Description
This recipe features smoky roasted sweet potatoes seasoned with smoked paprika and chili powder, paired perfectly with a zesty chipotle mayo dip. The sweet potatoes are roasted until tender and crispy, making a deliciously flavorful and satisfying side dish or snack.
Ingredients
Scale
Sweet Potatoes
- 2 large sweet potatoes, peeled and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Chipotle Mayo
- 1/2 cup mayonnaise
- 1 tablespoon chipotle pepper sauce
- 1/2 lime, juiced
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough to roast the sweet potatoes properly and achieve a nice crispy texture.
- Prepare Sweet Potatoes: In a large bowl, toss the peeled and cut sweet potato wedges with olive oil, smoked paprika, chili powder, garlic powder, salt, and black pepper until they are evenly coated with the seasoning mixture.
- Roast Sweet Potatoes: Arrange the seasoned sweet potato wedges in a single layer on a baking sheet. Roast them in the preheated oven for 20-25 minutes, turning halfway through, until they are tender inside and crispy on the outside.
- Make Chipotle Mayo: While the sweet potatoes are roasting, combine mayonnaise, chipotle pepper sauce, lime juice, garlic powder, onion powder, salt, and pepper in a small bowl. Mix well until all ingredients are fully incorporated to create a creamy, tangy dipping sauce.
- Serve: Once the sweet potatoes are done roasting, serve them hot alongside the chipotle mayo for dipping. Enjoy as a side dish or flavorful snack.
Notes
- For extra crispiness, spread sweet potato wedges in a single layer without overcrowding the baking sheet.
- You can adjust the amount of chipotle pepper sauce in the mayo to make it more or less spicy according to your taste.
- Leftover chipotle mayo can be stored in the refrigerator for up to 3 days.
- Sweet potatoes can also be roasted with their skins on for added texture and nutrients.
