Herbed Sweet Potatoes with Not Ketchup Cherry Chipotle

Author cheri


  • 1.5 to 2 lbs. sweet potatoes partially or totally peeled
  • Tablespoons olive oil
  • Tablespoons dried rosemary
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cinnamon
  • 1 teaspoon kosher salt
  • pinch red pepper flakes
  • 1/2 cup Not Ketchup Cherry Chipotle Sauce
  • 1/4 cup greek yogurt


  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, prepare dipping sauce: In a separate small bowl, whisk together all sauce ingredients and refrigerate until serving.
  5. Remove potatoes from oven, sprinkle evenly with salt and serve with dipping sauce.