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Photo of Potato wedges with sweet chilli yoghurt by WW

Potato wedges with sweet chilli yoghurt

Total Time
50 min
10 min
40 min
A trio of tasty taters and a creamy sweet chilli sauce combine to create the ultimate chip and dip.


Orange sweet potato (kumara)

150 g, peeled, cut into wedges

Red skin potato

150 g, (desiree, unpeeled, scrubbed, cut into wedges)


150 g, (kipfler), unpeeled, scrubbed, halved lenthways

Sweet chilli sauce

cup(s), (80ml)

Fresh flat-leaf parsley

¼ cup(s), chopped, plus extra sprig to garnish

99% fat-free, plain Greek yoghurt, unsweetened

200 g

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place potatoes in a single layer on prepared tray and lightly spray with oil. Sprinkle with salt. Bake for 40–45 minutes or until golden and crisp.
  2. Meanwhile, combine sweet chilli sauce, parsley and yogurt in a small bowl and top with extra parsley. Serve wedges with the sweet chilli yogurt.


TIPS: Choose sweet potatoes with an unblemished skin as any spots or bruises will cause them to spoil faster. Store in a cool, dark, dry place for up to 2 weeks.Keep a nail brush in the kitchen just for scrubbing potatoes and other vegetables.