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You are here: Home / Appetizers / Game Day / Crispy Sweet Potato Wedges with Garlic Avocado Aioli

By Karina 25 Comments Filed Under: Appetizers

Crispy Sweet Potato Wedges with Garlic Avocado Aioli

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Sweet Potato Wedges with Garlic Avocado Aioli are CRISPY on the outside, soft and caramelized inside and coated with sweet and spicy flavours. The perfect side dish or snack!

It’s been a long mission to make super crispy sweet potato wedges with the perfect crunch. With a few simple steps, it is possible. These wedges are everything! Especially when served with a deliciously creamy Avocado Garlic Aioli. Move over Potato Wedges — these are insane!

CRISPY SWEET POTATO WEDGES

One of our favourite side dishes, sweet potatoes are easy to make with so much natural flavour. Usually you have them mashed, roasted, smashed or stuffed. But wedges? Well, I’m not going to lie here. You may break out some epic dance moves after taking these out of the oven and seeing just how crispy they are!

If you need a crazy good side dish, appetizer or snack, homemade sweet potato wedges are just what you’ve been looking for.

HOW TO MAKE SWEET POTATO WEDGES (OR FRIES)

Bake perfect crunchy sweet potato wedges every time with this recipe. All you need is:

  • SWEET POTATOES: Look for sweet potatoes that are roughly the same size and length with a smooth skin and straight lines/edges. Minimal curves make them easier to cut into wedges. For American readers, choose sweet potatoes labeled ‘yams’.
  • OLIVE OIL: canola and coconut oil/s can also be used.
  • SEASONINGS: our recipe uses paprika, garlic powder, onion powder, red chili powder, cayenne pepper and dried thyme. However, you can make them your own and use the seasonings you have on hand.
  • SALT: I LOVE flaky sea salt on these! There’s something extra special about salty potatoes.

Crispy Sweet Potato Wedges with Garlic Avocado Aioli | https://cafedelites.com

HOW TO CUT WEDGES

Slice PEELED OR UNPEELED (your choice) sweet potatoes in half, then halve each half again. Continue until you get all your wedges equal in size and thickness, about 3/4-inch thick, ensuring your wedges cook evenly.

CRUNCHY WEDGES

The secret weapon to get them super crispy is soaking them in water first for over an hour. I know…sometimes you don’t want to soak anything for a whole hour and just get on with it, right? But, this step is well worth the crunch. Soaking them draws out excess starch from the sweet potatoes and guarantees the crispy edges you want without having to crank up your oven and risk burning them.

Once they’ve soaked for an hour, thoroughly pat them dry with paper towels. Evenly coat in cornstarch to help absorb moisture while baking.

SEASONING

Seasoning them with dried herbs instead of fresh herbs helps prevent extra moisture being baked into them. DO NOT ADD SALT BEFORE BAKING! This is crucial to sweet potato wedges. Salt them after baking.

OVEN BAKE WEDGES (FRIES)

Bake them on greased, preheated baking sheets or trays that have been sitting in your hot oven. They start sizzling immediately! Space them out in a single layer, making sure they’re not touching to avoid steaming.

Just look at the crispiness. Repeat after me: it’s worth it. Love at first bite.

AVOCADO AIOLI

While your sweet potato wedges are oven ‘frying,’ whip up your Avocado Aioli in a magic bullet blender or small food processor. 20 seconds later, the most incredible dip is ready for your dipping pleasure. Because Avocado and Sweet Potatoes make for a happy marriage.

Season your new found crunchier wedges with sea salt and extra herbs…spray them with a little extra oil, and be proud of your new found wedges that taste deep fried but really aren’t. Get ready…they will disappear.

MORE SWEET POTATO RECIPES

Cheesy Garlic Sweet Potatoes
Sweet Potato Casserole
Bacon Bolognese Sweet Potatoes

FIRST PUBLISHED JUNE, 2015.

