Spiced Sweet Potato Wedges
- 4 to 5 medium sweet potatoes (about 2½ pounds total)
- 2 tablespoons extra-virgin olive oil or coconut oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- Pinch of chipotle chile powder (optional)
- 3 tablespoons chopped fresh rosemary
- Sea salt and freshly ground pepper
- 1½ avocados
- ½ cup buttermilk
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, minced
- Few pinches of chopped fresh flat-leaf parsley
- Few pinches of chopped fresh chives
- Sea salt and freshly ground pepper
Instructions:
By roasting wedges in high heat with a light coat of oil, it guarantees that the outside will get crisp, while they’re in there for just enough time to fully cook through inside.
- Arrange a rack in the upper third of your oven and preheat the oven to 425°F.
- Scrub the sweet potatoes, pat dry, and cut them into 8 wedges each. On a rimmed baking sheet, toss the wedges with the olive oil. Sprinkle with the paprika, garlic powder, chile powder, rosemary, and a generous amount of salt and pepper and toss again to coat. Spread them out in an even layer with as little overlap as possible.
- Roast in the oven, flipping the wedges over and rotating the pan halfway through, until the outside of the wedges are crisp, 30 to 35 minutes. There should be dark spots on the wedges; don’t worry.
- While the potatoes roast, make your dip. Peel and pit both of the avocados. Dice the ½ avocado and set aside. In a bowl, combine the flesh of the whole avocado, the buttermilk, lemon juice, garlic, parsley, chives, and few pinches of salt and pepper. Use a whisk to combine well or transfer to a blender and pulse until combined. Stir in the chopped avocado to give it a chunky texture.
- Sprinkle the potato wedges with a few more pinches of salt and serve with the dipping sauce on the side.