Roasted Sweet Potato Wedges with Garlic Aioli: A Real-Life Upgrade to Your Side Dish Game

Sweet potatoes have come a long way from just showing up at Thanksgiving covered in marshmallows. If you’re looking for something that’s easy to make, actually good for you, and doesn’t taste like a bland side dish — roasted sweet potato wedges with garlic aioli should be on your rotation.

This combo is the perfect balance of crispy, creamy, sweet, and savory. It works whether you’re cooking for one, meal-prepping for the week, or feeding friends on a weekend night.

Why Sweet Potato Wedges?

Wedges are the middle ground between fries and chunks. They’re big enough to get crispy edges without drying out, and they hold up well in the oven. Sweet potatoes also bring more to the table nutritionally than regular white potatoes: more fiber, vitamin A, and a lower glycemic index — meaning less of a blood sugar spike.

They’re naturally sweet, but roasting brings out a caramelized depth that pairs perfectly with bold, salty flavors like garlic aioli.

Ingredients You Actually Need

Here’s what goes into the dish — nothing weird, nothing hard to find.

For the sweet potato wedges:

• 2 large sweet potatoes (scrubbed, skin on or off — your call)
  
• 2 tablespoons olive oil
  
• 1 teaspoon smoked paprika (or regular if that’s what you’ve got)
  
• ½ teaspoon garlic powder
  
• Salt and pepper to taste
  

For the garlic aioli:

• ½ cup mayonnaise (use real mayo for flavor — avocado oil-based if you’re feeling fancy)
  
• 1–2 garlic cloves, finely grated or minced
  
• 1 tablespoon lemon juice
  
• Salt to taste
  

Shortcut: Don’t want to make aioli from scratch? Add minced garlic and lemon juice to store-bought mayo. Boom — done.

Step-by-Step: Roasted, Not Soggy

This is where people often mess up. Sweet potatoes can go from crisp to mushy if you don’t do it right. Here’s the method that works:

1. Cut Evenly

Slice sweet potatoes lengthwise into wedges — about ¾-inch thick. Keep them as uniform as possible so they roast evenly.

2. Soak (Optional but Recommended)

If you’ve got time, soak the wedges in cold water for 30 minutes to remove excess starch. It helps them crisp up better. Dry them well before seasoning.

3. Season and Toss

Toss wedges in olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out in a single layer on a parchment-lined baking sheet. Don’t crowd them — they need space or they’ll steam instead of roast.

4. Roast at High Heat

Bake at 425°F (220°C) for 25–30 minutes, flipping halfway. You’re looking for browned edges and a tender inside. Crank the broiler for the last 2–3 minutes if you want more crisp.

Garlic Aioli: The Game-Changer

Sweet potato wedges are great. But garlic aioli makes them next-level.

To make it: Mix mayo, grated garlic, lemon juice, and a pinch of salt. Let it sit for 10–15 minutes to mellow the garlic. Taste and adjust — more lemon if you want brightness, more garlic if you’re into bold flavor.

This sauce isn’t just for dipping. It’s great on burgers, wraps, or roasted veggies too.

How to Serve It

• Solo meal: Add a fried egg or grilled halloumi on top. Done.
  
• As a side: Pairs well with burgers, grilled chicken, or steak.
  
• Party food: Serve in a bowl with the aioli on the side, sprinkle fresh parsley or chives for color.
  

Bonus: They reheat well in the oven or air fryer the next day.

Final Thoughts

Roasted sweet potato wedges with garlic aioli are one of those simple things that feel way more impressive than they are. It’s a side dish that doesn’t feel like an afterthought — and the kind of thing you’ll come back to when you want something satisfying but still pretty wholesome.

It checks all the boxes: fast, easy, crave-worthy, and works for all kinds of eaters — from the “put hot sauce on everything” type to the “I just want something clean-ish” crowd.