RECIPE | Roasted sweet potato chips with coriander yoghurt dip

This spicy snack would go down well with a craft beer

18 February 2018 - 00:00 By HEIN VAN TONDER
Sweet potato chips with coriander yoghurt dip.
Sweet potato chips with coriander yoghurt dip.
Image: Hein Van Tonder

Serves: 4

Difficulty: Easy


4 sweet potatoes, well scrubbed and cut into wedges

30ml (2 tbsp) olive oil

15ml (1 tbsp) garlic powder

15ml (1 tbsp) smoked paprika

Salt and freshly ground black pepper

Yoghurt and coriander dip:

125ml (½ cup) full-cream plain yoghurt

1 clove garlic, mashed

1 - 2 chillies, deseeded and chopped

A handful of fresh coriander

45ml (3 tbsp) olive oil

Juice of 1 lime


1. Preheat the oven to 200ºC.

2. Coat the sweet potato wedges with the olive oil and seasonings and place on a lightly oiled roasting tray. Roast the wedges for about 40 minutes until cooked through.

3. While the wedges are roasting, place all the dip ingredients except the yoghurt in a food processor and pulse until a rough pureé.

4. Mix the pureé with the yoghurt and season with salt and pepper.

5. Serve the wedges drizzled with half of the dip and serve with the rest of the dip on the side. - Recipe adapted from one by Diana Henry.