An aromatic combination of spices elevate the humble sweet potato oven fry to something truly special. We like to serve a batch of still-warm wedges alongside a creamy curry-honey dipping sauce, with lime wedges for an acidic kick.
3 medium sweet potatoes (about 1½ pounds), cut lengthwise into ¼" wedges 3 tbsp. olive oil 1 tsp. ground cumin 1 tsp. smoked paprika 1 tsp. ground ginger Salt and freshly ground black peppers
FOR THE CURRY-HONEY SAUCE: ⅓ cup mayonnaise ½ cup Greek yogurt 1 tbsp. fresh lime juice 1 tbsp. honey 4 tsp. curry powder
Lime wedges, for serving
1. Make the potato wedges: Heat oven to 425°. Toss potato wedges with oil, cumin, paprika, ginger, salt, and pepper, and arrange in a single layer on a foil-lined baking sheet. Cook, turning once, until crisp and browned on all sides, about 20–25 minutes.
2. Make the curry-honey sauce: Whisk mayo, yogurt, lime juice, honey, curry, salt and pepper in a bowl; serve alongside potato wedges with lime wedges.