Sweet Potato Wedges with Chipotle Aioli

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Serves 4





  • ¼ cup plain nonfat greek yogurt
  • ¼ cup reduced fat mayonnaise
  • ½ Tbsp chipotle chili in adobo sauce (1 small pepper)
  • ½ Tbsp fresh cilantro, chopped
  • ½ Tbsp fresh lime juice
  • ¼ tsp coarse salt  



  • 2 sweet potatoes (about 1 ¼ lbs), peeled, halved lengthwise, each half cut into 4 wedges
  • 1 Tbsp canola oil
  • Dash coarse salt





  1. To make aioli: Puree all ingredients in a food processor until smooth. Cover and chill.

  2. To make fries: Preheat an oven to 400°F. Place sweet potato wedges on a baking sheet. Drizzle with oil and season with coarse salt. Bake in oven for 30 minutes, until fork pierces the center easily and the outside starts to char.

  3. Serve sweet potato wedges with chipotle dip.