Sweet potato wedges with red onions, capers and a mint yoghurt dressing

I used to simply roast my sweet potato wedges with a little oil and salt, until I came across a version of this recipe – and I haven’t looked back. It takes more time but the addition of salty capers, caramelized onions, and creamy yoghurt is unbeatable. This is a delicious dish to pair with other boldly flavoured vegetarian dishes, or to serve as a side to griddled tuna or swordfish.


  • 1kg sweet potatoes
  • 3 tbsp rapeseed oil
  • 1 tsp paprika
  • 1 small clove garlic, crushed
  • 200g Greek style yoghurt
  • Handful coriander, chopped
  • Handful mint leaves, chopped
  • 2 tbsp lemon juice
  • 1 red onion, thinly sliced
  • 2 tbsp capers, drained


  • Cuisine: Vegetarian
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Serves: 4 as a side dish


Pre-heat oven to 200°C, gas 6.

Peel the sweet potatoes and cut into wedges, approximately 8 per potato. Tip into a large roasting tin, add 2 tbsp oil and toss to coat. Season with salt and pepper and dust with the paprika.

Roast for 40-45 minutes, turning halfway through.

While the potatoes are roasting, heat a small frying pan and add 1 tbsp oil. Fry the onion with a pinch of salt on a medium heat for 8-10 minutes until it is soft and beginning to caramelize. Add the capers and continue to fry for a couple of minutes. Set aside and keep warm.

In a small bowl, mix together the yoghurt, garlic, lemon juice and half of the herbs. Season and set aside.

When the potatoes are cooked, arrange on a warm serving platter with the onion and caper mix scattered on top. Drizzle the yoghurt mix generously over the potatoes and sprinkle with the remaining herbs. Serve immediately.


Something with a bit of fruity richness to match the sweet potato and offset the saltiness of the capers. A richer style of Greco di Tufo or elegant Viognier could work on the wine front. Medium dry cider or wheat beers too.