Sweet Potato Wedges with Tahini Yogurt Drizzle & Pomegranate Seeds
These roasted sweet potato wedges are smoky and caramelized on the outside, tender inside, and elevated with a creamy tahini yogurt drizzle. A sprinkle of jewel-like pomegranate seeds adds freshness, tang, and a burst of color. It’s a beautiful side dish or light vegetarian main for the Mediterranean diet.
Prep: 15 minutes
Cook: 30–35 minutes
Total: ~45–50 minutes
Serves: 4
Ingredients
Sweet Potato Wedges
3 medium sweet potatoes, cut into wedges
2 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
Salt & black pepper, to taste
Tahini Yogurt Drizzle
½ cup Greek yogurt
2 tbsp tahini
1 tbsp lemon juice
1 small garlic clove, grated
1–2 tbsp water
Salt, to taste
Toppings
½ cup pomegranate seeds
2 tbsp fresh parsley or mint, chopped
2 tbsp toasted sesame seeds or crushed pistachios
Instructions
Prepare Sweet Potatoes
Preheat oven to 425°F (220°C).
Toss sweet potato wedges with olive oil, paprika, cumin, garlic powder, salt, and pepper.
Spread evenly on a baking sheet, leaving space between wedges.
Roast
Bake 30–35 minutes, flipping halfway, until golden brown and crispy at the edges.
Make Tahini Yogurt Sauce
Whisk yogurt, tahini, lemon juice, garlic, salt, and water until smooth and drizzle-able.
Assemble
Arrange roasted sweet potato wedges on a serving platter.
Drizzle generously with tahini yogurt.
Sprinkle with pomegranate seeds, herbs, and sesame/pistachios if using.
Serve
Enjoy warm as a side dish, appetizer, or light vegetarian meal.
Tips
For extra crispiness, soak wedges in cold water for 20 minutes before roasting, then pat dry.
Add a touch of harissa or chili flakes to the sauce if you like spice.
Serve with grilled chicken, salmon, or falafel to make it a complete meal.
Nutritional Information
Calories: ~280
Protein: 6g
Carbs: 42g
Fat: 11g
Fiber: 6g