Roasted Harissa Sweet Potato Wedges with Garlic Aioli

Ingredients

• Sweet Potato Wedges
• 4 small sweet potatoes cut into thick wedges
• 3 Tbsp extra virgin olive oil
• 1 tsp Farm Boy™ Garlic Flowers
• ½ tsp Farm Boy™ Paprika
• 1 Tbsp Farm Boy™ Harissa Seasoning Mix
• salt and pepper to taste
• Garlic Aioli
• 1 Farm Boy™ Egg
• 2-4 garlic cloves peeled and minced
• pinch salt
• 1 tsp fresh lemon juice
• 1 cup Farm Boy™ Virgin Cold Pressed Sunflower Oil
• chopped parsley for garnish

Directions

1. Preheat oven to 450°F. Lightly grease a large sheet pan and set aside.
2. In a large bowl, toss sweet potatoes with olive oil, Farm Boy™ Garlic Flowers, Farm Boy™ Paprika, and Farm Boy™ Harissa Seasoning Mix. Season sweet potatoes with salt and pepper to taste.
3. Lay sweet potatoes in a single layer on prepared sheet pan, spacing out wedges as much as possible. Roast sweet potatoes for 20-25 minutes, flipping wedges halfway through baking, until sweet potatoes are tender but starting to brown.
4. While sweet potatoes bake, make the garlic aioli. Place the Farm Boy™ Egg, garlic, lemon juice, and salt in a blender and process until completely smooth.
5. Add the Farm Boy™ Virgin Cold Pressed Sunflower Oil in a slow, steady stream to emulsify. Keep adding the oil little by little until you have the consistency of a very thick mayonnaise. If aioli is too thick, add a tiny bit of water to thin it out.
6. Serve sweet potato wedges with garlic aioli. Garnish with fresh chopped parsley.