Crispy Sweet Potato Dippers (Print Version)
# Ingredients:
→ Sweet Potato Wedges
01 -
2 large sweet potatoes, scrubbed and cut lengthwise into wedges
02 -
1-2 tablespoons corn starch or cornflour
03 -
2 tablespoons olive oil
→ Seasoning
04 -
2 teaspoons sweet paprika
05 -
2 teaspoons garlic powder
06 -
½ teaspoon onion powder
07 -
¼ teaspoon cayenne pepper
08 -
½ teaspoon red chili powder (optional)
09 -
2 teaspoons dried thyme
10 -
Sea salt to taste
→ Avocado Garlic Aioli
11 -
1 large ripe avocado
12 -
2 tablespoons whole egg mayonnaise
13 -
1 clove garlic, minced
14 -
2 teaspoons fresh squeezed lemon juice
15 -
Sea salt to taste
# Instructions:
01 -
Place sweet potato wedges in a large bowl and cover with cold water. Let them soak for at least 1 hour to remove excess starch.
02 -
Arrange oven racks to the upper level of your oven. Preheat to 450°F (230°C). Lightly grease 2 baking sheets with cooking spray or oil, then place them in the oven to preheat as well.
03 -
Drain the soaked wedges and pat them dry thoroughly with paper towels. Place cornstarch in a large zip-lock bag, add the wedges, seal with air inside, and shake vigorously to coat evenly.
04 -
Transfer coated wedges to a bowl, shaking off excess starch. Drizzle with olive oil and sprinkle with all the seasonings EXCEPT salt. Toss well to coat evenly.
05 -
Carefully remove the hot baking sheets from the oven and arrange wedges in a single layer with at least ½-inch gaps between them. Bake for 15-20 minutes until just tender when pierced with a fork.
06 -
Flip the wedges, maintaining space between them, and return to the oven for another 5-10 minutes until they're tender-crisp with golden edges.
07 -
Turn off the oven and leave the door slightly ajar with the wedges inside for about 5 minutes to help them dry out and become extra crispy.
08 -
While the wedges are crisping, blend the avocado, mayonnaise, minced garlic, and lemon juice in a small food processor or blender for about 20 seconds until smooth and creamy. Season with salt to taste.
09 -
Sprinkle the hot wedges with a generous amount of salt and serve immediately with the avocado garlic aioli on the side for dipping.
# Notes:
01 -
Don't skip the soaking step - it removes excess starch and helps achieve crispier wedges.
02 -
Make sure to leave enough space between wedges on the baking sheet to allow air circulation, which helps them crisp up properly.
03 -
The aioli can be made up to a day ahead and stored in the refrigerator with plastic wrap pressed directly onto the surface to prevent browning.