Sweet Potato Wedges and Avocado Aioli
With the arrival of fall (arguably the best time of the year) comes a wave of familiar, cozy flavors and seasonal dishes. Usually one thinks of pumpkin, cinnamon, maple or apple treats to satisfy an evening craving, but one underappreciated member of the morning glory family is the starchy sweet potato. Rich with nutrients and health-beneficial properties, this vegetable pairs well with almost anything, from fresh produce to savory foods. Baked, steamed or roasted to perfection, there’s no going wrong with these rich roots. Throw in the right combination of spices to top it all off and the flavors will be practically popping in your mouth. Just set aside an afternoon to treat yourself (because we know you deserve it), or count yourself in for a potluck dinner—this crowd favorite will not disappoint. One quintessential recipe off this tuber’s impressive list is baked sweet potato wedges—just the right level of crispy on the outside and soft, caramelized heaven on the inside. Finish the plate off with an avocado garlic dip to cover all your taste bases, and you have yourself a potluck envy—your neighbor’s pumpkin pie could never compare to this masterpiece of a meal.
Sweet Potato Wedges:
- 2 large sweet potatoes, scrubbed and cut lengthwise into wedges
- 1-2 tablespoons corn flour/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
- Soak sweet potatoes in cold water for over an hour.
- Preheat oven to 230°C | 450°F and place baking trays into the oven to heat them up.
- Drain wedges; pat them dry with paper towels.
- Add the corn flour/corn starch into a large zip-lock 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 1 cm | 1/2 an inch).
- Bake for 15-20 minutes; remove trays from the oven and test wedges with a fork. If they are just tender; flip them and return them to the oven for another 5-10 minutes, or until they are tender-crisp.
- Turn oven heat off and leave oven door ajar allowing the wedges to further crisp in the oven for another 5 minutes before serving. Prepare your Aioli dip!
- Combine the avocado, mayonnaise (or sour cream/greek yogurt), garlic and lemon juice in a small food processor.
- Blend for 20 seconds or until smooth and creamy.
- Season with salt to your taste and serve with your aioli!