Description
These oven-baked sweet potato wedges are nutritious, easy to make, inexpensive, and lectin-free. The horseradish aioli dipping sauce complements the sweet potatoes perfectly.
Ingredients
FOR THE POTATOES
- 2 medium sweet potatoes (Garnet are perfect), throughly washed and brushed, non-peeled, dried
- 1 hard avocado (ripe but not soft)
- one handful of fresh cilantro + parsley, chopped
- 1 tbsp Greek feta crumbles (made of sheep and goat’s milk)
- 2 tsp Hungarian paprika
- 1/4 tsp garlic powder
- 1 tsp sea salt
- avocado oil
- handful of red onion (pickled or marinated)
- 1 lime, cut in wedges
FOR THE SAUCE
- 3 tbsp avocado mayonnaise (homemade or Primal Kitchen)
- 2 tbsp goat yogurt
- 1 tbsp prepared horseradish (sugar-free)
- 2 medium garlic clove, finely grated (or if you want it more garlicky you can add more)
- pepper
Instructions
- Preheat oven to 400F. Line a big baking sheet with parchment paper.
- Once the potatoes are washed and dried, cut them in half, lengthwise, then cut each half in half, lengthwise, then repeat one more time. This should give you the perfect size wedges. If your potato is long (which most of the sweet potatoes are), cut the wedges in half.
- Arrange the potato wedges on the baking sheet, drizzle with avocado oil, add salt, paprika and garlic powder, toss with your hands so it’s all covered and put in the oven for 40 minutes (you will turn each wedge on the second side at half time).
- While the potatoes are cooking, prepare the sauce by just mixing all the ingredients. Keep in the fridge until serving time.
- Once the potatoes are done, transfer to a serving plate, add avocado wedges on top (which you will cut at the last moment), the feta crumbles, the cilantro and parsley, the red onions. Serve with the sauce as a main dish or add some protein.
Notes
We had these with cooked meatballs I had frozen previously, so just added the meatballs to the wedges sheet 10 minutes before the potatoes were done. The pan you see in my picture is the serving one, so when you cook the potatoes you need something bigger so you can cook them with some space in between to get that nice caramelization.