Chili Roasted Sweet Potato Wedges With Avocado Greek Yogurt Aioli Recipes

CHILI-ROASTED SWEET POTATO WEDGES

Steps:

• Preheat oven to 425 degrees. Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.
• On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down.
• Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.

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 POTATOES

Steps:

• Toss 1 1/2 pounds sweet potatoes(cut into 1-inch pieces) with 2 tablespoons olive oil, 1 teaspoon each chili powder and kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 450 degrees F, stirring halfway through, until crisp, 35 to 45 minutes. Puree 1/4 cup warm water, 1 minced garlic clove, the juice of 1 lime, 2/3 cup cilantro, 3 tablespoons sunflower seed butter and 1/4 teaspoon kosher salt in a blender. Serve with the potatoes.

ROASTED SWEET POTATO WEDGES

Steps:

• Position a rack in the upper third of the oven, and preheat to 450 degrees F (230 degrees C).
• Mix together olive oil, garlic, and rosemary in a small bowl.
• Cut sweet potato lengthwise into 1 1/2-inch thick wedges; place in a large bowl. Season with salt and pepper and drizzle with oil mixture; toss gently to coat. Arrange wedges on a large baking sheet in a single layer so they are not touching.
• Bake in the preheated oven, turning once, until potatoes are softened and lightly browned, about 20 minutes. Carefully remove from the baking sheet.

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-SPICED SWEET POTATO WEDGES

Steps:

• Cut each sweet potato lengthwise into eight wedges. In a large bowl, combine sweet potatoes and the remaining ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 20-25 minutes or until tender, turning once.