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Chili Roasted Sweet Potato Wedges with Avocado Greek Yogurt Aioli - the secret to best crispy potatoes is most likely sitting in your pantry. These will be the last potatoes you will want to make! | @littlebroken

Chili Roasted Sweet Potato Wedges with Avocado Greek Yogurt Aioli


Secret to BEST roasted sweet potato wedges is something you probably already have in your pantry. Deliciously crispy on the outside and creamy on the inside. 


  • 2 pounds sweet potatoes, scrubbed and cut into even size wedges with skin on
  • 2 tsp. paprika
  • 2 tsp. chili powder
  • 1 tsp. sea salt
  • 2 Tbsp. cornstarch
  • fresh black pepper, to taste
  • canola oil
  • non-stick cooking spray

Avocado Greek Yogurt Aioli

  • 1/2 avocado
  • 1/4 cup plain Greek yogurt (I used full fat)
  • 2 Tbsp. mayonnaise
  • 1 Tbsp. milk
  • 1 garlic clove, peeled
  • 1 green onion, roughly chopped (both green + white parts)
  • 1/4 tsp. salt
  • 1/21 tsp. fresh lemon juice
  • fresh black pepper, to taste


  1. Preheat the oven to 450F. Line 1-2 large baking sheets with heavy duty foil (shiny side up). Lightly coat with non-stick cooking spray. Set aside.
  2. Place potato wedges into a large bowl. Cover with cold water and let stand at room temperature for 1 hour.
  3. Meanwhile, in a small bowl, combine paprika, chili powder, and salt. Set aside.
  4. After 1 hour, drain the potatoes and lightly pat dry with paper towels.
  5. Add cornstarch into a large ziploc bag, and then add the potatoes. Seal the bag with some air in it. Shake vigorously until the fries are evenly coated.
  6. Arrange the wedges in a single layer on the baking sheet. Drizzle with canola oil and sprinkle generously with the spice mix. Season with fresh black pepper to taste. I sprinkled more of the spice mix on the potatoes after they were done roasting but is totally optional.
  7. Bake for 15-25 minutes, flipping half way, until fork tender. Baking time varies depending on the thickness of the potato wedges.
  8. Remove from the oven and cool in the baking sheet for about 7 minutes before removing to a serving platter. Serve with aioli.

Avocado Greek Yogurt Aioli

  1. Add all ingredients to a bowl of a food processor. Puree until smooth. Taste for salt and pepper, and adjust as needed. Store covered in the refrigerator until ready to serve.


*add 1 hour to time for potatoes to soak in water
*for detailed tips and tricks I recommend reading the above post

Keywords: finger food, healthy, baked, easy