Sweet Potato Wedges with Sriracha Aioli
Sweet Potato Wedges with Sriracha Aioli
Ingredients
For the Sweet Potato Wedges
- 2 pounds sweet potatoes, peeled and cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sriracha Aioli
- 1/2 cup mayonnaise
- 1 1/2 tablespoons Sriracha, or to taste
- 1 tablespoon lime juice, freshly squeezed
- 1 garlic, clove, minced
- 1 teaspoon honey, optional, for balance
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the peeled and cut sweet potato wedges with the olive oil, cornstarch, paprika, garlic powder, salt, and black pepper. Toss thoroughly until all the wedges are evenly coated with the seasoning mixture.
⏱️ 5 min
- 3
Arrange the seasoned sweet potato wedges in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for even crisping; use two baking sheets if necessary.
⏱️ 2 min
- 4
Bake for 20-25 minutes, flipping the wedges halfway through the cooking time, until they are tender on the inside and slightly crispy and caramelized on the outside.
⏱️ 25 min•🌡️ 400
- 5
While the sweet potatoes are baking, prepare the Sriracha aioli. In a small bowl, whisk together the mayonnaise, Sriracha, fresh lime juice, minced garlic, and honey (if using) until the mixture is smooth and well combined. Taste and add the 1/8 teaspoon of salt, adjusting Sriracha or lime juice as desired.
⏱️ 5 min
- 6
Once baked to perfection, remove the sweet potato wedges from the oven.
⏱️ 1 min
- 7
Serve the warm, crispy sweet potato wedges immediately with the creamy Sriracha aioli for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Wedges with Sriracha Aioli
Ingredients
For the Sweet Potato Wedges
- 2 pounds sweet potatoes, peeled and cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sriracha Aioli
- 1/2 cup mayonnaise
- 1 1/2 tablespoons Sriracha, or to taste
- 1 tablespoon lime juice, freshly squeezed
- 1 garlic, clove, minced
- 1 teaspoon honey, optional, for balance
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the peeled and cut sweet potato wedges with the olive oil, cornstarch, paprika, garlic powder, salt, and black pepper. Toss thoroughly until all the wedges are evenly coated with the seasoning mixture.
⏱️ 5 min - 3
Arrange the seasoned sweet potato wedges in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for even crisping; use two baking sheets if necessary.
⏱️ 2 min - 4
Bake for 20-25 minutes, flipping the wedges halfway through the cooking time, until they are tender on the inside and slightly crispy and caramelized on the outside.
⏱️ 25 min•🌡️ 400 - 5
While the sweet potatoes are baking, prepare the Sriracha aioli. In a small bowl, whisk together the mayonnaise, Sriracha, fresh lime juice, minced garlic, and honey (if using) until the mixture is smooth and well combined. Taste and add the 1/8 teaspoon of salt, adjusting Sriracha or lime juice as desired.
⏱️ 5 min - 6
Once baked to perfection, remove the sweet potato wedges from the oven.
⏱️ 1 min - 7
Serve the warm, crispy sweet potato wedges immediately with the creamy Sriracha aioli for dipping.
⏱️ 2 min