Roasted Sweet Potato Wedges with Pumpkin dip
Serves: 9 servings
  • Sweet potato wedges:
  • 9 Small sweet potatoes (3oz per serving)
  • Oil in spray container
  • Pinch of sea salt for each potato
  • For pumpkin dip:
  • 2 cups pureed pumpkin
  • 1-cup plain Greek yogurt
  • ¼ cup agave nectar
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  1. Preheat the oven to 350.
  2. Cut sweet potatoes into small wedges (about ½ inch thick). Microwave sweet potatoes for about 5 mins, or until tender to pierce with a fork.
  3. Place potatoes on a baking sheet in a single layer and spritz the potatoes with oil from the spray container and season with a dash of sea salt. Place in the oven for about 25 minutes or until crisp and roasted (flip wedges about half way through, after 15 minutes).
  4. Mix all ingredients for dip in a bowl and chill in refrigerator before serving for best results.
  5. Dip the sweet potato in the dip and enjoy a little taste of heaven!
Nutrition Information
Serving size: 9 Calories: 168 Fat: 0 Saturated fat: 0 Carbohydrates: 37 Sodium: 140 Fiber: 5 Protein: 5 Cholesterol: 1
Recipe by Nutrition Twins at