Baked Yam Wedges with Spiced Yogurt Dip
Crispy on the outside, tender and sweet on the inside, these baked yam wedges are the perfect healthy snack or side. Tossed with a simple spice blend and roasted until golden, they pair beautifully with a cool, spiced yogurt dip that adds a tangy, savory kick. A guilt-free treat ready in under 40 minutes.
For 4 servings
- prep · ~5 min
Preheat oven and prepare baking sheet.
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat. Pat the yam wedges dry with a clean kitchen towel to remove excess moisture.
TIPDrying the wedges well is the secret to getting them crisp in the oven. Don't skip this step. - mix · ~3 min
Season the yam wedges.
1.Place yam wedges in a large mixing bowl.2.Drizzle with olive oil and toss well to coat every wedge.3.Sprinkle cumin powder, smoked paprika, garlic powder, salt, and black pepper over the wedges.4.Toss again until spices are evenly distributed. - bake · ~25 min
Arrange wedges and bake.
1.Arrange seasoned wedges in a single layer on the prepared baking sheet, cut-side down.2.Ensure wedges do not overlap to allow even airflow.3.Bake for 20-25 minutes, flipping halfway through, until edges are crisp and golden brown.TIPKeep space between wedges. Overcrowding steams them instead of roasting. - mix · ~2 min
Make the spiced yogurt dip.
1.In a small bowl, combine yogurt, lemon juice, chopped mint, minced garlic, and cayenne pepper.2.Whisk until smooth and fully incorporated.3.Let the dip rest for 5 minutes to allow flavors to meld.TIPMake the dip just before serving for the brightest flavor, or up to 2 hours ahead and refrigerate. - serve
Serve the wedges hot with the dip.
Transfer the baked yam wedges to a serving platter. Serve immediately alongside the spiced yogurt dip.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut yam wedges uniformly (½-inch thick) so they cook evenly and all finish crispy at the same time.
- 2Flipping the wedges halfway through baking ensures both sides get golden and prevents burning on one side.
- 3Patting the yam wedges bone-dry before oiling removes surface starch, which is key for oven-crisp results.
- 4Let the finished dip rest for at least 5 minutes so the garlic and mint infuse the yogurt fully.
- 5If your yogurt is thin, strain it through a fine-mesh sieve for 15 minutes to thicken it before mixing the dip.
Adapt it for your goals.
Crispy air-fryer
Cook the seasoned wedges in an air fryer at 400°F for 12–15 minutes, shaking the basket halfway. This cuts cook time and boosts crunch with less oil.
veganVegan
Replace the yogurt dip with a plant-based yogurt (coconut or soy) to keep the dish dairy-free and vegan-friendly without losing the creamy texture.
chipotle limeChipotle-lime
Swap smoked paprika for chipotle powder and add lime zest to the dip. This brings a smoky, citrusy twist that pairs well with the yam's sweetness.
low sodiumLow-sodium
Reduce salt to ¼ teaspoon and boost the dip with extra herbs and lemon juice. The yam's natural sweetness and the dip's tang will still deliver big flavor.
curry spicedCurry-spiced
Replace cumin and paprika with 1 teaspoon of curry powder. The warm curry flavor complements the yam's sweetness and pairs beautifully with the minty yogurt dip.
Why this is on our healthy list.
Rich in Beta-Carotene
Yams (especially orange-fleshed varieties) are packed with beta-carotene, which the body converts to vitamin A for healthy vision and immune function.
Good Source of Fiber
Baked yam wedges with skins provide dietary fiber that supports healthy digestion and helps keep you full longer.
Probiotic Support from Yogurt
The live cultures in plain yogurt contribute beneficial bacteria to the gut, aiding digestion and overall gut health.
Lower in Fat Than Fried Wedges
Baking with just 2 tablespoons of olive oil drastically cuts the fat content compared to deep-frying, making this a lighter side or snack.
Frequently asked questions
Most likely the wedges were too wet before baking or were overcrowded on the tray. Pat them very dry and spread them in a single layer with space between each wedge.
