This recipe for Sweet Potato Wedges With Aioli takes the sweet spud and turns it into a tender side that’s served with a tangy dip. These wedges still have their skins on, which saves you the step of peeling them before microwaving. Plus, the skin contains lots of nutrients found in the root vegetable including vitamins A and C, which help support a healthy immune system and vibrant skin. (Learn more about the benefits of sweet potato benefits for women, especially during menopause.)
Bonus tip: If you’re unable to grill outside, crisp up the wedges on the stove using a heated grill pan instead. Be sure to thoroughly grease the grill pan’s surface to ensure the wedges char nicely without sticking. Once grilled, the wedges are ready to serve with the red pepper aioli as a simple snack or party appetizer. You’ll definitely want to add this recipe to your collection of favorite snacks!
Also, learn how to microwave a whole sweet potato as another way to enjoy this root veg.
Yields
Total Time
Prep Time
Ingredients
- 1 cup mayonnaise
- 1/2 cup chopped roasted red pepper
- 2 Tbs. lemon juice
- 2 cloves minced garlic
- 1 tsp. sugar
- 2 lbs. sweet potatoes
- 1 Tbs. olive oil
- 1 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/2 tsp. smoked paprika
Instructions
PrintIn food processor, puree first 5 ingredients with 1/4 tsp. salt. Transfer to small bowl; reserve.
Line microwave-safe plate with paper towels. Pierce potatoes in several places; transfer to plate. Microwave, turning once, until tender, 12–15 min.
Prepare grill for medium direct-heat cooking. In bowl, mix oil, garlic powder, oregano, paprika and 1/2 tsp. salt. Cut potatoes into wedges. Brush oil mixture over.
Grill, turning once, until golden, 2 min. per side. Transfer to serving bowl; place aioli in center.
Nutrition
- Calories: 330 kcal
- Fat: 22 gram
- Saturated Fat: 4 gram
- Protein: 2 gram
- Carbohydrate: 31 gram
- Fiber: 4 gram
- Cholesterol: 10 mg
- Sugar: 8 gram
- Sodium: 540 mg
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