This side dish is super easy and packed with tons of flavor! And by using sweet potatoes, the health benefits of this dish are a huge bonus!
I’ve never been a fan of sweet potatoes in the past, but in attempts to eat healthier and better for me foods, I have them another try. I must say, I was impressed! I think the use of chili powder and garlic helped subdue the sweet flavor that has put me off in the past, and I’m not going to lie, the aioli was an awesome addition! The aioli may not be super healthy, but by just having a little to dip the wedges in, felt like a good compromise. Plus, dinner also had broccoli and super lean steaks, so I’d say overall it was a health win!
- 3 large sweet potatoes, cut into wedges with skin on (you can remove the skin if you want, but the health benefits are amazing!)
- 1 Tablespoon olive oil
- 1 teaspoon garlic powder
- 2 teaspoons chili powder
- 1/2 teaspoon salt
For the aioli:
- 3/4 cup mayonnaise made with olive oil
- 1 Tablespoon Sriracha
- 1/2 teaspoon concentrated lemon juice
- 2 teaspoons minced garlic
- Italian seasoning, for topping
- Preheat oven to 425°.
- Line a large baking sheet with tin foil and lay out wedges in a single layer.
- Drizzle oil over potatoes, and evenly sprinkle with seasonings. Stir to combine and make sure to leave in single layer.
- Bake wedges on bottom rack for ten minutes, flip, and bake for an additional 15-20 minutes, or until browned to your liking.
- Meanwhile, in small bowl, combine all ingredients for aioli, except Italian seasoning, and stir well. Refrigerate for length of wedges baking, and remove when ready to serve. Sprinkle with Italian seasoning for garnish.