Make your own easier, healthier version of restaurant favorite sweet potato wedges at home by roasting them in the oven and pairing them with a simple aioli. They are tender and almost creamy on the inside, while remaining crispy and slightly charred on the outside. Just 40 minutes and you have a delicious appetizer, snack, or sweet potato side dish! Gluten and dairy free.
- 2 whole (about 1 lb in size) sweet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Sea salt
- 1 teaspoon Fresh cracked black pepper
- ½ teaspoon garlic powder
- FOR THE AIOLI:
- ¼ cups Mayonnaise
- 1 teaspoon Fresh lemon juice
- 1 clove Garlic
- 1 teaspoon Fresh cracked black pepper, plus more for garnish
- 1 bunch Fresh chives, chopped, to garnish
Preheat oven to 425ºF and line two baking sheets with parchment paper. If you don’t mind scrubbing the baking sheets like crazy after roasting, you can skip the parchment paper.
Wash and scrub the potatoes then dry them thoroughly. Trim the ends, then cut them in half widthwise. Place the flat part on the cutting board and slice from top to bottom to form thick wedges. I kept mine about the size of my thumb, maybe a little bigger. The wider the wedges, the longer the roasting time – keep this in mind.
Spread the wedges on the baking sheet in an even layer and drizzle olive oil on top. Use your hands or a kitchen brush to coat each corner on all sides with oil. This is very important to ensure a soft, yet crispy, evenly cooked texture all around, and to ensure that the seasoning sticks to each wedge. Season with salt, pepper and garlic powder and toss to combine.
Roast at 425°F for 25 to 28 minutes, flipping wedges halfway through cooking. Also rotate pans at this point – top to bottom and bottom to top, and front to back and back to front – as the back of the oven tends to stay hotter than the front.
Grill the wedges 5 to 6 minutes, or until lightly charred and crispy around the edges. Take out of the oven and let cool down. Chop the chives and sprinkle over the top.
While the wedges are cooling, prepare the aioli. Whisk together the mayonnaise and lemon juice, then grate the garlic clove using a small mandolin or cheese grater and whisk again. Sprinkle freshly cracked black pepper and additional chopped chives on top.
Serve the wedges with the aioli immediately. Leftover wedges will last up to a week in an airtight container, and leftover aioli will last until the date listed on the mayonnaise bottle. Enjoy!