Ingredients
- 2 large sweet potatoesscrubbed and cut lengthwise into wedges
- 1-2 tablespoon scorn starchor cornflour
- 2 tablespoon olive oil
- 2 teaspoon ssweet paprika
- 2 teaspoon sgarlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon red chilli powderoptional
- 2 teaspoon sdried thyme
- 1 pinch sea saltto taste
- 1 large avocado
- 2 tablespoon swhole egg mayonnaise
- 1 clove garlicminced
- 2 teaspoon slemon juicefresh squeezed
- 1 pinch sea saltto taste
Instructions
- 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.
