Crisp sweet potatoes with spicy mayo

It's harder to get crisp sweet potato wedges as they have less starch, but this recipes uses a few easy tricks to get golden crunchiness, perfect served with spicy mayo.

Credit: Mary Makes It Easy

• serves

  4-6

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 3-4 medium sweet potatoes, peeled or scrubbed
• Kosher salt
• 2 tbsp + 1 tsp (45 ml) olive oil, divided
• 1½ tbsp cornflour (cornstarch)
• ½ tsp smoked paprika
• ½ tsp cumin
• Freshly ground black pepper
• ½ cup (125 ml) mayonnaise
• 3 tsp sriracha or chipotle in adobo
• ½ lemon, juiced
• 1-2 spring onions (green onions), thinly sliced

Instructions

1. Arrange your oven rack to the lowest position and heat the oven to 230°C (450°F).
2. Set a large pot of water to boil over high heat. Cut the sweet potatoes into wedges or large chunks, add to the boiling water, and season well with salt. Cook the potatoes for 4 to 5 minutes just until the outside is slightly tender then drain and allow to air dry for about 5 minutes.
3. Drizzle 3 teaspoons of oil onto a sheet pan and place in the oven to heat.
4. Transfer the sweet potatoes to a large bowl and drizzle with the remaining 1½  tablespoons of oil. Add in the cornflour, smoked paprika and cumin, season well with salt and pepper, and gently toss to evenly coat the sweet potatoes in the cornstarch slurry mixture.
5. Remove the hot pan from the oven and carefully transfer on the sweet potato, making sure that the pieces do not touch. Return the pan to the bottom rack of the oven and roast for 15 minutes or until the underside is golden brown. Flip the potatoes and continue to roast for 10 minutes or until golden and crisp.
6. Meanwhile, make the spicy mayo by whisking together the mayonnaise, sriracha or chipotle in adobo, and lemon juice and season with salt and pepper.
7. Transfer the crispy sweet potatoes to a serving dish, scatter with spring onion, and serve with the spicy mayo.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.