Apparently the secret to really good, crispy sweet potato wedges is soaking them before cooking. The author claims that this removes excess starch, but then proceeds to add cornstarch to the wedges before baking so... I'm not entirely sure what's going on there. But I can't argue with the results! I am extremely pleased with how these came out. I am also completely in love with the avocado aioli that goes with them. It is delicious and completely addictive!

Sweet Potato Wedges with Avocado Aioli

Slightly adapted from Cafe Delites

Ingredients

Sweet Potato Wedges

• 2 large sweet potatoes, cut into wedges
• 2 Tbsp. corn starch (cornflour)
• 2 Tbsp. canola (or other neutral) oil
• 2 tsp. sweet paprika
• 2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. cayenne powder
• 1/2 tsp. hot paprika (optional)
• 1/4 tsp. black peppercorns, ground
• 1 tsp. dried thyme
• 1/2 tsp. dried rosemary
• 1 Tbsp. chopped fresh parsley
• salt, to taste (only after baking)

Avocado Aioli

• 1 large avocado
• 2 Tbsp. mayonnaise
• 2-4 cloves garlic, minced
• 1 Tbsp. lemon juice
• salt, to taste

Directions

Sweet Potato Wedges

1. Submerge the wedges in cold water and leave to soak for at least an hour.
2. Place oven rack in upper position and preheat oven to 220°C (425°F).
3. Lightly brush baking sheet(s) with oil and place in oven to preheat.
4. Drain wedges and pat them dry.
5. Toss wedges with corn starch to coat.
6. Drizzle with oil.
7. Toss with seasonings. Do not add any salt!
8. Carefully remove preheated baking sheet(s) from oven and place seasoned wedges on in single layer.
9. Bake at 220°C (425°F) for 10-15 minutes.
10. Flip wedges and bake for another 5-10 minutes.
11. Allow wedges to sit in turned off oven with door slightly ajar for 5 minutes before serving.
12. Season with salt to taste and serve with avocado aioli.

Avocado Ailoi

1. Peel and mash the avocado.
2. Add mayo, garlic, and lemon juice and mix well.
3. Season to taste.