Roasted Sweet Potato Wedges with Garlic Aioli
Sweet Potato Wedges
Crisp-edged roasted sweet potato wedges served with a creamy garlic aioli for dipping.
Sweet potato wedges roast best when they have enough space on the pan and a light coating of oil. Cutting each potato into sturdy wedges gives you tender centers, browned edges, and enough surface area for the seasoning to cling.
A blend of smoked paprika, garlic powder, black pepper, and salt keeps the wedges savory without covering up their natural sweetness. Cornstarch is optional in many roasted vegetable recipes, but here a small spoonful helps the exterior dry and crisp in the oven.
The garlic aioli comes together while the wedges roast. Mayonnaise, fresh lemon juice, grated garlic, and a little Dijon make a dipping sauce that is bright, creamy, and strong enough to balance the caramelized potatoes.
Serve the wedges hot from the oven, with the aioli on the side so the crisp edges stay intact. They work as a snack, a casual appetizer, or a simple side for burgers, roast chicken, grilled fish, or a grain bowl.
Nutrition (per serving)
Directions
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1
Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
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2
Scrub the sweet potatoes, dry them well, and cut each one lengthwise into 8 even wedges.
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3
In a large bowl, toss the wedges with olive oil until lightly coated on all sides.
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4
Sprinkle in the cornstarch, smoked paprika, garlic powder, salt, and black pepper, then toss until the wedges are evenly dusted.
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5
Arrange the wedges cut side down on the baking sheet, leaving space between pieces so they roast instead of steam.
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6
Roast for 18 minutes, flip the wedges carefully, and roast for 10 to 12 minutes more, until browned at the edges and tender in the center.
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7
While the wedges roast, stir together the mayonnaise, lemon juice, Dijon mustard, and grated garlic in a small bowl.
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8
Taste the aioli and adjust with a small pinch of salt or more lemon juice if needed.
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9
Transfer the hot wedges to a platter, sprinkle with parsley, and serve immediately with the garlic aioli.
Ingredients
- Sweet Potatoes:2 large
- Olive Oil:2 tablespoons
- Cornstarch:1 tablespoon
- Smoked Paprika:1 teaspoon
- Garlic Powder:1/2 teaspoon
- Fine Sea Salt:3/4 teaspoon
- Black Pepper:1/4 teaspoon
- Mayonnaise:1/3 cup
- Fresh Lemon Juice:1 tablespoon
- Dijon Mustard:1 teaspoon
- Garlic Clove, finely grated:1 medium
- Chopped Parsley:1 tablespoon
Tips & Notes
- Dry the sweet potatoes well after scrubbing so the oil and seasoning cling instead of sliding off.
- Use two baking sheets if the wedges would otherwise touch; crowded wedges soften before they brown.
- For a milder aioli, let the grated garlic sit in the lemon juice for 5 minutes before stirring in the mayonnaise.
