Yield: 4-6 servings/ Prep: 20 min/ Cook: 30 min
For the wedges:
2 pounds sweet potatoes, scrubbed and washed
¼ cup olive oil
½ Tbsp Smoked Chili Powder
1 Tbsp lime juice + the zest of 1 lime
1 tsp Bourbon Smoked Salt
For the aioli:
¾ cup mayonnaise
2 Tbsp sriracha hot sauce, or to taste
½ lime, juiced
pinch Bourbon Smoked Salt and Pepper
1 Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. Cut sweet potatoes in half lengthwise, then cut into 4 wedges. If wedges are very long, cut them in half crosswise as well. They should all be a similar length and size.
2 In a large bowl, whisk together the olive oil, smoked chili powder, lime juice, zest and smoked salt. Add the wedges and toss to coat. Place on the baking sheets in a single layer and bake for 10 minutes. Remove, flip the wedges and bake for another 10 minutes. Flip the wedges one more time and bake for another 5-10 minutes or until they are tender, crisp and caramelized.
3 While wedges are baking, make the aioli. In a small bowl, combine all the ingredients and whisk well. Cool wedges for 5 minutes before serving with aioli.