Skip to main content

Sweet Potato Wedges with Garlic Avocado Aioli


 




I am enjoying finding sides, we seem to always do

the same sides a lot so finding new ones have been

fun for me since I will be trying them myself.

This recipe serves 8.


Ingredients; Sweet Potato Wedges:

2 large sweet potatoes, scrubbed and cut lengthwise into wedges


1-2T corn starch


2T evoo


Seasoning:

2tsp paprika

2tsp garlic powder

1/2tsp onion powder

1/4tsp cayenne pepper

1/2tsp red chili powder (optional)

2tsp dried thyme

sea salt to taste (after baking)


Avocado Garlic Aioli:

1 large avocado

2T mayo

1 minced clove of garlic

2tsp fresh squeezed lemon juice

sea salt to taste


Instructions; Sweet potato wedges....

Arrange oven racks to the upper level of your oven.

Place sweet potatoes in a large bowl and cover with cold water.

Allowing them to soak for 1 hour.


When ready to bake, preheat the oven to 450 degrees.

Lightly grease 2 baking sheets with cooking spray.

Place baking sheets into the oven to preheat.


Drain wedges and pat dry with paper towels to get as much

moisture off as you can.


Spoon corn starch into a large zip lock bag, add the wedges;

seal the bag with air in it and shake to evenly coat.


Using tongs, transfer coated wedges into a large bowl, shaking

off the excess starch. Drizzle wedges with oil and seasonings,

do not add the salt. Toss well to coat.


Carefully remove pre heated oven trays from the oven and

arrange wedges in a single layer with plenty of space between them.


Bake for 15-20 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. Return to the

oven and bake for 5-10 more minutes until crisp.


Turn the oven off and leave the door ajar allowing the

wedges to dry out slightly and crisp up in the oven for

about 5 minutes extra.


How to make the Aioli:

Combine avocado, mayo, garlic and lemon juice in a magic bullet,

or blender. Blend for 20 seconds or until smooth and creamy.

Scrape the sides with a spoon and blend for another 10 seconds.


Now you can season your potatoes and dip

with salt if desired.

Labels:

Comments

Post a Comment

Popular posts from this blog

DIY Candy Corn Sugar Scrub

  Okay, okay last day of fall sugar scrubs for now. This recipe makes about 1 1/2c What you need: 1 1/2c sugar 1/2c coconut oil 1tsp vanilla extract 4 drops vitamin e oil orange food gel yellow food gel small mason jars Create: Add the sugar, vanilla, vitamin e and coconut oil in a bowl and mix with a mixer. Divide the mixture evenly into 3 small bowls. Set aside one bowl (this will be for the white section of the candy corn). To the second bowl, add a third of the sugar and a small amount of orange food gel with a toothpick. Add more color if needed. Set aside. Add a small add a third of the sugar amount of yellow food gel to the third bowl and stir well, add more color if needed. Set aside. The other bowl should have your white sugar in it. Grab your mason jar and place the yellow mixture first, then the orange and then the white.
Post a Comment
Read more

Apple Ginger Fizz for Fall

  The kids deserve a special drink for the fall besides apple cider. This is a great fall mocktail with a beautiful flavor combination. Not just for the kiddos. This makes 1 drink What  you'll need: 3 oz still apple cider 1 oz freshly squeezed lime juice 6 mint leaves 1 teaspoon apple cider vinegar Pinch powdered cinnamon 3 oz ginger ale Create: Place apple cider, lime juice, cinnamon, apple cider vinegar and a few ice cubes into a cocktail shaker. If you don't have a shaker, anything with a tight lid will work, such as a mason jar or drink bottle. Clap the mint together in your hands to release the scent, and add to the shaker. Shake for about 20-30 seconds until ingredients are combined. Pour into an ice filled glass and top with ginger ale. Stir gently, garnish with mint, dried citrus or a cinnamon stick, and serve.
Post a Comment
Read more

Gordon Ramsay Lamb Ragu

So I am actually making this tonight for dinner and I am pretty excited because I love lamb and I am really getting to know a lot of his recipes. I enjoy watching his shows as well.  What you'll need: For the lamb 2 lb ground lamb 2/3c chopped or shredded carrots 1/4c roughly chopped celery 1/2c roughly chopped onion 1T grated or chopped garlic 1 can of chopped tomatoes 1/3c tomato puree pinch of dried oregano 1c red wine What you'll need: For the pasta 14 oz pasta your choice 2 tsp fresh basil 1/8c parmesan evoo sea salt and brown sugar to taste fresh ground pepper Create: For the ragu sauce: Blend the garlic, onions, carrots, celery and olive oil until smooth  Heat a sauce pan until it is hot, add the mince (no oil) and stir until it's brown  Add the vegetable puree to the mince and cook out for 10 minutes on a low heat  Add the tomatoes, tomato purée, stock cubes and red wine  Simmer for 2- hours stirring every 10-15 minutes until it has reduced to a thick ri...
Post a Comment
Read more