you need to cook the sweet potatoes.
- Regular Potatoes: you can substitute with regular potatoes or serve a mix of both (which I find is a great way to get kids to try new things. Don't push the sweet potatoes. Just enjoy them yourself while they eat the regular and at some point, they will get curious and try them.)
- Flavor Variations: Use lemon juice, swap in chili powder for cayenne, or try garlic powder instead of fresh.
- Storage: Store leftover yogurt dip in an airtight container in the fridge for up to 1 week.
- Meal Prep Tip: Make a double batch of the dip and use it on wraps, grain bowls, or veggie burgers throughout the week.
FAQs
Can I make this dip ahead of time? Yes! In fact, it tastes even better after a few hours in the fridge as the flavors meld.
Can I use non-dairy yogurt? Truth be told, I have not tried it with non-dairy yogurt. I would assume it would work as long as you got an unsweetened version, and it was a thicker consistency like Greek yogurt. If you try it, please let me know in the comments. If you are looking for a vegan dip for roasted sweet potatoes, I suggest this lemon herb tahini sauce.
How long does the dip last? Store in an airtight container in the refrigerator. It will stay fresh for 2-3 days.
If you’ve tried this Greek Yogurt Dip for Roasted Sweet Potatoes recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
Roasted Sweet Potatoes with Greek Yogurt Dipping Sauce
Equipment
- 1 large bowl
- 1 wooden spoon
- 1 large cookie sheet
- parchment paper
Ingredients
For the Dipping Sauce:
- 2-4 tablespoons lime juice
- 3 garlic cloves pressed or chopped
- 1 cup plain Greek yogurt
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon sea salt
For the Sweet Potato Fries:
- 2-4 medium sweet potatoes
- 2-4 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ ish teaspoon Black pepper
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 425°F. Peel and slice the sweet potatoes into wedges or fries. Toss them in a large bowl with 2-4 tablespoons of olive oil, then spread in a single layer flat side down on a parchment-lined baking sheet. Sprinkle with ½ teaspoon sea salt and ¼ teaspoon black pepper. Roast for 25-30 minutes, flipping halfway through.
- In a small bowl, mix 2-4 tablespoons lime juice, 3 garlic cloves, 1 cup Greek yogurt, ½ teaspoon paprika, ¼ teaspoon cumin, and ¼ teaspoon cayenne. Add ¼ teaspoon salt. Stir until smooth and refrigerate.
- Serve sweet potatoes warm, topped with chopped cilantro and the yogurt dipping sauce on the side.
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