Ingredients
2largesweet potatoes,scrubbed and cut lengthwise into wedges
1tbspcorn starch
2tbspolive oil
2tspsweet paprika
2tspgarlic powder
½tsponion powder
¼tspcayenne pepper
½tspred chilli powder,optional
2tspthyme,dried
sea salt,to taste, after baking
1largeavocado
2tbspmayonnaise,whole egg
1garlic clove,minced
2tsplemon juice,fresh squeezed
sea salt,to taste
Preparation
Arrange oven racks to the upper level of your oven.
Place sweet potatoes in a large bowl and cover with cold water. Allow them to soak for just over 1 hour.
When ready to bake, preheat the oven to 450 degrees F.
Lightly grease 2 baking sheets with nonstick cooking oil spray or brush with oil. Place baking sheets into the oven to preheat.
Drain wedges and pat dry with paper towels as much as you can to get as much moisture out as possible.
Spoon corn starch into a large zip-lock bag. Add the wedges; seal the bag with air in it and shake vigorously to evenly coat.
Using tongs, transfer coated wedges into a large bowl, shaking off the excess starch. Drizzle wedges with the oil and seasonings. Toss well to evenly coat.
Carefully remove the preheated oven trays from the oven and arrange wedges in a single layer with plenty of space between them.
Bake for 15 to 20 minutes. Remove trays from the oven and test wedges with a fork.
If they are just tender; flip them into a single layer again with plenty of space between them. Return wedges to the oven and bake for a further 5 to 10 minutes, until tender-crisp.
Turn oven heat off oven and leave oven door ajar allowing the wedges to dry out slightly and crisp up in the oven for about 5 minutes extra before serving. Prepare your Aioli dip.
Combine the avocado, mayonnaise, garlic, and lemon juice in a magic bullet small cup or a small food processor. Blend for 20 seconds or until smooth and creamy.
Season with salt to your taste. Sprinkle wedges with a generous amount of salt and serve with Aioli.
