Roasted Sweet Potato Wedges with Yogurt Dipping Sauce Recipe | MyRecipes

Place a large baking sheet in oven. Preheat oven to 450 ° (do not remove pan from oven). Place potatoes and 1/4 cup water in a medium microwave-safe bowl. Cover with plastic wrap; pierce with tip of a knife to vent. Microwave at HIGH for 5 minutes. Drain water. Cut each potato half lengthwise into 4 wedges. Add oil to potatoes; toss to coat. Carefully remove preheated pan from oven; coat pan with cooking spray. Arrange potatoes in a single layer on pan; sprinkle with salt and pepper. Bake at 450 ° for 18 minutes or until browned and tender. Combine yogurt, honey, and vanilla, stirring well; serve sauce with potatoes. Ways to Riff: • Sprinkle 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground cumin on the sweet potatoes along with the salt and pepper. • Omit the yogurt sauce and instead sprinkle potatoes with 1/4 cup shredded cheddar or Monterey Jack cheese. • Omit the yogurt sauce and drizzle with a combination of 1 1/2 tablespoons melted butter, 1 tablespoon honey, and 1 teaspoon cider vinegar.