Crispy Sweet Potato Wedges With Garlic Avocado Aioli

It’s been a long mission to make super crispy sweet potato wedges with the perfect crunch. With a few simple steps, it is possible. These wedges are everything! Especially when served with a deliciously creamy Avocado Garlic Aioli. Move over Garlic Baked Potato Wedges — these are insane!

CRISPY SWEET POTATO WEDGES

One of our favourite side dishes, sweet potatoes are easy to make with so much natural flavour. Usually we make them into Sweet Potato Mash, Roasted Sweet Potato, Garlic butter Smashed or Chicken Fajita Stuffed Sweet Potato . But wedges? Well, I’m not going to lie here. You may break out some epic dance moves after taking these out of the oven and seeing just how crispy they are! If you need a crazy good side dish, appetizer or snack, homemade sweet potato wedges are just what you’ve been looking for.

HOW TO MAKE SWEET POTATO WEDGES (OR FRIES)

Bake perfect crunchy sweet potato wedges every time with this recipe. All you need is:

SWEET POTATOES: Look for sweet potatoes that are roughly the same size and length with a smooth skin and straight lines/edges. Minimal curves make them easier to cut into wedges. For American readers, choose sweet potatoes labeled ‘yams’. OLIVE OIL: canola and coconut oil/s can also be used. SEASONINGS: our recipe uses paprika, garlic powder, onion powder, red chili powder, cayenne pepper and dried thyme. However, you can make them your own and use the seasonings you have on hand. SALT: I LOVE flaky sea salt on these! There’s something extra special about salty potatoes.

HOW TO CUT WEDGES

Slice PEELED OR UNPEELED (your choice) sweet potatoes in half, then halve each half again. Continue until you get all your wedges equal in size and thickness, about ¾-inch thick, ensuring your wedges cook evenly.

CRUNCHY WEDGES

The secret weapon to get them super crispy is soaking them in water first for over an hour. I know…sometimes you don’t want to soak anything for a whole hour and just get on with it, right? But, this step is well worth the crunch. Soaking them draws out excess starch from the sweet potatoes and guarantees the crispy edges you want without having to crank up your oven and risk burning them. Once they’ve soaked for an hour, thoroughly pat them dry with paper towels. Evenly coat in cornstarch to help absorb moisture while baking.

SEASONING

Seasoning them with dried herbs instead of fresh herbs helps prevent extra moisture being baked into them. DO NOT ADD SALT BEFORE BAKING! This is crucial to sweet potato wedges. Salt them after baking.

OVEN BAKE WEDGES (FRIES)

Bake them on greased, preheated baking sheets or trays that have been sitting in your hot oven. They start sizzling immediately! Space them out in a single layer, making sure they’re not touching to avoid steaming. Just look at the crispiness. Repeat after me: it’s worth it. Love at first bite.

AVOCADO AIOLI

While your sweet potato wedges are oven ‘frying,’ whip up your Avocado Aioli in a magic bullet blender or small food processor. 20 seconds later, the most incredible dip is ready for your dipping pleasure. Because Avocado and Sweet Potatoes make for a happy marriage. Season your new found crunchier wedges with sea salt and extra herbs…spray them with a little extra oil, and be proud of your new found wedges that taste deep fried but really aren’t. Get ready…they will disappear.