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Baked Sweet Potato Wedges with Herb & Garlic Cocobella Coconut Yoghurt Dip




2 medium sweet potatoes

1 tbsp coconut oil, melted

Sea salt, to taste


Herb & Garlic

Yoghurt Dip

1 x 170g tub of Cocobella Natural Coconut Yoghurt

1 tbsp fresh chives – finely chopped

2 tsp fresh dill – finely chopped

1/8 tsp dried mint flakes

1/2 clove garlic, minced

1/2 tbsp lemon juice

1 tsp maple syrup

1 pinch of sea salt


Preheat oven to 200C. Line a baking sheet with baking paper. Slice the sweet potatoes in half lengthways, lay them cut side down and slice them in half again. Repeat until you’re left with wedges of desired size.


Place your wedges in a bowl and toss in coconut oil and sea salt until evenly coated. Lay them evenly spaced on the baking sheet about 1cm apart. Bake for around 30 minutes, then check, they may need another 5 minutes or so depending on the thickness.


Prepare the yoghurt dip by mixing all of the ingredients together, and serve with your wedges the moment they’re cooked, fresh out of the oven.


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