Ingredients

For Potatoes:
2 large sweet potatoes, cut into wedges
3 tablespoons olive oil
2 tablespoons cornstarch
2 teaspoons allspice
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 serrano pepper, thinly sliced (optional)
Kosher salt and freshly cracked black pepper, to taste

For aioli:
1 egg yolk
1 garlic clove
1/2 teaspoon cumin
2 tablespoons fresh lime juice
3/4 cup vegetable oil
1 cup fresh cilantro, chopped
Kosher salt and freshly cracked black pepper, to taste

Directions

Preheat an oven to 425° F.

Toss sweet potatoes in olive oil in a large bowl to cover every piece.

In a small bowl, mix together cornstarch, allspice, paprika, thyme, cinnamon, cumin, ginger, and cayenne until combined.

Toss potatoes with seasoning mixture to coat each side of the potato and lay out on a sheet tray, making sure there’s room between each wedge.

Roast in the oven for 10 minutes, then flip wedges and continue cooking for 10 – 15 minutes until the edges start to caramelize.

In a food processor, combine egg yolk, garlic, cumin and lime juice and pulse until garlic is pureed.
While the food processor is on low, slowly add in the oil. The goal is to create an emulsion that will not separate.

Blend cilantro into aioli until cilantro has fully combined into aioli. Serve with sweet potato wedges.
Cheers!