Sweet Potato Wedges with Dips
Soft-inside, crispy-outside wedges with mild dips on the side.
Ready in
About 35 min · 5 min prep + 30 min cook
Gentle try
finger food
Texture
CrispySoftSeparate foods
Ingredients
- Sweet potato
- Olive oil
- Sour cream
- Ketchup
Step-by-step
- 1Preheat oven to 220°C (425°F).
- 2Cut 2 sweet potatoes into wedges. Toss with 2 tbsp olive oil and a pinch of salt.
- 3Spread on a tray in a single layer (no overlap) and bake 25–30 min, flipping halfway, until crisp.
- 4Spoon sour cream and ketchup into small bowls.
- 5Serve wedges with the dips on the side — let them choose.
Adapt for a picky eater
- ·Make it milder: skip strong spices, herbs and onions — keep salt, butter or a touch of cheese instead.
- ·Swap an ingredient: trade anything they avoid for a safe favourite (e.g. cucumber sticks instead of cooked veg).
- ·Keep things separate: serve the parts side by side, not mixed — sauce on the side.
- ·Simplify: a smaller portion of just two or three familiar parts of the dish is a win.