CTV Recipes
Search Recipes
Crispy sweet potatoes with spicy mayo
Take your sweet potatoes to the next level with this spicy mayo dipping sauce.
YIELDS
4
TO
6
Ingredients
- 3 to 4 medium sweet potatoes, peeled or scrubbed
- Kosher salt
- 3 tablespoons olive oil, divided
- 2 tablespoons cornstarch
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Freshly ground black pepper
- 1/2 cup mayonnaise
- 1 tablespoon sriracha or chipotle in adobo
- 1/2 lemon, juiced
- 1–2 green onions, thinly sliced
Directions
- Arrange your oven rack to the lowest position and heat the oven to 450º F.
- 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 four to five minutes just until the outside is slightly tender then drain and allow to air dry for about five minutes.
- Drizzle one tablespoon of oil onto a sheet pan and place in the oven to heat.
- Transfer the sweet potatoes to a large bowl and drizzle with the remaining two tablespoons of oil. Add in the cornstarch, smoked paprika, and cumin, season well with salt and pepper, and gently toss to evenly coat the sweet potatoes in the cornstarch slurry mixture.
- Remove the hot pan from the oven and carefully transfer the sweet potatoes, making sure that they 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.
- Meanwhile, make the spicy mayo by whisking together the mayonnaise, sriracha, or chipotle in adobo, and lemon juice and season with salt and pepper.
- Transfer the crispy sweet potatoes to a serving dish, scatter with green onions, and serve with the spicy mayo. Enjoy!
