American · Dessert
Vanilla-Cinnamon Sweet Potato Dunkers
Sweet potato wedges with a warm maple-cinnamon glaze meet a vanilla yogurt dip that tastes more like dessert than a side dish. These Dunkers are roasted until the edges caramelize and the insides go soft all the way through — simple enough to make on a weeknight, interesting enough to actually look forward to.
Prep 10 min · Cook 25 min · Serves 4
Ingredients
- Sweet potatoes1½ lb
- Melted unsalted butter1½ tbsp
- Pure maple syrup1 tbsp
- Ground cinnamon¼ tsp
- Salt¼ tsp
- Plain Greek yogurt¾ cup
- Vanilla extract1 tsp
- Pure maple syrup (for dip)1 tbsp
- Ground cinnamon (for dip)⅛ tsp
Instructions
- 1
Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- 2
Peel sweet potatoes if desired and slice into evenly sized wedges approximately ½ inch thick.
- 3
Toss wedges with melted butter, maple syrup, cinnamon, and salt.
- 4
Arrange in a single layer on the baking sheet, leaving space between wedges.
- 5
Roast for 22–28 minutes, flipping halfway through, until tender and lightly browned.
- 6
While the wedges cook, combine Greek yogurt, vanilla, maple syrup, and cinnamon in a small bowl.
- 7
Refrigerate dip until ready to serve.
- 8
Allow sweet potatoes to cool slightly before serving with the dip separately.
Nutrition (per serving · serves 4)
Estimated values based on ingredient data. Actual nutrition may vary.
Why this recipe works
- Roasting at high heat caramelizes the natural sugars in sweet potato, creating golden edges without any added coating.
- The vanilla-cinnamon yogurt dip offers a creamy contrast without being heavy.
- Sweet potatoes and yogurt provide fiber, vitamin A, and protein in one snack.
- Keeping the dip separate lets picky eaters control how much sauce they want, or skip it entirely.
Substitutions
- Use dairy-free butter and coconut- or soy-based yogurt for a dairy-free version.
- Honey can replace maple syrup for children older than 1 year.
- Omit cinnamon if the flavor is unfamiliar or not preferred.
Picky-eater notes
- Peel potatoes for a smoother surface with no texture variation on the edges.
- Cut into uniform sticks rather than wedges for more consistent bites.
- Serve without dip for a plain, dry texture.
- Bake covered for part of the cooking time if a softer exterior is preferred.
Storage & reheating
Refrigerate potatoes and dip separately for up to 3 days. Reheat potatoes in an oven to restore their exterior texture.
FAQ
- Can I make these ahead for the week?
- Yes. Roast the wedges and store them refrigerated, then reheat in the oven at 400°F for 8–10 minutes. The dip keeps well for 3–4 days.
- Can I use regular potatoes instead?
- Yes, though the flavor will be more neutral. Russet or Yukon Gold potatoes work well with the same seasoning.
- Is the dip optional?
- Absolutely. The wedges are flavorful on their own and work as a side dish without the dip.
