Roasted Sweet Potato Wedges With Yogurt Dipping Sauce

1. 1

   Place a large baking sheet in oven. Preheat oven to 450u00b0 (do not remove pan from oven).

2. 2

   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.

3. 3

   Cut each potato half lengthwise into 4 wedges.

4. 4

   Add oil to potatoes; toss to coat.

5. 5

   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 450u00b0 for 18 minutes or until browned and tender.

6. 6

   Combine yogurt, honey, and vanilla, stirring well; serve sauce with potatoes.

7. 7

   3 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.

* Per serving · 4 servings · Values may vary.