Sweet Potato Wedges
Arrange oven racks to the upper level of your oven.
- Cook40 min
- Total40 min
- Serves1
- LevelIntermediate
Ingredients
- 2 large sweet potatoes, scrubbed and cut lengthwise into wedges
- 1-2 tbsp. almond flour
- 2 tbsp. olive oil
- 2 tsp. OPTIONAL SEASONING:
- 2 tsp. sweet paprika
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/2 tsp. Cayenne pepper
- 2 tsp. red chilli powder
- to taste dried thyme
- 1 Sea salt (after baking)
- 2 tbsp. AVOCADO GARLIC AIOLI:
- 1 large Avocado
- 2 tsp. mayonnaise
- to taste clove garlic, minced
- fresh squeezed lemon juice
- sea salt
Preparation
- 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 the oven to 450°F (230°C). Lightly 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 1/2-inch or 1cm gaps).
