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Crispy Baked Sweet Potato Wedges with Garlic Aioli

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These crispy baked sweet potato wedges are perfectly seasoned and paired with a creamy garlic aioli, delivering a nostalgic comfort food experience that’s easy to make and loved by all ages.

Ingredients

Scale
  • 3 medium sweet potatoes, washed and cut into wedges
  • 3 tablespoons olive oil
  • 2 tablespoons cornstarch or arrowroot powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, adjust to taste
  • ½ teaspoon freshly ground black pepper
  • Cold water, enough to soak wedges for 30 minutes
  • ½ cup mayonnaise
  • 2 cloves garlic, finely minced or pressed
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon olive oil
  • Pinch of salt
  • Pinch of black pepper

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and cut sweet potatoes into wedges about ½ inch thick, keeping sizes uniform.
  3. Soak the wedges in cold water for 30 minutes to remove excess starch.
  4. Prepare the garlic aioli by whisking together mayonnaise, minced garlic, lemon juice, olive oil, salt, and black pepper in a small bowl. Chill until ready to serve.
  5. Drain the sweet potatoes and pat dry thoroughly with a clean kitchen towel or paper towels.
  6. Toss the wedges in a large bowl with olive oil, cornstarch, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  7. Arrange the wedges on a rimmed baking sheet in a single layer, spaced apart to avoid overcrowding.
  8. Bake for 25-30 minutes, flipping halfway through, until golden brown and tender inside.
  9. Optional: Broil for the last 2-3 minutes for extra crispiness, watching carefully to prevent burning.
  10. Remove from oven and transfer to a cooling rack or plate. Let rest for a few minutes.
  11. Serve warm with garlic aioli on the side for dipping.

Notes

Soaking the wedges in cold water for 30 minutes is key to achieving crispiness. Dry wedges thoroughly before baking. Use cornstarch or arrowroot powder for a light crust. Avoid overcrowding the baking sheet to prevent steaming. Broil briefly at the end for extra crispiness but watch carefully to avoid burning. Leftovers can be reheated in a 400°F oven for 10 minutes to regain crispness. Substitute oils and mayo to accommodate dietary preferences.

Nutrition

Keywords: sweet potato wedges, baked sweet potatoes, garlic aioli, crispy sweet potatoes, healthy side dish, gluten-free, vegan option

Find it online: https://prismtaste.com/crispy-baked-sweet-potato-wedges-with-garlic-aioli-recipe-easy-and-perfect-guide/