Almond-Crusted Sweet Potato Wedges with Avocado Dipping Sauce
After many requests, here is one of my favorite new recipes that I’m so excited to share with all of you! It’s definitely become another go-to for when I’m craving something starchy and crunchy (which is pretty much all the time…). I think I ate the leftovers from this every day until they were gone. I even hid some so my family wouldn’t eat the rest…shhh! :).
My inspiration to try this recipe came from my excitement when I finally found pasture-raised eggs that actually agree with me. (Side Note: Pasture-raised eggs are from grass-fed hens that are given space to roam in the outdoors rather than being cooped up in cages and fed corn/soy/grain-based feed.) I couldn’t wait to try a crust that would actually work because I could finally use the standard egg/flour coating (or at least a variation of it).
However, these sweet potato wedges that are crunchy on the outside, but perfectly tender on the inside are not only gluten-free and dairy-free, they’re also completely grain-free and paleo-freindly! Instead of using a typical grain flour, I used an almond flour crust which gives them a great crunchy texture and nutty flavor. They pair pefectly with a nice and refreshing avocado dipping sauce that balances out the spices in the crust. Plus, almonds and avocados are a great source of healthy fats and provide important vitamins and nutrients! Score!
- 3 medium sweet potatoes, cut into wedges (I like using the Japanese white sweet potatoes)
- 2 eggs
- ¾ cup almond flour
- ¼ cup tapioca flour
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- ¾ tablespoon paprika
- ½ tablespoon sea salt
- 1 teaspoon onion powder (my onion powder also had a little dried parsley, so you could add a little additional dried parsley as well)
- Avocado oil for drizzling
- For the Dipping Sauce:
- 1 small ripe avocado
- ¼ cup coconut cream
- 1-2 tablespoons lime juice
- Salt, to taste
- First, place your sweet potato wedges in a large bowl and soak them in ice cold water (add some ice to the water to make sure the water is cold enough) for at least 30 minutes, but the longer the better.
- Next, after the potatoes are done soaking, preheat the oven to 375˚ (F).
- Then, drain the sweet potatoes and pat them dry.
- Next, whisk the eggs in a shallow bowl and set them aside.
- Then, in another shallow bowl, mix together the almond flour, tapioca flour, garlic powder, dried oregano, paprika, salt, and onion powder.
- Dip each sweet potato wedge in the eggs first and then the almond flour mixture, placing them on a nonstick baking sheet. Then, drizzle a TINY bit of avocado oil over the coated sweet potatoes (this prevents the almond flour coating from being too floury or dry).
- Bake the sweet potato wedges for 30-35 minutes, or until they are golden brown and crispy on the outside, but tender in the middle. Make sure to flip them halfway through.
- Then, while the sweet potatoes are baking, mash the avocado in a small mixing bowl and then add in the coconut cream, lime juice, and salt. Mix everything together until it is well-combined and smooth.
- Finally, remove the sweet potatoes from the oven and serve them hot with the refreshing avocado dipping sauce.
Can’t get enough sweet potatoes? Try these Baked Pumpkin Spice Sweet Potato Fries!