WHAT’S INSIDE:
sweet potato - the most delicious of all potatoes, in my opinion. the sweet potato is a bit more nutrient dense than other potatoes - containing more vitamin A, vitamin C, beta-carotene, and fiber. it’s also more flavorful and fun! in this recipe, we’re balancing the sweetness of the potato with a tangy, garlicy aioli. yum!
avocado oil - the best oil to use for high-heat cooking (any temp greater than 350F) because of its high smoke point. read more about cooking oils here!
RECIPE
Sweet Potato Wedges:
2 large sweet potatoes, about 2-2.5 lbs total)
2 tablespoons avocado oil
1 teaspoon sea salt
1 teaspoon fresh cracked black pepper
Simple Homemade Aioli:
1/4 cup mayonnaise (I recommend brands that use olive oil or avocado oil)
1 small garlic clove
1 teaspoon fresh lemon juice
Fresh cracked black pepper
Preheat the oven to 450F and line two baking sheets with parchment paper.
Wash , scrub, and dry the potatoes. Cut the ends off, then slice them in half crosswise. Place the flat portion on the cutting board and slice from top to bottom to form thick wedges. I kept mine about the size of my thumb, maybe a little bigger. The wider the wedges, the longer the roasting time - keep that in mind.
Spread the wedges on the baking sheet in one even layer and drizzle the olive oil over the top. Use your hands or a cooking brush to coat each wedge on all sides with oil. This is very important to ensure a soft, yet crispy and evenly cooked texture all around, and to ensure that the seasoning adheres to each wedge. Season with salt and pepper, and toss to combine.
Roast for 30 minutes, flipping the wedges halfway through. Rotate the pans at this point, as well - top to bottom and bottom to top, and front to back and back to front - since the back of the oven tends to stay hotter than the front.
While the wedges cool, make the aioli. Whisk together the mayo and lemon juice, and then grate in the garlic clove using a small mandolin or cheese grater and whisk again.
Serve wedges with the aioli immediately. Leftover wedges will last in an airtight container for up to one week, and leftover aioli will last until dated on the mayo bottle.
Enjoy!
