2 large sweet potatoes, scrubbed and cut lengthwise into wedges
1-2 tablespoons corn starch
1-2 tablespoons coconut oil
2 teaspoons sweet paprika
2 teaspoons garlic powder
¼ teaspoon Cayenne pepper
½ teaspoon red chilli powder (or 1 teaspoon red chilli flakes)
2 teaspoons dried thyme
Sea salt to taste
Avocado Garlic Aioli:
1 large Avocado
2 tablespoons reduced fat mayonnaise (or sour cream or plain greek yogurt for healthier options)
1 clove garlic, crushed
2 teaspoons freshly squeezed lemon juice
Sea salt to taste
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 over an 1 hour.
Preheat oven to 230°C | 450°F and place baking trays into the oven to heat them up.
Drain wedges; pat them dry with paper towels. Add the cornflour/corn starch into a large zip-lock (or plastic) bag, and add the wedges. Seal the bag with air in it, and shake vigorously to evenly coat the fries. Remove the heated oven trays from the oven; line with baking/parchment paper and lightly spray with cooking oil spray. Empty the wedges onto trays and coat them with the oil and herbs/seasonings. Arrange the fries in a single layer with plenty of space between them (at least 1cm | ½ an inch).
Bake for 15-20 minutes; remove trays from the oven and test wedges with a fork. If they are just tender; flip them (keeping them in a single layer again with plenty of space between them) and return them to the oven for a further 5-10 minutes, or until they are tender-crisp.
Turn oven heat off oven and leave oven door ajar allowing the wedges to further crisp in the oven for about 5 minutes extra before serving. Prepare your Aioli dip.
Combine the avocado, mayonnaise (or sour cream/greek yogurt), garlic and lemon juice in a magic bullet small cup or a small food processor. Blend for 20 seconds or until smooth and creamy.
Crispy Sweet Potato Wedges with Garlic Avocado Aioli