Crispy Herbed Sweet Potatoes with Garlic Lemon Aioli
These Crispy Herbed Sweet Potatoes are easy to make, featuring a crunchy roast paired with a bright, creamy garlic lemon aioli.
Ingredients
Sweet Potatoes
- 2 large large sweet potatoes, peeled and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Aioli
- 1 cup mayonnaise Can substitute with Greek yogurt or dairy-free mayo
- 2 cloves garlic, minced
- 1 lemon Juice of 1 lemon
- 1 lemon Zest of 1 lemon
- Fresh herbs for garnish (optional)
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the sweet potato wedges with olive oil, thyme, rosemary, salt, and pepper.
- Spread the sweet potatoes in a single layer on a baking sheet.
Baking
- Bake for 25-30 minutes or until golden and crispy, flipping halfway through.
Making Aioli
- While the potatoes are baking, prepare the aioli by mixing mayonnaise, minced garlic, lemon juice, and lemon zest in a bowl.
Serving
- Once the sweet potatoes are done, serve them hot with the garlic lemon aioli on the side, garnished with fresh herbs if desired.
Notes
Serve hot for best texture and flavor. These wedges are perfect with grilled meats, sandwiches, or as part of a brunch spread. Offer the aioli on the side for dipping. Cool the sweet potatoes fully before storing in an airtight container in the fridge for up to 3 days. Reheat in the oven or an air fryer to maintain crispness. Store aioli separate in the fridge for up to 4 days.