Crispy Sweet Potato Wedges & Spicy Mayo

• Vegetarian
• Gluten free

• Produce

  • 2 tsp Parsley, dried
  • 2 Sweet potatoes, large

• Condiments

  • 1/2 cup Clean mayo
  • 3 tbsp Sriracha sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Coconut sugar
  • 1 tsp Kosher or sea salt
  • 1/2 tsp Paprika, smoked

• Oils & Vinegars

  • 2 2/3 tbsp Olive oil, Extra Virgin

Found on skinnyms.com

Description

Ingredients

• 2 large sweet potatoes, peeled and sliced into 1/2-inch vertical wedges
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 teaspoon kosher or sea salt, more or less to taste
• 1/2 teaspoon black pepper
• 2 teaspoons dried parsley
• 1/2 teaspoon smoked paprika
• 1 teaspoon coconut sugar
• 1/2 cup clean mayo
• 3 tablespoons Sriracha Sauce

Directions

• Preheat oven to 425 degrees F.
• In a mixing bowl, whisk to combine oil, salt, pepper, parsley, paprika, and coconut sugar. Add wedges and toss to completely coat. Place sweet potato wedges on a large baking sheet and bake 30-35 minutes, turning over half way through cooking.
• In the meantime, whisk together mayo and sriracha sauce. Refrigerate until ready to dip.
• Raise temperature to broil and broil until crisp, about 4 minutes. Leave the oven door slightly ajar and check frequently to make sure potatoes dont burn.