Monday, October 19, 2015

Elaine's Smoky Sweet Potato Wedges

SMOKY SWEET POTATO WEDGES
 
PREP TIME
COOK TIME
TOTAL TIME
 
Use this method to make Smoky Sweet Potato Wedges that won't stick to the pan! Serve with creamy dairy-free Avocado Aioli.
Author: 
Recipe type: Sides
Serves: 4
INGREDIENTS
  • for the potatoes
  • 4 large sweet potatoes
  • 2 tablespoons olive oil
  • 2 teaspoons (or more) smoked paprika, depending on how spicy you like them
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • for the Avocado Aioli
  • 1 large avocado
  • 2 tablespoons light mayonnaise
  • 1 clove garlic, minced
  • 2 teaspoons freshly squeezed lemon juice
  • ½ teaspoon sea salt
INSTRUCTIONS
  1. Heat oven to 400°F.
  2. Scrub potatoes under running water. It's not necessary to peel them.
  3. Cut in half lengthwise, then in half again, and then again so that each potato yields 8 thick wedges.
  4. Put in a large bowl and toss with olive oil.
  5. Sprinkle with smoked paprika, salt and pepper.
  6. Position baking racks on top of baking sheets. Spread in a single layer on one or two baking sheets.
  7. Bake at 400°F for 20 min.
  8. Flip and bake for another 15 to 20 minutes or until crispy.
  9. While the potatoes are baking, prepare the Avocado Aioli. Mix the avocado flesh with the remaining ingredients in a small food processor until smooth. Serve with the smoky sweet potato wedges.
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