In my fridge, I had a beautiful organic sweet potato. It was just waiting for me. Hubby and B were gone skiing for the weekend with the Airstream and when they’re gone and it’s just me and Buddy, I don’t cook much. But I was starving and that potato was on my mind.
Finally. FINALLY! After years (okay, maybe just one or two) I have finally developed the perfect “crispy on the outside and creamy on the inside,” sweet potato wedge recipe. I about DIED when I pulled these out of the oven. They were pure perfection. I am so excited to share this recipe with you. I am going to tell you exactly what I did to create these heavenly wedges and I can not wait!
The previous day I had visited the Melrose Market in downtown Seattle for the first time. I was on a photo shoot taking some lifestyle pictures of Seattle and was told I absolutely had to visit this market.
It. Was. Awesome.
Thank you to The Calf and Kid — I brought home three small samples of blue cheese (my favorite cheese of late). Sweet potatoes and blue cheese — a match made in heaven.
I could hardly wait to get cooking.
One of the secrets to these potatoes? Egg whites. My mom taught me this trick. Here these potatoes are coated in an egg white, chipotle powder, paprika powder, and garlic powder mixture (no salt is added — must keep these babies crispy! Crunchy salt comes at the end.)
Here they are, fresh out of my “convection,” oven. Temp was set at 400 degrees F, but if you don’t have convection — set your oven to 425 degrees F.
Blue Cheese Aioli. I don’t think I need to say more?
Crispy Chipotle Sweet Potato Wedges with Blue Cheese Aioli
1 medium sweet potato, peeled and cut into wedges 2 large egg whites 1 teaspoon of Chipotle powder 1 teaspoon of smokey paprika powder 1 teaspoon of garlic powder Several sprigs of rosemary to crush up and garnish at the end Olive oil - for drizzling over the potatoes half way through roasting
- If you have a convection oven, preheat it to 400 degrees. My oven is a convection and that’s what I used to roast these potatoes.
- Line a baking sheet with parchment paper.
- Mix together your egg whites, chipotle powder, paprika powder and garlic powder until frothy. Coat your potatoes with this mixture.
- Strategically place your potato wedges on the baking sheet. You want to keep plenty of space between the wedges. The more space — the more air can travel to each wedge and roast it up beautifully. If you crowd them, they’ll steam each other out. Sweet potatoes really have a high water content (which I have learned so many times making soggy wedges). Place the rosemary sprigs in between.
- Roast for 25 minutes. Do not flip. After 25 minutes, take your olive oil and drizzle over the potatoes.
- Roast for an additional 15 minutes — checking after 10 minutes until they reach a beautiful golden orange-brown color.
At this point, you’ll want to make the aioli.
2 garlic cloves 1 large egg yolk 2 teaspoons fresh lemon juice 1/4 cup extra-virgin olive oil 1/4 cup of crumbled blue cheese
- Using a mortar and pestle, mash garlic to a paste with a pinch of coarse salt.
- In your food processor (or blender), mix together your yolk and lemon juice. While your machine is running, add your oil at a very slow drizzle until your mixture is emulsified. If you notice your mixture is separating, stop adding the oil and continue mixing until everything comes back together.
- Once your mixture has come together, add your garlic with a pinch of salt.
- Fold in your blue cheese and serve alongside the sweet potato wedges.