Chili Roasted Sweet Potato Wedges With Avocado Greek Yogurt Aioli Recipes

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 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.

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