Ingredients
For the Sweet Potato Wedges:
- 3 medium sweet potatoes, peeled and cut into wedges
- 12-15 slices bacon (1 slice per wedge)
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 tbsp olive oil or avocado oil
- Salt, to taste
For the Avocado Aioli:
- 1 medium avocado, peeled, seeded, and chopped
- ¼ cup paleo-friendly mayonnaise (homemade or store-bought)
- 1 tbsp lemon juice
- 4 garlic cloves, minced
- Salt and black pepper, to taste
Instructions
1. Prepare the Sweet Potato Wedges:
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Place the sweet potato wedges in a large mixing bowl.
- Drizzle with olive oil and sprinkle with smoked paprika, black pepper, and salt. Toss until evenly coated.
2. Wrap in Bacon:
- Wrap each sweet potato wedge with a slice of bacon, starting at one end and overlapping slightly as you go.
- Place the bacon-wrapped wedges seam-side down on the prepared baking sheet.
3. Bake:
- Bake in the preheated oven for 30-35 minutes, turning halfway through, until the sweet potatoes are tender and the bacon is crisp.
4. Prepare the Avocado Aioli:
- While the wedges bake, combine the avocado, mayonnaise, lemon juice, garlic, salt, and black pepper in a food processor. Blend until smooth and creamy. Adjust seasoning to taste.
5. Serve:
- Arrange the bacon-wrapped sweet potato wedges on a serving platter. Transfer the avocado aioli to a small dipping bowl and serve alongside the wedges.
This dish is a perfect balance of sweet, smoky, and savory, with the creamy avocado aioli adding a refreshing contrast. It’s ideal as an appetizer, snack, or side dish for any gathering!
