Crispy Sweet Potatoes (Print Version)
# Ingredients:
→ Sweet Potato Wedges
01 -
2 tbsp olive oil
02 -
1-2 tbsp cornstarch or cornflour
03 -
2 big sweet potatoes, washed and sliced into long pieces
→ Seasoning
04 -
2 tsp garlic powder
05 -
2 tsp sweet paprika
06 -
½ tsp onion powder
07 -
2 tsp dried thyme
08 -
¼ tsp cayenne pepper
09 -
½ tsp optional chili powder
10 -
Sea salt as needed
→ Avocado Garlic Aioli
11 -
1 ripe, large avocado
12 -
2 tbsp full-egg mayo
13 -
1 minced garlic clove
14 -
2 tsp freshly squeezed lemon juice
15 -
A pinch of sea salt
# Instructions:
01 -
Put the sweet potato wedges in a big bowl. Cover them with cold water and leave them to soak for at least 1 hour to reduce the starch.
02 -
Move oven racks to the top section. Heat your oven to 450°F (230°C). Spray or grease two baking trays lightly, and let them warm up in the oven too.
03 -
Drain the soaked wedges and dry them well with paper towels. Put the cornstarch into a large bag with a zipper, toss in the wedges, puff some air into the bag, zip it up, and give it a solid shake till they're well coated.
04 -
Put the coated wedges into a bowl and remove any extra starch. Pour the olive oil on top, sprinkle with all the seasonings except salt, and mix everything together.
05 -
Take the hot trays out of the oven and lay the wedges out in a single layer, making sure to leave at least half an inch between each one. Bake them for about 15-20 minutes, just until a fork slides in easily.
06 -
Turn the wedges over, keeping space between them, and bake again for another 5-10 minutes until they’re crisp on the outside and golden-brown here and there.
07 -
Turn the oven off, crack open the oven door, and let the wedges sit inside for around 5 minutes. This lets them dry out a bit more for ultimate crispiness.
08 -
While your wedges finish up, toss the avocado, mayo, garlic, and lemon juice into a mini processor or blender. Blend for around 20 seconds till it’s smooth. Sprinkle on a bit of salt to balance out the flavors.
09 -
Once hot, sprinkle salt over the wedges and serve alongside the avocado aioli for big dips.
# Notes:
01 -
Soaking the potato wedges is a must—it helps make them crispier by pulling out the starch.
02 -
Don’t pack the wedges too close together on the baking tray. Airflow is what helps that crunchy texture!
03 -
You can make the aioli a day before. To keep it fresh, press plastic wrap directly onto its surface so it doesn’t turn brown.