Everyone in our family LOVES sweet potato fries. They're just so tasty and flavourful and offer many more health benefits than their white potato counterparts. Despite being the healthier choice of the two, they're often not all that healthy after they've been dredged in white flour, deep fried and served next to a fast food burger and a sugary drink. Like almost all 'fast foods', when you prepare them at home you can control the nutritional value and add flavour by using natural, healthy ingredients instead of copious amounts of fat and sodium, and that's exactly what I've tried to do with this recipe. These sweet potato wedges are flavoured with garlic and smoked paprika and grilled to perfection, making them crispy on the outside and soft on the inside. And with an easy aioli for dipping, what's not to love?
Garlic and Herb Grilled Sweet Potato Fries.
For the Sweet Potato Wedges:
2 tbsp olive oil
3 pinches of sea salt
1/4 tsp freshly cracked black pepper
5 cloves of garlic (pressed or very finely minced)
1 tsp smoked paprika
1/4 tsp chili flakes
1 tbsp chopped fresh flat-leaf parsley (for garnish)
For the Aioli:
1/3 cup low-fat or cholesterol-free mayonnaise (use Vegenaise if you'd prefer. It's a great all-natural and egg-free alternative to mayonnaise that tastes just as good).
1 tbsp honey
1 1/2 tsp curry powder
Set a large pot of water to boil over high heat.
Wash 3 large sweet potatoes add them to the pot once the water is boiling (leave the skins on!). Turn the heat down to medium-high and let the sweet potatoes boil for about 13-15 minutes. The idea is to cook the sweet potatoes almost completely, but not so much that they're falling apart and completely soft.
While the sweet potatoes are cooking, add the olive oil, sea salt, pepper, garlic, paprika and chili flakes to a large bowl and stir these ingredients together with a fork to combine.
Set this aside. You'll be tossing some sweet potato wedges in all this garlicky goodness momentarily, but you need to prepare the aioli first.
Add the mayonnaise, honey and curry powder to a small bowl. Whisk them together until they're well combined.
Once they're almost cooked through, remove the sweet potatoes from the boiling water and run them under cool water in a colander until they're cool enough that you can handle them.
Slice them into wedges (I cut about 8-10 wedges per potato) and remove the skins (the skin should slide off fairly easily at this point).
Add the wedges to the bowl with the garlic mixture and toss them to coat.
Heat your grill on low heat and grill the wedges for about 5 minutes per side. Watch them carefully, as every grill is different, and flip them as soon as you can see the dark grill marks forming and the outside starts to get a bit crispy.
Once they've grilled on both sides, remove them to a plate or basket, garnish with some chopped fresh parsley, and serve with the aioli for dipping!
Grill marks make me so happy.
My kids absolutely love these sweet potato wedges. And they can't get enough of the dipping sauce either!
This recipe serves 6 as a side dish and each serving is only 5 Weight Watchers PointsPlus, including the aioli! So, this is definitely an improvement over restaurant sweet potato fries!
I hope you enjoy this recipe! Let me know in the comments below, what's your favourite 'fast food' dish to make healthier at home?