Easy Grilled Sweet Potatoes with Creamy Herb Yogurt Dip
A warm-weather friendly dish that pairs grilled sweet potato wedges with a tangy, herb-spiked yogurt dip. Smoky edges, creamy dip, and a bright herb finish come together in a simple, approachable recipe you can make for weeknights or weekend gatherings. Clean flavors, short ingredient list, and a flexible approach make this a staple you’ll reach for again and again.
Ingredients
- 2 large sweet potatoes, scrubbed and cut into 1/2-inch thick wedges
- 1 tablespoon olive oil
- 1 pinch salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 cup plain Greek yogurt
- 1/4 cup fresh herbs (a mix of dill and parsley), finely chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon salt (to taste)
- 2 teaspoons honey or maple syrup (optional, for dip if you like a touch of sweetness)
Instructions
- Prepare the grill and the potatoes. Heat your grill to medium-high. If you’re using a grill pan, heat it on the stove over medium-high. You want a good hot surface that will give you those nice grill marks without sticking.
- Toss the potato wedges with olive oil, salt, smoked paprika, and garlic powder until they’re evenly coated. A light coating is all you need to help them crisp and gain depth of flavor.
- Grill the wedges in a single layer, turning occasionally, for about 10–14 minutes or until they’re tender inside and golden-brown on the outside. If you like extra charring, give them a minute or two longer, watching closely to prevent burning.
- While the potatoes grill, stir together the yogurt, chopped herbs, lemon juice, and a pinch of salt in a small bowl. Taste and adjust with a touch more lemon or salt if needed. If you prefer a sweeter dip, whisk in the honey or maple syrup to your liking.
- Transfer the hot wedges to a serving platter and dollop or drizzle with the creamy herb yogurt dip. If you’re serving a crowd, you can keep the dip warm by placing the bowl in a warm spot or over a low, indirect heat for a few minutes.