These purple wedges are sweet and creamy with just the right crunch and smokiness. Dunk them in earthy and peppery turmeric aioli. Perfection!
3 pounds Stokes Purple® sweet potatoes, scrubbed well and cut into wedges
Salt, for boiling water
1/2 cup extra virgin olive oil
1 large clove garlic, peeled
1-inch piece fresh turmeric root, peeled and roughly chopped
1 cup mayonnaise
4 teaspoons fresh lemon juice (about 1 lemon...or seedless lemon)
Salt and pepper, to taste
Caution: Turmeric stains skin, surfaces, and clothing. Use gloves and cover surfaces with plastic wrap.
Special equipment: food processor. Turmeric may stain food processor bowl and the hub of the processor blade. Rinse immediately after use and check out our stain removal tips.
Preheat grill to medium-high.
Bring large pot of lightly salted water to a boil. Carefully add purple sweet potato wedges and cook until just fork tender, 4-5 minutes. Drain wedges and toss with 1/4 cup olive oil, then season to taste. Grill potato wedges about 3-4 minutes per side, turning once.
(No grill? Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, and put potato wedges in a single layer. Bake 20-30 minutes or until edges are golden and crispy, flipping the wedges about half way through.)
Meanwhile, in food processor container, pulse garlic and turmeric until chopped. Add mayonnaise, lemon juice, and remaining 1/4 cup olive oil, then blend until smooth. Season to taste—especially with ground pepper—and stir well. Pour into serving bowl. Store any leftover in airtight container and keep refrigerated. If desired, make ahead the night before, then bring to room temperature before serving.
Serve grilled wedges immediately with side of turmeric aioli for dipping. (Or try chipotle aioli!)