TWICE-BAKED SWEET POTATO WEDGES 🍠🍟🍁

TWICE BAKED SWEET POTATO WEDGES

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TWICE BAKED SWEET POTATO WEDGES 〰️

Growing up, my family would eat at a restaurant that made the best sweet potato fries with a maple aioli 🍟 That restaurant has long since closed, so this is my love letter to that restaurant and those fries 🫡

Ingredients:

Sweet Potato Fries -
2 sweet potatoes
Avocado Oil
1 tbsp. Garlic Powder
1 tbsp. Onion Powder
1/2 tbsp. Smoked Paprika
1 tsp. Thyme
1 tsp. Red Pepper Flakes
Salt and Pepper

Maple Aioli -
1 egg
1 cup of avocado oil
1 tablespoons of maple syrup (or more if desired)
Salt to taste
1-2 tsp. Dijon
Juice from 1 lemon

Recipe:
1. Preheat oven to 425F, and bring a large pot of salted water to a boil.

2. Cut the sweet potatoes into wedges.

3. Once the water is boiling, add the sweet potato wedges into the boiling water. Let them boil for 7 minutes.

4. Once 7 minutes is up, remove the sweet potatoes from the water and set aside to cool.

5. Once the sweet potatoes have completely cooled, add them to a baking pan with avocado oil spread along the bottom of it. Drizzle a little oil on top of the potatoes as well. Note: Make sure the potato wedges have some space between them, if they don’t, they will steam and won’t get crispy!

6. Bake the potato wedges in the oven for 20 minutes. After, remove from oven, flip the wedges over, and bake for another 20 minutes or until they are the desired crisp!

7. While the potatoes bake, make the spice mix by blending all of the listed spices together.

8. Remove the wedges from the oven and transfer them into a large bowl where you can toss them with the spice mixture.

9. To make the aioli, combine the egg, Dijon, salt, maple syrup, and lemon juice in a tall container that you can fit an immersion blender in.

10. Slowly add the avocado oil into the container while blending to emulsify the mixture and make the aioli.

11. Serve the wedges with the aioli and enjoy.