Baked Yam Wedges with Curry Dip

“It looked like the world was covered in a cobbler crust of brown sugar and cinnamon.”
-Sarah Addison Allen, First Frost

As much as the BF is a California Boy, the Oregon Girl in me loves autumn and the color orange. [Ed. note: Well too much orange reminds me of bad 1970s-era San Francisco Giants baseball.]

These golden babies are a marriage of crispy, sweet and slightly spicy flavors. Super healthy, and great for breakfast, lunch, dinner, or a late-night snack.

Enjoy!

PS: Last year our beloved chocolate rescue lab Marlowe made her blogging debut with these tasty mini-butterscotch apples (www.moveablefeast.me/blog/mini-butterscotch-apples).

Adapted from: Eat Delicious, By Dennis The Prescott 
Number of servings: 3-4 side servings

Ingredients
Sweet Potatoes

• 2 pounds sweet potatoes (garnet yams used here), scrubbed and dried well
• 2 tablespoons extra virgin olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• ½ teaspoon sea salt

Curry Mayo Dip

• ¾ cup prepared mayo
• 2 tablespoons fresh lime juice
• 1 ½ teaspoons mild yellow curry powder
• ¼ teaspoon ground turmeric
• ¼ teaspoon cayenne pepper
• Pinch of sea salt

Directions

1. Preheat oven to 400 °F. Line a large baking sheet with parchment paper or foil.
2. Halve potatoes lengthwise, then slice into thick cut wedges (about 8 total per potato).
3. Transfer wedges to large bowl, add remainder of sweet potato ingredients, and mix well.
4. Arrange the wedges in a single layer on prepared baking sheet. Bake 40-45 minutes, turning halfway through, until cooked through on the inside and crispy/slightly charred on the outside.
5. Combine all the mayo dip ingredients in a small serving dish and mix well. Taste and adjust the seasonings, stir, and refrigerate until ready to serve.