Spiced Sweet Potato Wedges with Maple Aioli

Prep time: 35 mins | Serves: 2-3

Ingredients

For the Wedges

• 600g sweet potatoes, cut into wedges

• 20g olive oil

• 4g smoked paprika

• 2g ground cumin

• 2g garlic powder

• 4g sea salt

• 2g freshly ground black pepper

For the Maple Aioli

• 100g mayonnaise

• 10g Dijon mustard

• 10g maple syrup

• 5g lemon juice

• 2g garlic, finely grated

• 1g sea salt

Instructions

1. Preheat your oven to 200°C.

2. In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, cumin, garlic powder, salt and pepper until evenly coated.

3. Spread onto a lined baking tray and roast for 25–30 minutes, turning halfway, until golden and crisp at the edges.

4. Meanwhile, whisk together the mayonnaise, Dijon mustard, maple syrup, lemon juice, garlic and salt in a bowl until smooth and glossy.

5. Serve the hot spiced wedges with a generous spoon of maple aioli for dipping.

Storage.

Best enjoyed fresh! Store leftover wedges in an airtight container in the refrigerator for up to 2 days — reheat in the oven to crisp. Keep aioli covered and chilled for up to 3 days. Stir before serving.