I love this recipe! So much so, that when I made it, I had to stop myself from eating the sweet potato wedges so I had enough on the sheet pan to photograph. When you can’t stop eating a recipe you know that’s when it’s good!
In my personal opinion, few things are better than a roasted potato wedge and a good dip. This recipe is one my favorites, and I’m pretty sure the recipe for these Southwest Style Sweet Potato Wedges with Guacamole are also going to end up at the top of my list.
Not only is this recipe easy, it’s a great combination of two ingredients that you initially may not think go together. But, that’s the magic of cooking. Sometimes, the most unlikely ingredients are actually perfect for each other. The warm spiced sweet potatoes with the creamy cool guac is one of my new favorite combinations.
This recipe is so easy to make! Let’s get into it!
You’re going to start with sweet potatoes cut into even wedges. No need to peel your potatoes. We’re keeping things simple and easy. Next, you toss your sweet potatoes in oil, lay them on a baking sheet, and roast for around twenty-five minutes until their golden brown, slightly crisp, and delicious. You want to make sure you flip the wedges halfway through so that both sides get good and brown.
While the sweet potatoes are roasting, it’s the perfect time for you to make the guacamole. Just combine all of your ingredients and make sure to give it a few tastes to ensure you’ve got just the right amount of salt.
Once your sweet potato wedges are done, sprinkle chili powder, paprika, and salt over while they’re still warm. Adding a little chopped cilantro to your wedges doesn’t hurt either.
Last but not least, all you have to do is dip the wedges in the guacamole and your done! This is a great snack, appetizer, or game day recipe. And, because it’s Whole30 compliant, dairy-free, and gluten-free, it’s a great option for just about everyone on your list!
Whole30 Roasted Potato Wedges with Chipotle-Lime Aioli
Whole30 Crispy Buffalo Chicken Wings
Gluten Free Banana Nut Breakfast Muffins
2 tbsp avocado oil
1 large sweet potato, cut into wedges
1/4 tsp paprika
1/4 tsp chili powder
crushed red pepper flakes, to taste
salt, to taste
cilantro for garnish
3 hass avocados, mashed
juice of two limes
1 tbsp chopped jalapeno
2 tbsp finely diced red onion
1/4 cup chopped cilantro
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes
salt, to taste
pepper, to taste
Heat your oven to 400 degrees and grease a non-stick baking sheet with one tablespoon of oil. Toss the sweet potatoes in the remaining oil and then place them in a single layer on the baking sheet.
Bake for 25-30 minutes until the wedges are golden brown and slightly crisp on both sides, flipping halfway through. When they’re done cooking remove the wedges from the pan and sprinkle with paprika, chili powder, and salt. Garnish with cilantro.
While the sweet potatoes are cooking, combine all of the guacamole ingredients until well combined. Serve with the sweet potato wedges and enjoy!
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