Crispy Sweet Potato Wedges with Garlic Avocado Aioli

Crispy Sweet Potato Wedges with Garlic Avocado Aioli are crunchy on the outside and buttery soft inside. The perfect side dish or snack! 
PRINT SAVE go to your favorites
Prep: 30 mins
Cook: 30 mins
SOAK: 1 hr
Total: 2 hrs
Serves: 8 serves

Ingredients

SWEET POTATO WEDGES:

  • 2 large sweet potatoes, scrubbed and cut lengthwise into wedges
  • 1-2 tablespoons corn starch, (cornflour)
  • 2 tablespoon olive oil

SEASONING:

  • 2 teaspoons sweet paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon Cayenne pepper
  • 1/2 teaspoon red chilli powder, (OPTIONAL)
  • 2 teaspoons dried thyme
  • Sea salt, to taste (after baking)

AVOCADO GARLIC AIOLI:

  • 1 large avocado
  • 2 tablespoons whole egg mayonnaise
  • 1 clove garlic, minced
  • 2 teaspoons 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. Allow them to soak for just over 1 hour.
  • When ready to bake, preheat oven to 450°F (230°C). Lighlty grease 2 baking sheets with nonstick cooking oil spray or brushed with oil. Place baking sheets into the oven to preheat.
  • Drain wedges and pat dry with paper towels as much as you can to get as much moisture out as possible.
  • Spoon corn starch into a large zip-lock (or plastic) bag. Add the wedges; seal the bag with air in it and shake vigorously to evenly coat.
  • Using tongs, transfer coated wedges into a large bowl, shaking off the excess starch. Drizzle wedges with the oil and seasonings (DO NOT ADD SALT). Toss well to evenly coat.
  • Carefully remove pre-heated oven trays from the oven and arrange wedges in a single layer with plenty of space between them (at least 1/2-inch or 1cm gaps).
  • 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 between them. Return wedges to the oven and bake for a further 5-10 minutes, until tender-crisp.
  • Turn oven heat off oven and leave oven door ajar allowing the wedges to dry out slightly and crisp up in the oven for about 5 minutes extra before serving. Prepare your Aioli dip.

AVOCADO AIOLI:

  • Combine the avocado, mayonnaise, garlic and lemon juice in a magic bullet small cup or a small food processor. Blend for 20 seconds or until smooth and creamy. (Scrape the sides with a spoon and blend for a further 10 seconds if needed). Season with salt to your taste.
    Sprinkle wedges with a generous amount of salt and serve with Aioli.

Nutrition

Calories: 142kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Fiber: 5g | Sugar: 4g
The Secret To Crispy Sweet Potato Wedges with Garlic Avocado Aioli | https://cafedelites.com The Secret To Crispy Sweet Potato Wedges with Garlic Avocado Aioli | https://cafedelites.com” />
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Reader Interactions

Comments

  1. Luz Munera says

    May 16, 2020 at 10:23 am

    So made this today but they where not crispy. I followed directions to the tee. Family liked it but just not crispy.

    Reply
  2. Cambridge has bunnies! says

    April 01, 2018 at 8:57 am

    5 stars
    I’ve never made sweet potato fries before, but your post was so compelling that I had to try. Delicious! I followed your instructions exactly, only didn’t make any sauce or use the spices (got lazy and just sprinkled with sea salt and Seasoned Salt) – but they’re lovely – not too mushy! Not quite crisp but I didn’t heat my pans ahead of time, and I used three potatoes, so that may have affected things – pinterest comments about too much corn starch told me to really shake them off for only a barely visible dusting, and that was great.

    Thanks for the post!

    Reply
  3. Katie says

    March 14, 2018 at 7:54 am

    This might be a dumb question, but should we bake them on the top rack or is that just for heating purposes? I will only be using one tray.

    Reply
    • Karina says

      March 14, 2018 at 9:49 am

      That is a preference for you. I like to put them on the top shelf at times if my wedges are thick. It helps add a little crispness too. Hope that helps answers your question. Thanks so much for following along with me! I am glad you are trying these potatoes!

      Reply
  4. Sarah says

    May 20, 2017 at 2:15 pm

    You can’t imagine how long I’ve spent looking for methods to crisp sweet potatoes for oven fries. Some chefs even swear it can’t be done. Apparently it can! Dying to try it 🙂

    Reply
  5. SueAnn Deeble says

    February 15, 2017 at 4:12 am

    5 stars
    I JUST LOVE your recipes!! and your website, I cool from it sooo often! everything i have tried has been so yummy!
    cant wait to make these for my valentine tonight,
    ( i was looking for a great sweet potato something to go with a barb-b-q rib eye and ceasar salad and this is perfect!!!
    a soaking I will go!! cant wait for my crisy fries!
    Happy valentines day, (Im a bit behind you over here in Canada) (where we also call it corn starch but I knew what you meant)
    SO happy you beat your cancer, thankyou for sharing your lovely recipes with us.

