
How To Make Crispy Sweet Potato Wedges with Garlic Avocado Aioli
These herb-flavored sweet potato wedges are baked to a crispy crunch and paired with a creamy spiced garlic avocado aioli dip.
Serves:
Ingredients
For Sweet Potato Wedges:
- 2largesweet potatoes,scrubbed and cut lengthwise into wedges
- 1tbspcorn starch
- 2tbspolive oil
For Seasoning:
- 2tspsweet paprika
- 2tspgarlic powder
- ½tsponion powder
- ¼tspcayenne pepper
- ½tspred chilli powder,optional
- 2tspthyme,dried
- sea salt,to taste, after baking
For Avocado Garlic Aioli:
- 1largeavocado
- 2tbspmayonnaise,whole egg
- 1garlic clove,minced
- 2tsplemon juice,fresh squeezed
- sea salt,to taste
Instructions
Sweet Potato Wedges:
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Arrange oven racks to the upper level of your oven.
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Place sweet potatoes in a large bowl and cover with cold water. Allow them to soak for just over 1 hour.
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When ready to bake, preheat the oven to 450 degrees F.
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Lightly grease 2 baking sheets with nonstick cooking oil spray or brush with oil. Place baking sheets into the oven to preheat.
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Drain wedges and pat dry with paper towels as much as you can to get as much moisture out as possible.
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Spoon corn starch into a large zip-lock bag. Add the wedges; seal the bag with air in it and shake vigorously to evenly coat.
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Using tongs, transfer coated wedges into a large bowl, shaking off the excess starch. Drizzle wedges with the oil and seasonings. Toss well to evenly coat.
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Carefully remove the preheated oven trays from the oven and arrange wedges in a single layer with plenty of space between them.
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Bake for 15 to 20 minutes. Remove trays from the oven and test wedges with a fork.
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If they are just tender; flip them into a single layer again with plenty of space between them. Return wedges to the oven and bake for a further 5 to 10 minutes, until tender-crisp.
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Turn oven heat off oven and leave oven door ajar allowing the wedges to dry out slightly and crisp up in the oven for about 5 minutes extra before serving. Prepare your Aioli dip.
Avocado Aioli:
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Combine the avocado, mayonnaise, garlic, and lemon juice in a magic bullet small cup or a small food processor. Blend for 20 seconds or until smooth and creamy.
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Season with salt to your taste. Sprinkle wedges with a generous amount of salt and serve with Aioli.
Nutrition
- Calories:Â 150.20kcal
- Fat:Â 10.90g
- Saturated Fat:Â 1.58g
- Monounsaturated Fat:Â 6.26g
- Polyunsaturated Fat:Â 2.67g
- Carbohydrates:Â 13.13g
- Fiber:Â 3.74g
- Sugar:Â 2.05g
- Protein:Â 1.56g
- Cholesterol:Â 1.41mg
- Sodium:Â 194.38mg
- Calcium:Â 20.81mg
- Potassium:Â 321.61mg
- Iron:Â 0.69mg
- Vitamin A: 308.54µg
- Vitamin C:Â 5.14mg
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