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Blood Orange Sweet Potato Wedges with Garlic Aioli

Caramelized Blood Orange Sweet Potato Wedges

A delicious side dish!
Prep Time 15 mins
Course Appetizer


  • Sauce pan
  • parchment paper
  • baking sheet


  • 5 sweet potatoes sliced into four wedges
  • 1/4 cup coconut aminos
  • 2 blood oranges juiced (about 1 cup)
  • 1/4 cup balsamic vinegar
  • 1/2 tsp arrowroot starch
  • 1/4 tsp salt
  • 2 tbsp olive oil
  • 2 heads of garlic unpeeled and halved horizontally
  • 10 sprigs of thyme


  • preheat the oven to 425 degrees
  • add coconut aminos, blood orange juice, salt, and balsamic vinegar to a sauce pan and bring to a boil
  • once the liquid boils, bring it to a simmer and add the arrowroot starch, whisking immediately (for 30-60 seconds) so it doesn't clump
  • leave at a simmer for approximately 5 minutes until the liquid starts to thicken (this is when I prep the sweet potatoes)
  • place the sweet potatoes, thyme, and garlic in a mixing bowl, then pour the thickened liquid over them, tossing to coat.
  • spread a piece of parchment paper over a baking sheet, then add the potatoes, garlic, and thyme, pouring any liquid leftover in the bowl on top.
  • place in the oven for 45 minutes, rotating the sweet potatoes every 15 minutes to make sure they're nice and caramelized
  • Serve hot or room temperature


Optional: buy an additional blood orange and place 3-4 slices around the sweet potatoes and garlic for garnish. 
I also like to add fresh thyme to the dish after it's baked for presentation. 
Tastes amazing with this dairy-free roasted garlic aioli! 
Keyword AIP, vegan, Whole 30