Baked sweet potato wedges and garlic aioli have been the love of my life this past week. Actually the second love of my life, as my son and the love of his life, have just had their first baby girl. She is the sweetest thing, and now I am a Grandma!
Life has changed a lot lately. In the last few months my beautiful daughter has turned 18, graduated and moved across the country to pursue her dreams. Be still my aching heart, and empty home. Although I’m excited for her, I’m sad to see her go. It’s so very bittersweet.
So what’s a mom to do? Well, I will be video calling, texting much, loving on the newest addition to our family as much as possible, and indulging in baked sweet potato wedges. I certainly don’t mind drowning my emotions, of sorrow and happiness, with a garlic aioli either. I find it to be quite satisfying!
This baked sweet potato wedge recipe has been long overdue. So let’s get on with the good stuff and indulge in some wholesome goodness!
It all starts with 5 -6 small sweet potatoes, or 2 – 3 larger ones. Organic is preferable, but any will do as they are all delicious!
Once sweet potatoes are prepped and cut, place on a rimmed baking sheet, drizzle with oil, and toss to coat. Arrange them in a single layer, sprinkle with spices/herbs of choice and they’re ready for baking.
Place in preheated oven and bake for 25 – 30 minutes, sweet potatoes will be fork tender when done. You may get caramelization, and you may not. If you prefer to have a little more browning, either cook for another 5 – 10 minutes, or place the sweet potatoes under the broiler for a few minutes (just be sure to watch them so they don’t burn). I must say, either with or without caramelization, they are delicious!
Once cooled a bit, serve with garlic aioli and a sprinkle of chopped parsley. It is a heavenly combination!
BAKED SWEET POTATO WEDGES + GARLIC AIOLI
Healthy baked sweet potato wedges make for a delicious snack or side. Pairs perfectly with aioli!
- 5 – 6 small or 2 – 3 large sweet potatoes
- 1 – 2 tablespoons olive oil
- 1/2 teaspoon mineral salt, or to taste
- 1 teaspoon chipotle powder or thyme, optional (onion or garlic powder would be great too)
- Garlic Aioli
- chopped parsley
Preheat oven to 425 degrees.
Wash and pat dry the sweet potatoes. Remove any unsightly spots. Cut potatoes lengthwise into quarters, and cut those as needed, preferably no larger than 1 inch thick. Place on baking sheet, drizzle with oil and give a good toss. Arrange potatoes in a single layer, sprinkle with salt and optional spice/herb of choice (I used a light dusting of chipotle powder). Place baking sheet in the oven, on the middle rack, and bake for 25 – 30 minutes, turning once or twice.
Remove from oven, let cook a few minutes and serve with a sprinkle of chopped parsley and garlic aioli. For variation try this Sriracha Cream Sauce (Aioli), it’s delicious!
These are best straight from the oven, but cooled isn’t so bad either. If you have leftovers, they’ll still be good the next day.
Store leftovers, in an airtight container, in the refrigerator for up to 5 days.
The skin is highly nutritious, but feel free to peel your potatoes before cutting if you prefer.
Baking time is approximate, depending how thick you cut your sweet potato wedges. For best results, try to cut the wedges uniformly, this will help them to cook more evenly.
For more caramelization, once sweet potatoes are done, place under the broiler for a few minutes. Just be sure to watch them so they don’t burn.
Spices are kept to a minimum here, just adding enough for light flavor. The aioli will add plenty of extra flavor!