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Sweet Potato Wedges + Spicy Aioli

Sweet Potatoes are always a big hit in our house. Whether they are french fried, cut into cubes or even roasted with broccoli and squash, my kiddos devour them like no other.

So in an effort to make them a little more grown up, I turned them into wedges, gave them a little bit of a kick and made a Siracha Aioli to go with them.

You must be forewarned - you will start making these all the time, y'all! So just get ready.



5- 6 Small Sweet Potatoes

2-3 TBS Olive Oil

1 TBS Rosemary

1 TBS Ancho Chile Pepper

1 TSP Cumin

1 TSP Garlic Powder

1 TSP Paprika

Kosher Salt, to taste

Freshly Cracked Pepper, to taste

Preheat oven to 425.

Wash, scrub and dry potatoes well. Cut into halves then cut into wedges.

Place wedges into a large ziplock bag, dividing into two batches if necessary. Place olive oil and the rest of the spices into bag, seal and shake your money maker!

Spread Potatoes out onto baking sheets, taking care that they aren't touching each other. Bake for 15 minutes without opening the oven door. Flip and roast for another 10-15 minutes.

We like ours pretty crispy, so I broil them for 3-5 minutes at the end to get them nice and crisp.


1/2 C. Mayonnaise or Sour Cream

1/2 C. Plain Greek Yogurt

1 tsp Lime Juice

1 tsp Paprika

1 tsp Salt

1 tsp Black Pepper

1 tsp Tarragon

1/2 tsp Cumin

1/2 tsp Onion Powder

1-2 tsp Siracha Sauce

Mix all ingredients together, starting with 1 tsp Siracha and adjusting heat and seasoning as desired. (A little goes a long way!) Refrigerate for 30 minutes and then serve with hot and crispy wedges!



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