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Baked Sweet Potato Wedges with Homemade Aioli

Baked Sweet Potato Wedges with Homemade Aioli



Sweet Potato Wedges


Avocado Garlic Aioli


Sweet Potato Wedges

Place oven racks at the upper level and lower level for your oven. Soak your sweet potatoes in a bowl of cold water for a little over 1 hour.

Preheat your oven to 425 degrees Fahrenheit. Grease 2 trays and place in the oven to preheat.

Pat the sweet potatoes dry.

Fill a zip-lock bag with cornstarch and add in the sweet potato wedges; seal the bag with air in it and shake the bag to evenly coat the wedges. The coating should barely be visible.

Use tongs to place the wedges into a bowl after shaking off the excess starch. Coat with oil and seasoning except for salt. Toss well.

Arrange wedges on preheated trays with space between each wedge. Bake for 15-20 minutes. Flip and bake for an additional 15 minutes if needed.

Turn off the oven and leave wedges in with the door cracked to allow for the wedges to dry out more. Do this about 5 minutes before serving. Sprinkle with salt.

Avocado Aioli

Mix the avocado, mayonnaise, garlic, and lemon juice in a food processor for 20  seconds until smooth. Add salt if needed.

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