Rosemary Sweet Potato Wedges with Mayo-free Garlic Aioli

Crisp rosemary baked sweet potato wedges served with a low-fat garlic aioli made with dairy-free almond yogurt.

Eating Style: Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegetarian

Prep Time:

Serves: 1


Rosemary Sweet Potato Wedges

  • 1 medium sweet potato
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon dried rosemary
  • Pinch sea salt

Skinny Garlic Aioli

  • ¼ cup plain goat milk yogurt
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, chopped
  • Pinch sea salt
  • Freshly ground black pepper, to taste


  1. Preheat oven to 400F and set aside a small baking sheet.
  2. Thoroughly wash and scrub the sweet potato. Remove the tips from either end.
  3. Slice horizontally into thirds, then cut each section into thirds again. You should be left with a total of 9 wedges.
  4. Place wedges on the baking sheet and coat with oil, rosemary and salt. Place in the oven for a total of 25-30 minutes, filliping halfway through.
  5. Meanwhile, place all aioli ingredients in the bowl of your mini food processor or blender and blend until smooth.
  6. When wedges are done, place on a cooling rack for a couple of minutes to avoid from getting soggy on the pan or plate.
  7. Serve with aioli and a place of fresh veggies.

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Nutrition Information Per Serving

  • Calories: 237
  • Calories from Fat: 95
  • Total Fat: 10.5
  • Saturated Fat: 1.4 g
  • Sodium: 517 mg
  • Carbs: 34.3 g
  • Dietary Fiber: 4.8 g
  • Net Carbs: 29.5 g
  • Sugars: 11.3 g
  • Protein: 4.3 g