Crispy Sweet Potato Wedges with Garlic Avocado Aioli
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4.3
21 reviews
Good
Crispy Sweet Potato Wedges with Garlic Avocado Aioli
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Crispy Sweet Potato Wedges with Garlic Avocado Aioli are crunchy on the outside and buttery soft on the inside. The perfect side dish or snack!
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Ingredients
SWEET POTATO WEDGES:
- 2 large sweet potatoes scrubbed and cut lengthwise into wedges
- 1-2 tablespoons corn starch or cornflour
- 2 tablespoon olive oil
SEASONING:
- 2 teaspoons sweet paprika
- 2 teaspoons garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon red chilli powder optional
- 2 teaspoons dried thyme
- 1 pinch sea salt to taste
AVOCADO GARLIC AIOLI:
- 1 large avocado
- 2 tablespoons whole egg mayonnaise
- 1 clove garlic minced
- 2 teaspoons lemon juice fresh squeezed
- 1 pinch 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). Lighlty 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 pre-heated oven trays from the oven and arrange wedges in a single layer with plenty of space between them (at least ½-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
- Tips:
- To ensure your wedges cook evenly, made sure there is at least 1cm between each chip when they are laid out on your baking tray.
- Don't skip soaking, this removes the starch and makes for much crunchier chips.
Nutrition Information
Show Details
Calories
178kcal
(9%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
1mg
(0%)
Sodium
84mg
(4%)
Potassium
439mg
(13%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
12.417IU
(0%)
Vitamin C
5mg
(6%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8serves
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 84mg | 4% |
| Potassium | 439mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 12.417IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
21 reviews
Good
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