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CHILI ROASTED SWEET POTATO WEDGES WITH AVOCADO GREEK YOGURT AIOLI
Secret to BEST roasted sweet potato wedges is something you probably already have in your pantry.

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CHILI ROASTED SWEET POTATO WEDGES WITH AVOCADO GREEK YOGURT AIOLI

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Ingredients

2 pounds sweet potatoes scrubbed and cut into even size wedges with skin on
2 tsp. paprika
2 tsp. chili powder
1 tsp. sea salt
2 tbsp. cornstarch
fresh black pepper to taste
canola oil
non-stick cooking spray
Avocado Greek Yogurt Aioli
1/2 avocado
1/4c. plain Greek yogurt
2 tbsp. mayo
1 tbsp. milk
1 garlic clove peeled
1 green onion roughly chopped (both green + white parts)
1/4 tsp. salt
1 tsp. fresh lemon juice
fresh black pepper to taste

Everything goes perfectly with this avocado sauce..

  • 35min.
  • Serves 4
  • Easy

Directions

I started with a simple idea of oven-roasted sweet potato wedges that I wanted to share with you guys and in the midst of researching and testing the recipe more times than I can count on my fingers, I learned that there’s a whole science to getting sweet potatoes perfectly crispy on the outside and soft on the inside. If you ever tried roasting potatoes, then you know the soggy mess they can become. But two little things, one of which comes from your faucet and second, most likely sitting around in your pantry will make a whole difference in your potatoes.

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Steps

1
Done

Preheat the oven to 450F. Line 1-2 large baking sheets with heavy duty foil (shiny side up). Lightly coat with non-stick cooking spray. Set aside.

2
Done

Place potato wedges into a large bowl. Cover with cold water and let stand at room temperature for 1 hour.

3
Done

Meanwhile, in a small bowl, combine paprika, chili powder, and salt. Set aside.

4
Done

After 1 hour, drain the potatoes and lightly pat dry with paper towels.
Add cornstarch into a large ziploc bag, and then add the potatoes. Seal the bag with some air in it. Shake vigorously until the fries are evenly coated. Arrange the wedges in a single layer on the baking sheet. Drizzle with canola oil and sprinkle generously with the spice mix. Season with fresh black pepper to taste. I sprinkled more of the spice mix on the potatoes after they were done roasting but is totally optional.

5
Done

Bake for 15-25 minutes, flipping half way, until fork tender. Baking time varies depending on the thickness of the potato wedges. Remove from the oven and cool in the baking sheet for about 7 minutes before removing to a serving platter. Serve with aioli.

6
Done

Avocado Greek Yogurt Aioli

Add all ingredients to a bowl of a food processor. Puree until smooth. Taste for salt and pepper, and adjust as needed. Store covered in the refrigerator until ready to serve.

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