Sweet Potato Dippers (Print Version)
# Ingredients:
→ Sweet Potato Wedges
01 -
2 large sweet potatoes, washed and sliced into long wedges
02 -
2 tablespoons olive oil
03 -
1-2 tablespoons cornstarch or cornflour
→ Seasoning
04 -
Sea salt to taste
05 -
2 teaspoons dried thyme
06 -
2 teaspoons garlic powder
07 -
2 teaspoons sweet paprika
08 -
½ teaspoon onion powder
09 -
¼ teaspoon cayenne pepper
10 -
½ teaspoon optional red chili powder
→ Avocado Garlic Aioli
11 -
1 ripe large avocado
12 -
2 tablespoons mayonnaise (whole egg)
13 -
2 teaspoons fresh lemon juice
14 -
1 minced garlic clove
15 -
Pinch of sea salt, or as needed
# Instructions:
01 -
Fill a large bowl with cold water and submerge the wedges in it. Soak for at least one hour to remove extra starch.
02 -
Move oven racks to the top area of the oven. Heat to 450°F (230°C). Lightly coat 2 baking trays with oil or cooking spray, and let them warm up in the oven as well.
03 -
Drain the soaking water and pat the wedges totally dry using paper towels. Place cornstarch into a large zip-top bag, add the wedges, seal it with trapped air, and shake well to coat them.
04 -
Shake off extra cornstarch then move the wedges to a bowl. Add olive oil and sprinkle with the seasonings, but save the salt for after they're baked. Toss until they're well covered.
05 -
Take the preheated trays out of the oven and arrange the wedges on them in one layer with space between. Bake 15-20 minutes. They should soften enough to poke with a fork.
06 -
Turn over each wedge and keep gaps between. Put them back in the oven for 5-10 more minutes until golden and slightly crispy.
07 -
Turn the oven off, but leave the wedges inside with the door partly open for another 5 minutes. This helps make them crunchier.
08 -
While the wedges finish, combine avocado, mayo, garlic, and lemon juice in a blender or mini processor. Blend for around 20 seconds till it's smooth. Add salt to your taste.
09 -
Sprinkle the hot wedges generously with salt and serve right away with the avocado aioli for dipping.
# Notes:
01 -
Letting the potatoes soak in water gets rid of excess starch, so they crisp up better when baked.
02 -
Don’t forget to leave a little room between each wedge on the tray; this ensures proper airflow and makes them crispy.
03 -
Make your aioli ahead of time if needed—store it with plastic pressed onto the top in the fridge to keep it from browning.