Great ready for your new favorite recipe to serve at dinner parties and potlucks this year! These baked sweet potatoes wedges with an easy, ready-in-seconds dipping sauce are going to be the talk of friends and family this spring and summer.
My favorite part of this recipe is the dip since it doesn't require any soaking of nuts or other lengthy preparations. Instead, I utilize cashew butter (almond butter would work, too) to create creamy results in a fraction of the time. Combined with baked and slightly caramelized sweet potatoes, this dish can come together in about 30 minutes. Just make sure to double the recipe if you're serving a crowd...these go quickly!
YIELDS
6-8 servings as an appetizer
PREP TIME
COOK TIME
TOTAL TIME
- 1 tablespoon olive oil
- 1 large sweet potato (or two medium), cut into thick wedges
- Salt and pepper, to taste
- 1/4 cup cashew butter
- 2 chilis in adobo
- 1 teaspoon maple syrup or agave
- 1 clove garlic
- 1/2 teaspoon sea salt
- 1/2 cup water
Directions
1. Preheat oven to 350°F. On a parchment-lined cookie pan, toss sweet potato wedges in olive oil, salt, and pepper, making sure everything is coated. Bake for 25-30 minutes, until browning and just starting to caramelize.
2. While sweet potatoes are baking, blend cashew butter, chilis, maple syrup, garlic, salt, and water until completely smooth. Add more water if you'd like a thinner dip (keep in mind that the dip thickens up considerably when stored in the fridge).
3. Serve baked sweet potato wedges alongside chipotle sauce for dipping.
Also by Molly: Chocolate Cherry Biscotti
Related: Ultimate Loaded Guacomole
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Photos: Molly Lansdowne
