We love to make fries to go along with our grilled hamburgers and hot dogs. But sometimes we like to switch it up a bit an make homemade sweet potato wedges rather than fries with regular russet or Idaho potatoes. These sweet potato wedges are delicious either by themselves because of the spices or with a homemade avocado garlic aioli sauce to dip them in.
Clean 2 large sweet potatoes and cut them lengthwise into wedges. Soak the wedges in a large bowl of cold water for 1 hour. Then drain the water from the wedges and use paper towels to absorb as much moisture as you can.
In a large ziploc bag, add cornstarch and then the sweet potato wedges. Leave air in the bag, seal it shut, and shake well so that the cornstarch evenly coats the wedges. Move your oven racks to the 2 highest levels and preheat the oven to 450 degrees F.
Line two baking sheets with parchment paper and lightly coat them with cooking spray. Place the wedges on the trays in a single layer an inch or more apart. Drizzle olive oil on top and evenly sprinkle the spices over all the wedges.
Bake for 20 minutes and then pierce with fork to determine if the wedges are done. If wedges are still tender, allow them to bake for an additional 7-10 minutes or until slightly crisp. After baking is finished, sprinkle on kosher salt.
- 2 large sweet potatoes (cleaned well and cut lengthwise into wedges)
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon chili powder
- 2 teaspoons dried thyme
- kosher salt to taste
- 1 large avocado
- 2 tablespoons plain Greek yogurt (may substitute sour cream or even a low-fat mayo)
- 1 clove garlic, minced
- 2 teaspoons fresh lemon juice
- Salt to taste
- Place sweet potato wedges in a large bowl filled with cold water. Soak for at least 1 hour.
- Drain sweet potato wedges and use paper towels to absorb as much moisture as possible. In a large ziploc bag, add cornstarch and then wedges. Leaving air in the bag, seal and shake well so the wedges are evenly coated.
- Move oven racks to the top two levels available, and then preheat to 450 degrees F.
- Line two baking sheets with parchment paper and lightly coat with cooking spray. Place the wedges on the trays in a single layer with an inch or more apart. Drizzle on the olive oil and evenly sprinkle on the spices.
- Place the trays into the oven and allow wedges to bake for 20 minutes. Remove from oven and test for doneness with a fork. If wedges are still tender, allow them to bake for an additional 7-10 minutes or until slightly crisp. Once baking has finished, sprinkle on kosher salt.
- To make the Avocado Garlic Aioli, combine plain Greek yogurt, garlic and fresh lemon juice in a small food processor. Pulse for 20 seconds or until mixture is blended smooth. Taste and season with salt if desired.