Smoky Sweet Potato Wedges with Vegan Chipotle Aioli

Smoked paprika has got to be one of my top 3 favourite spices to cook with. I especially love it as a potato seasoning, and these sweet potatoes are no exception! These smoky potatoes pair exceptionally well with the vegan chipotle mayo recipe I've included below.

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Super simple, cut a medium sweet potato lengthwise into chunky wedges. I cut one potato into 8 wedges, so if you're feeding a group larger than 4 I would use 2 or even 3 potatoes. Season them and pop them in the oven. 

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While the potatoes bake you can make the vegan chipotle aioli. Equally as easy as the potatoes, just add the the sauce ingredients to a food processor or blender and process until smooth. The amount of sauce prepared here is the perfect amount for 1 sweet potato, so if you're making more potaotes definitely double the sauce recipe.

If you would like to save my recipes you can find me on Pinterest as The Blissful Blueberry. You can also find me on Instagram as @the.blissful.blueberry - look for the green icon or this picture!

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*serves 2-4 (makes 8 wedges)

 

Sweet Potato Wedges

1 large sweet potato

1 tbsp olive oil

2 tsp smoked paprika

½ tsp cayenne pepper

½ tsp black pepper

1 tsp Himalayan pink salt

Chipotle Aioli

½ cup veganaise

½ tsp Himalayan pink salt

1 tsp lime juice, fresh squeezed

1 chipotle pepper in adobo sauce

1 tsp adobo sauce

1 tbsp chopped fresh parsley to garnish

 

Preheat oven to 425 C and prepare a baking sheet with parchement paper or a silicon baking mat.

Slice sweet potato into large wedges and transfer to a large bowl. I got 8 wedges out of 1 sweet potato.

Toss sweet potato wedges in olive oil, smoked paprika, cayenne pepper and black pepper.

Arrange the sweet potato wedges on a baking sheet and bake for 30 minutes.

While the sweet potato wedges are cooking, blend together the veganaise, himalayan pink salt, lime juice, chipotle pepper and adobo sauce in a food processor until smooth. Transfer to a small dish.

When the sweet potato wedges are cooked, sprinkle 1/2 tsp himalayan pink salt on the wedges and toss. 

Serve garnished with fresh parsley, chipotle aioli and enjoy!