These wedges are the perfect antidote for when you’re craving thick-cut steak fries, but then your New Year’s resolution pops in and says, nope.


  • 3 large sweet potatoes, peeled and cut into wedges
  • 3 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

For the Yogurt Sauce

  • 2 cups Unsweetened Plain Cashewmilk Yogurt
  • juice of 1 lime
  • ¼ cup mint, chopped
  • ¼ cup cilantro, chopped (plus extra for garnish)
  • salt and pepper, to taste
  • 2 scallions, finely sliced. to garnish


Preheat oven to 400° F.

Peel sweet potatoes; cut in half crosswise and then into wedges about 1 inch wide. Toss wedges with olive oil, garlic powder, smoked paprika, salt and pepper. Roast until soft, approximately 25-30 minutes.

In a small bowl mix Cashewmilk Yogurt, lime juice, cilantro, mint, salt and pepper.

Serve roasted wedges with Cashewmilk Yogurt sauce drizzled on top, garnish with cilantro and scallions.

Roast Sweet Potato with Harissa Yogurt


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