Grilled Stokes Purple^® Sweet Potato Wedges with Turmeric Aioli

Cooking Steps

1. 1

   Preheat grill to medium-high.

2. 2

   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.

3. 3

   (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.)

4. 4

   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.

5. 5

   Serve grilled wedges immediately with side of turmeric aioli for dipping. (Or try chipotle aioli!)