Description
These roasted sweet potato wedges are proof that simple ingredients can create an incredibly satisfying meal. Sweet, caramelized potatoes are topped with creamy avocado, tangy Greek feta, fresh herbs, and pickled onions, then served with a bold horseradish aioli that brings everything together. Enjoy them as a hearty side dish alongside grilled meat or fish, or turn them into a light vegetarian meal that’s as nourishing as it is beautiful.
Ingredients
For the sweet potato wedges
- 2 medium organic sweet potatoes, unpeeled, scrubbed, and dried
- Avocado oil, for roasting
- 2 teaspoons Hungarian paprika
- 1/4 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 firm-ripe avocado
- 1 handful fresh cilantro and parsley, chopped
- 2 to 4 tablespoons Greek feta crumbles
- 1 handful pickled, marinated, or fresh red onion
- 1 lime, cut into wedges
For the horseradish aioli
- 3 tablespoons avocado oil mayonnaise
- 2 tablespoons goat yogurt
- 1 tablespoon prepared horseradish, sugar-free
- 2 medium garlic cloves, finely grated
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Cut each sweet potato in half lengthwise. Cut each half lengthwise into quarters, creating eight wedges per potato. If the sweet potatoes are especially long, cut the wedges in half crosswise.
- Arrange the sweet potato wedges on the prepared baking sheet. Drizzle generously with avocado oil and season with the paprika, garlic powder, and sea salt. Toss with your hands until the wedges are evenly coated, then spread them in a single layer.
- Roast for about 40 minutes, turning each wedge halfway through, until tender inside and caramelized around the edges.
- While the sweet potatoes are roasting, prepare the horseradish aioli. Mix the mayonnaise, goat yogurt, horseradish, grated garlic, and black pepper in a small bowl. Refrigerate until ready to serve.
- Transfer the roasted sweet potato wedges to a serving platter. Cut the avocado into wedges just before serving and arrange them over the potatoes.
- Top with the feta, chopped cilantro and parsley, and pickled red onion. Serve with lime wedges and the horseradish aioli.
Notes
Roast the wedges in a single layer with some space between them so they caramelize rather than steam.
Cut the avocado immediately before serving to keep it fresh and green.
Serve as a side dish with meatballs, grilled chicken, steak, or fish. For a vegetarian main, add a fried or poached egg or serve with a fresh salad.
Because the sweet potato skins are left on, scrub them thoroughly before cutting.