Cornmeal-Crusted Sweet Potato Wedges

Step 1

Place a rack in lowest position in oven and preheat to 425°. Stir⅓ cup mayonnaiseand1 Tbsp. malt vinegar or sherry vinegarin a small bowl to combine. Cover and chill sauce until ready to serve.

Step 2

Stir together¼ cup nutritional yeast,2 Tbsp. fine cornmeal,1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt,2 tsp. garlic powder,1 tsp. freshly ground pepper,1 tsp. paprika,½ tsp. ground cumin, and½ tsp. sugarin a small bowl.

Step 3

Toss2 medium sweet potatoes (about 1 lb.), scrubbed, cut into ½"-thick wedges, with5 Tbsp. extra-virgin olive oilin a large bowl to coat. Add yeast mixture and toss to coat (mixture will be thick; keep tossing to ensure potatoes are fully coated).

Step 4

Generously grease a large rimmed baking sheet withroom-temperature unsalted butter．安排甜土豆,切下来,烘烤sheet and roast until golden brown underneath and almost tender, 15–20 minutes. Turn over and continue to roast until potatoes are golden brown on second side and tender, 6–8 minutes longer.

Step 5

Transfer sweet potatoes to a platter. Serve with mayo sauce for dipping.