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Griddled sweet potato wedges with houmous dip

Griddled sweet potato wedges with houmous dip


Griddle your sweet potato wedges for an extra smoky flavour – then pair with an easy yogurt and houmous dip

  • Feeds 6 Feeds 6
  • Ready in 15 minutes

Each serving contains

  • Energy
    905kj 216kcal
  • Fat
    Med 14%
  • Saturates
    Low 7%
  • Sugar
    Low 9%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 27g


  • 2 large sweet potatoes (750g), cut into wedges
  • 2 tbsp Co-op olive oil
  • Zest and juice of 1 lemon
  • ½ tsp smoked paprika
  • 100g Co-op extra virgin olive oil houmous
  • 100g Co-op 0% fat Greek style natural yogurt
  • Handful flat leaf parsley, roughly chopped


  1. Parboil the sweet potato wedges for 8-10 mins until just tender
  2. Whisk together the oil, lemon juice and smoked paprika, then season
  3. Drain the wedges, pat dry and brush all over with the oil mixture
  4. Cook on the barbecue for 8-10 mins, turning occasionally, until nicely charred
  5. Alternatively, cook on a griddle pan
  6. Meanwhile, mix together the houmous and yogurt in a bowl, then scatter over the lemon zest and chopped parsley
  7. Serve the wedges with the houmous dip on the side

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