These crispy sweet potato wedges are paired with a smoky mayo dip, making them a delightful snack or side dish.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Cut the sweet potatoes into wedges, about 1/2 inch thick.
Try to keep the wedges uniform in size for even cooking.
In a mixing bowl, toss the sweet potato wedges with olive oil, salt, and black pepper until evenly coated.
Ensure all wedges are well coated for maximum flavor.
Arrange the wedges in a single layer on the prepared baking sheet.
Avoid overcrowding the wedges to allow proper roasting.
Bake the wedges in the preheated oven for 20 minutes, then flip them and bake for an additional 15 minutes until golden and crispy.
Flipping the wedges halfway ensures even cooking.
In a small bowl, mix the mayonnaise and barbecue sauce until well combined.
Adjust the ratio of mayo to barbecue sauce to suit your taste.
Serve the crispy sweet potato wedges with the smoky mayo dip on the side. Enjoy!
Garnish with a sprinkle of fresh herbs like parsley for a pop of color.
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