Middle Eastern · 30 min
Roasted Sweet Potato Wedges with Garlicky Parsley-Tahini Sauce
- 30 min
- 2–6 servings
- 330 kcal / serving
Tender wedges with a crisp edge and a garlicky, lemon-tahini dip make weeknight prep easy. The bright parsley and warm spices keep the dish balanced and satisfying.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 clovegarlic
- ¼ small bunchItalian (flat-leaf) parsley
- ½lemon
- ¾ lbsweet potato
- sweet potatoes
- lemons
From the pantry: black pepper, cumin, ground, extra virgin olive oil, salt, tahini
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · hand or regular blender · measuring spoons · oven mitts · silicone spatula · tongs · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: sweet potatoes
Shopping list by aisle
Produce
- 1 clovegarlic
- ¼ small bunchItalian (flat-leaf) parsley
- ½lemon
- ¾ lbsweet potato
- sweet potatoes
- lemons
1 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| garlic | 1 clove | 1 clove | 2 cloves |
| Italian (flat-leaf) parsley | ¼ small bunch | ½ small bunch | 1 small bunch |
| lemon | ½ | 1 | 1 ½ |
| sweet potato | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat the oven to 425°F and line a baking sheet if you like. Gather the potatoes, oil, spices, and the rest of the ingredients for the sauce.
- Wash and dry all produce, then cut each sweet potato lengthwise into 6–8 wedges.
- Toss the wedges with oil and spices, spreading them in a single layer on the baking sheet.
- Roast the wedges in the oven, flipping halfway, until they are golden and tender when pierced, about 20–25 minutes.
- While the potatoes roast, juice the lemon and add it to a blender or processor along with parsley and garlic.
- Add tahini, a pinch of salt, and a splash of water to the blender; blend until smooth, thinning with water 1 tablespoon at a time until drizzleable.
- Taste and adjust; if needed, add a touch more lemon juice or salt for balance.
- Transfer the wedges to plates and spoon or drizzle the sauce over or alongside for dipping.
- Serve and enjoy right away.
Two tips
- Make-ahead: cut the potatoes and cover them in a light coating of oil up to 1 day in advance, then roast when ready.
- Serving idea: add a squeeze of extra lemon and a drizzle of olive oil for brightness before serving.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 7 g
- Carbs
- 41 g
- Fat
- 17 g
- Fiber
- 8 g
- Sodium
- 125 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.