Chili Roasted Sweet Potato Wedges With Avocado Greek Yogurt Aioli Recipes

SWEET POTATO WEDGES WITH AVOCADO GARLIC AIOLI

Steps:

• Place sweet potato wedges in a large bowl filled with cold water. Soak for at least 1 hour.
• Drain sweet potato wedges and use paper towels to absorb as much moisture as possible. In a large ziplock bag, add cornstarch and then wedges. Leaving air in the bag, seal and shake well so the wedges are evenly coated.
• Move oven racks to the top two levels available, and then preheat to 450 degrees F.
• Line two baking sheets with parchment paper and lightly coat with cooking spray. Place the wedges on the trays in a single layer with an inch or more apart. Drizzle on the olive oil and evenly sprinkle on the spices.
• Place the trays into the oven and allow wedges to bake for 20 minutes. Remove from oven and test for doneness with a fork. If wedges are still tender, allow them to bake for an additional 7-10 minutes or until slightly crisp. Once baking has finished, sprinkle on kosher salt.
• To make the Avocado Garlic Aioli, combine plain Greek yogurt, garlic and fresh lemon juice in a small food processor. Pulse for 20 seconds or until mixture is blended smooth. Taste and season with salt if desired.

CHILI ROASTED SWEET POTATO WEDGES WITH AVOCADO GREEK YOGURT AIOLI

Steps:

• Preheat the oven to 450F. Line 1-2 large baking sheets with heavy duty foil (shiny side up). Lightly coat with non-stick cooking spray. Set aside.
• Place potato wedges into a large bowl. Cover with cold water and let stand at room temperature for 1 hour.
• Meanwhile, in a small bowl, combine paprika, chili powder, and salt. Set aside.
• After 1 hour, drain the potatoes and lightly pat dry with paper towels.
• Add cornstarch into a large ziploc bag, and then add the potatoes. Seal the bag with some air in it. Shake vigorously until the fries are evenly coated.
• Arrange the wedges in a single layer on the baking sheet. Drizzle with canola oil and sprinkle generously with the spice mix. Season with fresh black pepper to taste. I sprinkled more of the spice mix on the potatoes after they were done roasting but is totally optional.
• Bake for 15-25 minutes, flipping half way, until fork tender. Baking time varies depending on the thickness of the potato wedges.
• Remove from the oven and cool in the baking sheet for about 7 minutes before removing to a serving platter. Serve with aioli.

CHILI-ROASTED SWEET POTATO WEDGES

Steps:

• Preheat oven to 425°F. Cut each sweet potato lengthwise into 8 wedges; halve long wedges crosswise.
• On a large parchment-lined rimmed baking sheet, toss sweet potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges in a single layer, cut sides down.
• Roast sweet potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.
• Nutrition Information
• (Per Serving)
• Calories: 191
• Fat: 3.6g
• Protein: 2.8g
• Carbohydrates: 37.8g
• Fiber: 5.4g