Sweet Potato Wedges with Garlic Avocado Aioli

WEDGES:--
2 large kumera, scrubbed & cut lengthwise in wedges
1-2 tbsp cornflour
1-2 tbsp rice bran oil
2 tsp sweet paprika
2 tsp garlic powder
½ tsp Cayenne pepper
2 tsp dried thyme
SIDS SALT & PEPPER to taste
AVOCADO GARLIC AIOLI:--
1 large avocado
2 tbsp SIDS RASPBERRY HONEY MAYO
1 clove garlic, crushed
2 tsp freshly squeezed lemon juice
SIDS SALT & PEPPER to taste

Arrange oven racks to the upper level of your oven. Place kumera in a large bowl and cover with cold water. Allow them to soak for over an 1 hour.
Preheat oven to 230°C and place baking trays into the oven to heat them up.
WEDGES: pat them dry with paper towels. Add the cornflour into a large zip-lock (or plastic) bag and add the wedges. Seal the bag, with air in it, and shake vigorously to evenly coat the fries. Remove the heated oven trays from the oven, line with baking paper and lightly spray with cooking oil spray. Empty the wedges onto trays and coat them with the oil and herbs/seasonings and SIDS SALT & PEPPER to taste. Arrange the fries in a single layer with plenty of space between them. (at least 1cm )
Bake for 15-20 minutes then remove trays from the oven and test wedges with a fork. If they are just tender, flip them (keeping them in a single layer again with plenty of space between them) and return them to the oven for a further 5-10 minutes, until they are tender-crisp.
Turn oven heat off oven and leave oven door ajar allowing the wedges to further crisp in the oven for about 5 minutes extra before serving.
AVOCADO GARLIC AIOLI: Combine the avocado, SIDS RASPBERRY HONEY MAYO, garlic and lemon juice in a magic bullet small cup or a small food processor. Blend for 20 seconds until smooth and creamy. (Scrape the sides with a spoon and blend for a further 10 seconds if needed).
Season with SIDS SALT & PEPPER to taste then serve.