Spicy Sweet Potatoes with Smoked Paprika Aioli

For extra speedy prep, combine the brown sugar and spices in advance and store in a small jar or other airtight container.

Yield: 6 servings of the sweet potatoes; 3/4 cup aioli

For the Spicy Sweet Potatoes: Preheat the oven to 425 degrees F, and line a large baking sheet with parchment paper. (For easy cleanup and no sticking if you don’t have parchment paper, use foil and lightly oil it.)
In a large bowl or zipper-top bag, toss the potatoes with the oil.
Combine the remaining ingredients in a small bowl, and then sprinkle over the potatoes. Toss to evenly coat.
Transfer the coated wedges to the prepared baking sheet, spreading them in an even layer.
Bake the potatoes for 20-25 minutes or until tender. Check after 15 minutes, and toss if the undersides are sufficiently browned. Depending on oven and thickness of potato wedges, a few minutes more or less may be needed. The potatoes are done when the tip of a sharp knife meets little resistance when poked into the potatoes.
Serve as is or with the Smoked Paprika Aioli.
For the Aioli: In a small bowl, mix together the mayonnaise, Greek yogurt, lime juice, smoked paprika, cumin, and salt. Cover and store in the refrigerator until ready to serve.
The taste of this sauce will improve as it sits and the flavors meld. If possible, prepare it several hours or a day in advance. It will, however, still be good if enjoyed right away.

*Good high-heat options include avocado, sunflower, safflower, peanut oil, or a culinary, high heat coconut oil. (The “culinary” brand I used was Barlean’s.)
**A half teaspoon of cayenne pepper produces a heat level similar to medium-hot salsa. For milder spice, use 1/4 teaspoon. Feel free to adjust upwards as well.