Description
Spcied Sweet Potatoes served with Not Ketchup Cherry Chipotle
Ingredients
Units
Scale
- 1.5 to 2 lbs. sweet potatoes (partially or totally peeled)
- 1 1/2 Tablespoons olive oil
- 1 1/2 Tablespoons dried rosemary
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- 1 teaspoon kosher salt
- pinch red pepper flakes
- 1/2 cup Not Ketchup Cherry Chipotle Sauce
- 1/4 cup greek yogurt
Instructions
- Prepare fries: Preheat oven to 425°F. Cut each potato in half crosswise. Cut each half into 1/2-inch slices, then cut slices into 1/2-inch strips (to resemble French fries). Place potatoes in a large bowl.
- In a small bowl, combine paprika, cumin and oregano. Drizzle oil over potatoes. Using a silicone spatula, toss potatoes gently yet thoroughly to coat. Sprinkle paprika mixture evenly over potatoes and toss gently.
- Arrange potatoes in a thin layer on a large, foil-lined baking sheet. Bake for 25 to 30 minutes, stirring every 10 minutes, until tender and golden brown.
- Meanwhile, prepare dipping sauce: In a separate small bowl, whisk together all sauce ingredients and refrigerate until serving.
- Remove potatoes from oven, sprinkle evenly with salt and serve with dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish