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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

CRISPY SWEET POTATO WEDGES with GARLIC AVOCADO AIOLI Recipe

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This recipe for CRISPY SWEET POTATO WEDGES with GARLIC AVOCADO AIOLI, by , is from CHILBERG FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
DEBBIE CHILBERG CAFE DELITES

Category:
Category:

Ingredients:  
Ingredients:  
1 LARGE SWEET POTATO, SCRUBBED AND CUT LENGTHWISE INTO WEDGES.
0.5-1 TABLESPOONS CORN STARCH.
1 TABLESPOON OLIVE OIL

SEASONING:
1 TEASPOON SWEET PAPRIKA
1 TEASPOON GARLIC POWDER
0.25 TEASPOON ONION POWDER
0.13 TEASPOON CAYENNE PEPPER
0.25 TEASPOON RED CHILLI POWDER
1 TEASPOON DRIED THYME
SEA SALT TO TASTE

AVOCADO GARLIC AIOLI:
0.5 LARGE AVOCADO
1 TABLESPOON WHOLE EGG MAYONNAISE
0.5 CLOVE GARLIC, MINCED
1 TEASPOON FRESH SQUEEZED LEMON JUICE
SEA SALT TO TASTE

Directions:
Directions:
SWEET POTATO WEDGES:
1. ARRANGE OVEN RACKS TO THE UPPER LEVEL OF YOUR OVEN
2. PLACE SWEET POTATOES IN A LARGE BOWL AND COVER WITH COLD WATER. ALL OW THEM TO SOAK FOR JUST OVER 1 HOUR.
3. WHEN READY TO BAKE, PREHEAT OVEN TO 450 DEGREES. LIGHTLY GREASE 2 BAKING SHEETS WITH NON-STICK COOKING OIL SPRAY, OR BRUSHED WITH OIL. PLACE BAKING SHEET INTO THE OVEN TO PREHEAT.
4. DRAIN WEDGES AND PAT DRY WITH PAPER TOWELS AS MUCH AS YOU CAN TO GET AS MUCH MOISTURE OUT AS POSSIBLE.
5. SPOON CORN STARCH INTO A LARGE ZIP LOCK BAG. ADD THE WEDGES AND SEAL THE BAG WITH AIR IN IT, AND SHAKE VIGOROUSLY TO EVENLY COAT.
6. USING TONGS, TRANSFER COATED WEDGES INTO A LARGE BOWL, SHAKING OFF THE EXCESS STARCH. DRIZZLE WEDGES WITH OIL AND SEASONING. DO NOT ADD SALT. TOSS WELL TO EVENLY COAT.
7. CAREFULLY REMOVE PREHEATED OVEN TRAYS FROM THE OVEN AND ARRANGE WEDGES IN A SINGLE LAYER WITH PLENTY OF SPACE BETWEEN THEM. WITH SPACE IN BETWEEN. RETURN WEDGES TO T
8. 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 SPACE IN BETWEEN EACH WEDGE. RETURN WEDGES TO THE OVEN AND BAKE FOR A FURTHER 5-10 MINUTES, UNTIL TENDER CRISP.
9. TURN OVEN HEAT OFF OVEN AND LEAVE OVEN DOOR AJAR ALLOWING WEDGES TO DRY OUT AND CRISP UP IN THE OVEN BEFORE SERVING. PREPARE YOUR AIOLI DIP.

AVOCADO AIOLI:
COMBINE THE AVOCADO, MAYONNAISE, GARLIC AND LEMON JUICE IN A MAGIC BULLET SMALL CUP OR SMALL FOOD PROCESSOR. BLEND FOR 20 SECONDS OR UNTIL SMOOTH AND CREAMY. SEASON WITH SALT.
SPRINKLE WEDGES WITH A GENEROUS AMOUNT OF SALT AND SERVE WITH AIOLI.

 

 

 

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