    Reply
    • Karina says

      February 15, 2017 at 8:50 am

      Thank you SueAnn! Have a Happy Valentine’s Day!

      Reply
  6. Margarida says

    January 27, 2017 at 12:47 pm

    Do you think I couldn’t use Olive oil instead? Thanks.

    Reply
  7. Georgia says

    October 04, 2016 at 4:56 pm

    Hello! This is amazing. I have an eternal struggle to crisp these bad boys – Excited to try it. What’s the longest you’ve let them soak?
    Pondering if I could prep before work and then cook when I’m home (some 10 hours later…) or give the prep/freeze method a try like someone else suggested.

    Reply
    • Karina says

      October 05, 2016 at 10:25 am

      Hi Georgia! I’m excited you’re trying them! I’ve let them soak for an hour (longest) only because I’m impatient:) If you try freezing them before baking, please let me know how they turn out!

      Reply
  8. Becky says

    August 04, 2016 at 6:05 am

    Hi, do you leave the skins on the potatoes?

    Reply
    • Karina says

      August 04, 2016 at 7:05 am

      Yes

      Reply
  9. Julia says

    July 10, 2016 at 7:00 pm

    Hey Karina!
    I just wanted to share my gratitude for your recipe! After using it to make enough for 8 people (I made a Sriracha aioli instead ?) I find myself coming back to your recipe to make them at home for just my fiancé and I. I always put my own spin on recipes but yours gave me such an awesome jumping off point. Thank you!

    Reply
  10. Jordan says

    May 20, 2016 at 8:58 am

    5 stars
    Great recipe! Is it possible to make these one day ahead and freeze/refrigerate to cut down on prep time before you want to serve them?

    Reply
    • Karina says

      May 22, 2016 at 9:41 am

      Hi Jordan. You can try! I haven’t frozen them prior to baking but you can definitely try.

      Reply
  11. Olivia says

    March 10, 2016 at 11:58 pm

    Would this recipe work the same with normal (not sweet) potatoes?

    Reply
    • Karina says

      March 12, 2016 at 3:28 pm

      Hi Olivia! Yes! There’s no need for the cornflour/cornstarch coating, but the seasoning, etc will still work the same. 🙂

      Reply
  12. Kk says

    March 02, 2016 at 10:01 am

    Spices burned up causing excessive smoke the entire time they were cooking in the oven. Even when I moved the trays to different shelves. Anyone else have this problem?

    Reply
    • Karina says

      March 03, 2016 at 9:59 am

      Hi KK, this is so strange I’ve never heard of this happening before? Was the heat too high in your oven?

      Reply
  13. Kieran Osgood says

    November 08, 2015 at 12:56 pm

    I have liquid glucose, the UK equivalent to corn starch I believe but it’s obviously not a flour, any alternative you could suggest?

    Reply
    • Karina says

      November 09, 2015 at 3:55 pm

      Hi Kieran, I believe cornflour is the equivalent to corn starch in the UK 🙂

      Reply
  14. Nora says

    September 17, 2015 at 7:19 am

    Hello my dear:) i’m from switzerland. What else could I use instead of corn flour. I’ve never seen corn flour in our markets. Good karma Nora

    Reply
    • Karina says

      September 21, 2015 at 10:55 am

      Hi Nora, do you have corn starch over there?

      Reply
  15. Samantha says

    August 28, 2015 at 5:47 am

    I just cooked these tonight and the recipe worked really all! Old habits die hard and I completely forgot and salted the wedges before cooking them (mixed it in the flour) but they still crisped up lovely. I’m used to the ole baked sweet potato so was met with comments oh “wow why are these crispy!” Tonight. I served with regular aioli as my avocados weren’t ripe yet … When they are ripe I’ll just cook these again! Thanks for the recipe!

    Reply
    • Karina says

      September 05, 2015 at 4:48 pm

      Samantha that’s awesome! I’m so happy you tried them! And that they crisped for you! Really really cool. It’s always good when everyone else approves. The aioli is incredible too. I can’t wait to hear back if you try it with the wedges!

      Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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