Crispy Sweet Potato Wedges With Garlic Avocado Aioli

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Sweet potato fries are addictive enough on their own, but when they’re baked to crispness instead of fried and paired with a heart-healthy avocado dipping sauce, they reach a whole new level of irresistible.

It’s been a long mission of mine to make crispy, crunchy wedges. Wedges with a crunch when biting into them, and pillows of soft sweetness in the centre.

Believe it or not….it is possible. These wedges are crispy on the outside; soft and caramelized on the inside, and coated with sweet and spicy favour….

Paired with an incredibly creamy Avocado Garlic Aioli; move over potato wedges! These are insane!


You’ll Need:

Wedges:

  • 2 large sweet potatoes , scrubbed and cut lengthwise into wedges
  • 1-2 tablespoons cornflour/corn starch
  • 1-2 tablespoons Canola oil
  • 2 teaspoons sweet paprika
  • 2 teaspoons garlic powder
  • 1/4 teaspoon Cayenne pepper
  • 1/2 teaspoon red chilli powder (or 1 teaspoon red chilli flakes) - Optional
  • 2 teaspoons dried thyme
  • Sea salt to taste

Avocado Garlic Aioli:

  • 1 large Avocado
  • 2 tablespoons reduced fat mayonnaise (or sour cream or plain greek yogurt for healthier options)
  • 1 clove garlic , crushed
  • 2 teaspoons freshly squeezed lemon juice
  • Sea salt to taste

Instructions:


  1. 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 over an 1 hour.
  2. Preheat oven to 230°C | 450°F and place baking trays into the oven to heat them up.
  3. Drain wedges; pat them dry with paper towels. Add the cornflour/corn starch into a large zip-lock (or plastic) bag, and add the wedges. Seal the bag with air in it, and shake vigorously to evenly coat the fries. Remove the heated oven trays from the oven; line with baking/parchment paper and lightly spray with cooking oil spray. Empty the wedges onto trays and coat them with the oil and herbs/seasonings. Arrange the fries in a single layer with plenty of space between them (at least 1cm | 1/2 an inch).
  4. Bake for 15-20 minutes; remove trays from the oven and test wedges with a fork. If they are just tender; flip them (keeping them in a single layer again with plenty of space between them) and return them to the oven for a further 5-10 minutes, or until they are tender-crisp.
  5. Turn oven heat off oven and leave oven door ajar allowing the wedges to further crisp in the oven for about 5 minutes extra before serving. Prepare your Aioli dip.


Avocado Aioli:

  1. Combine the avocado, mayonnaise (or sour cream/greek yogurt), garlic and lemon juice in a magic bullet small cup or a small food processor. 
  2. Blend for 20 seconds or until smooth and creamy. (Scrape the sides with a spoon and blend for a further 10 seconds if needed). 
  3. Season with salt to your taste. Sprinkle wedges with salt before serving.and serve with your Aioli!

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