Introduction

There is something truly magical about the combination of roasted root vegetables and creamy dairy. As a professional food writer here at ChefManiac, I’m always on the hunt for dishes that bridge the gap between “comfort food” and “healthy eating.” These Mediterranean Sweet Potato Wedges with Whipped Ricotta do exactly that.

Sweet potatoes are often relegated to the Thanksgiving table, smothered in marshmallows, but they shine brightest when paired with savory, earthy Mediterranean spices. The natural sweetness of the potato caramelizes in a high-heat oven, creating a crispy exterior and a pillowy soft interior. When you dip that warm, spiced wedge into a zesty, lemon-infused whipped ricotta, it’s a flavor explosion that feels sophisticated yet remains incredibly simple to prepare.

Whether you are looking for a stand-out appetizer for your next dinner party or a nutrient-dense side dish to brighten up a Tuesday night, this recipe is a total game-changer.

Why I Love This Recipe

I’m Jason Griffith, and if there’s one thing I’ve learned from years of developing recipes, it’s that texture is king. I love this recipe because it hits every sensory note: the crunch of the roasted skin, the creaminess of the ricotta, and the bright pop of lemon zest.

It is also incredibly versatile. While it feels like a gourmet small plate you’d order at a trendy bistro, it uses humble pantry staples. Plus, it’s a refreshing departure from heavier starters. If you are looking for more impressive starters, you might also enjoy this baked brie appetizer, which is another one of my favorite effortless ways to impress guests.

Ingredients

To make these wedges perfectly, you’ll need a few key ingredients. Make sure your spices are fresh for the best aromatic impact!

For the Sweet Potatoes:

• 3 medium sweet potatoes: (approx. 900 g / 2 lb), cut into thick, uniform wedges.
• 2 tablespoons olive oil: (30 ml) to ensure that signature golden crisp.
• 1 teaspoon smoked paprika: (3 g) for a hint of woodsy depth.
• 1/2 teaspoon ground cumin: (1.5 g) for an earthy, Mediterranean flair.
• 1/2 teaspoon dried oregano: (1.5 g) to provide a herbal backbone.
• Salt and black pepper: To taste.

For the Whipped Ricotta:

• 1/2 cup ricotta cheese: (120 g) Use full-fat for the best texture.
• 1 tablespoon olive oil: (15 ml) to help the aeration process.
• Zest of 1 lemon: (2 g) for a bright, citrusy lift.
• 1 tablespoon fresh parsley: (4 g) finely chopped for garnish.
• 1 tablespoon toasted pine nuts: (8 g) optional, for a nutty crunch.

Swaps and Notes

• The Potatoes: If you can’t find sweet potatoes, Garnet or Jewel yams work perfectly. You could even use butternut squash slices for a similar vibe.
• The Cheese: If you aren’t a fan of ricotta, you can whip feta with a bit of Greek yogurt to achieve a saltier, tangier dip.
• Spice it Up: Want some heat? Add a pinch of red pepper flakes to the sweet potato seasoning.
• Vegan Option: Use a dairy-free almond-based ricotta and swap the honey (if using) for agave.

For those looking for a different kind of quick bite, this 3-ingredient egg wrap is another great way to use simple ingredients for big results.

List of Steps

1. Prep the Oven: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
2. Season the Wedges: In a large mixing bowl, toss your sweet potato wedges with the 2 tablespoons of olive oil, smoked paprika, cumin, oregano, salt, and pepper. Ensure every wedge is thoroughly coated.
3. Roast to Perfection: Spread the wedges evenly on the baking sheet. Make sure they aren’t crowded; space allows them to roast rather than steam. Roast for 25–30 minutes, flipping them halfway through, until they are golden brown and crisp at the edges.
4. Whip the Ricotta: While the potatoes are in the oven, combine the ricotta, 1 tablespoon of olive oil, lemon zest, salt, and pepper in a small bowl. Use a whisk or a small food processor to whip until the mixture is light, creamy, and smooth.
5. Assemble and Serve: Arrange the warm wedges on a serving platter. Dollop the whipped ricotta over the top (or serve it on the side as a dip). Sprinkle with fresh parsley and toasted pine nuts.

Tips for Success

• Don’t Overcrowd: I cannot stress this enough—if the potatoes are too close together, they will release moisture and become soggy. Use two pans if necessary!
• Dry Your Potatoes: After washing your sweet potatoes, make sure they are completely dry before tossing them in oil. Moisture is the enemy of “crispy.”
• Room Temp Cheese: Let your ricotta sit at room temperature for 10 minutes before whipping. It becomes much smoother than when it’s ice-cold.

Serving Suggestions and Pairings

These wedges are a fantastic standalone snack, but they also pair beautifully with a variety of main courses. I love serving them alongside this light tangy chicken salad for a complete, healthy lunch.

If you are hosting a party and want a “salty and savory” spread, try pairing these with this baked kosher salami. The contrast between the sweet potatoes and the salty salami is addictive. For a more casual family gathering, these wedges also go great with these sheet pan quesadillas, providing a nice vegetable-heavy side to a cheesy main.

Nutritional Information (Per Serving)

• Calories: 285 kcal
• Total Fat: 14g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 7g
• Sodium: 150mg (approx.)

Storage and Leftover Tips

Roasted sweet potatoes are best enjoyed fresh out of the oven to maintain their texture. However, if you have leftovers:

• Storage: Keep the potatoes and the whipped ricotta in separate airtight containers in the fridge for up to 3 days.
• Reheating: Reheat the wedges in an air fryer or oven at 180°C (350°F) for 5–7 minutes until they crisp up again. Avoid the microwave, as it will make them mushy!
• Cold Ricotta: The whipped ricotta is actually delicious cold, so there is no need to reheat the dip.

More Recipes You Will Love

If you enjoyed this Mediterranean-inspired dish, you’ll definitely want to check out these other ChefManiac favorites:

• Easy Baked Brie Appetizer
• Quick and Savory Baked Salami
• The Ultimate Sheet Pan Quesadillas

Final Thoughts

These Mediterranean Sweet Potato Wedges with Whipped Ricotta prove that healthy eating doesn’t have to be boring. With a few spices and a little bit of whipping, you can transform basic vegetables into a dish that feels like a celebration.

I’d love to hear how these turned out for you! Did you add any extra spices or perhaps a drizzle of honey on top? Let me know in the comments below, and don’t forget to follow us on social media for more daily recipe inspiration.