Sweet Potato Wedges
We borrowed this recipe and it's delicious!
Ingredients
SWEET POTATO WEDGES:
- 2 large sweet potatoes, unpeeled, scrubbed and cut lengthwise into wedges
- 1-2 tablespoons corn starch (cornflour)
- 2 tablespoon olive oil
SEASONING:
- 2 teaspoons sweet paprika
- 2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon Cayenne pepper
- 1/2 teaspoon red chili powder
- 2 teaspoons dried thyme
- Sea salt to taste (after baking)
AVOCADO GARLIC AIOLI:
- 1 large avocado
- 2 tablespoons whole egg mayonnaise
- 1 clove garlic, minced
- 2 teaspoons fresh squeezed lemon juice
- Sea salt to taste
Instructions
SWEET POTATO WEDGES:
- Arrange oven racks to the upper level of your oven.
- Place sweet potatoes in a large bowl and cover with cold water. Allow them to soak for just over 1 hour.
- When ready to bake, preheat oven to 450°F (230°C). Lightly grease 2 baking sheets with nonstick cooking oil spray or brushed with oil. Place baking sheets into the oven to preheat.
- Drain wedges and pat dry with paper towels as much as you can to get as much moisture out as possible.
- Spoon corn starch into a large zip-lock (or plastic) bag. Add the wedges; seal the bag with air in it and shake vigorously to evenly coat.
- Using tongs, transfer coated wedges into a large bowl, shaking off the excess starch. Drizzle wedges with the oil and seasonings (DO NOT ADD SALT). Toss well to evenly coat.
- Carefully remove preheated oven trays from the oven and arrange wedges in a single layer with plenty of space between them (at least 1/2-inch or 1cm gaps).
- Bake for 15-20 minutes. Remove trays from the oven and test wedges with a fork. 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 5-10 minutes, until tender-crisp.
- 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:
- 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. (Scrape the sides with a spoon and blend for a further 10 seconds if needed). Season with salt to your taste.
- Sprinkle wedges with a generous amount of salt and serve with Aioli.
Notes
How to cut wedges: Slice sweet potatoes in half, then halve each half again. Try to keep your wedges the same size and thickness so they cook evenly.
Really shake off the cornstarch so there is barely a dusting.
