Description
Delicious smoky roasted sweet potatoes seasoned with smoked paprika and chili powder, served alongside a zesty chipotle mayo dipping sauce. This easy-to-make recipe offers a perfect balance of smoky, spicy, and tangy flavors, ideal as a flavorful side dish or appetizer.
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 oven to 425°F (220°C) to ensure it reaches the right temperature for roasting the sweet potatoes evenly and achieving a crispy exterior.
- Prepare Sweet Potatoes: In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, chili powder, garlic powder, salt, and black pepper until they are well coated in the seasoning mixture.
- Roast Sweet Potatoes: Arrange the seasoned sweet potato wedges in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, turning once halfway through, until they are tender on the inside and crispy on the outside.
- Make Chipotle Mayo: While the potatoes are roasting, combine mayonnaise, chipotle pepper sauce, lime juice, garlic powder, onion powder, salt, and pepper in a small bowl. Stir until smooth and well blended.
- Serve: Plate the roasted sweet potatoes and serve them warm alongside the chipotle mayo for dipping.
Notes
- You can adjust the spiciness of the chipotle mayo by adding more or less chipotle pepper sauce to your taste.
- For extra crispiness, spread the sweet potatoes out on the baking sheet so they aren’t touching each other.
- If you prefer, substitute olive oil with avocado oil for a slightly different taste and higher smoke point.
- This recipe can be made gluten free and vegetarian as is.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best texture.
