Roasted Sweet Potato Wedges with Garlic Aioli
Crispy on the outside and tender inside, these roasted sweet potato wedges are served with a creamy egg-free, dairy-free garlic aioli. The perfect savory side dish or snack that's allergy-friendly and full of flavor.
Ingredients
- For the wedges: 2 large (or 4-5 smaller) sweet potatoes, cut into thick wedges
- 2 Tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the garlic aioli: 3 Tbsp aquafaba (liquid from canned chickpeas)
- 1/2 tsp Dijon mustard (optional, helps emulsify)
- 1/2 tsp salt (or to taste)
- 1 clove garlic, minced or roasted
- 1/2 cup neutral oil (sunflower, canola, or light olive oil)
- 1 tsp lemon juice (adjust to taste)
Instructions
- 1Roast the wedges
Preheat the oven to 425F (220C). Line a baking sheet with parchment paper. Cut sweet potatoes into thick wedges, toss with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Arrange in a single layer on the baking sheet. Place 1 clove of garlic on the side to roast.
- 2Make the garlic aioli
Pour 3 Tbsp aquafaba into a tall, narrow container. Whisk lightly with a fork for 1 minute to aerate slightly. Stir in Dijon mustard (if using), salt, and garlic.
- 3Emulsify the aioli
Place an immersion blender at the bottom of the container. Slowly drizzle in the oil while keeping the blender at the bottom. Once it starts thickening, slowly lift the blender to incorporate the rest of the oil. Stir in lemon juice and adjust seasoning.
- 4Chill and serve
Let the aioli sit in the fridge for 15-30 minutes before serving. Arrange wedges on a platter, drizzle with aioli or serve alongside for dipping.
