Smoky Roasted Sweet Potatoes with Chipotle Mayo

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Sweet Potatoes:

2 large sweet potatoes (peeled or skin-on, your choice), cut into wedges or cubes

2 tablespoons olive oil

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon ground cumin

Salt and pepper, to taste

Optional: pinch of cayenne for extra heat

For the Chipotle Mayo:

½ cup mayonnaise

1–2 chipotle peppers in adobo sauce (adjust to taste), minced

1 tablespoon adobo sauce (from the can)

1 teaspoon lime juice

1 small garlic clove, finely grated or minced

Pinch of salt

Instructions:

1. Roast the Sweet Potatoes:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.

3. Spread evenly on the baking sheet, making sure the pieces aren’t crowded.

4. Roast for 25–30 minutes, flipping halfway through, until browned and tender with crispy edges.

2. Make the Chipotle Mayo:

1. In a small bowl, whisk together mayonnaise, minced chipotle pepper, adobo sauce, lime juice, garlic, and a pinch of salt.
2. Taste and adjust for spice, lime, or salt.

3. Serve:

Serve the roasted sweet potatoes hot, with chipotle mayo on the side or drizzled over the top.

Garnish with chopped cilantro, lime wedges, or a sprinkle of flaky salt if you like.