The perfect side dish for any meal. Spicy and sweet always feels good. If you can’t get your hands on chipotle powder, you can easily sub in chili powder or cayenne pepper to spice things up.
I subbed in yogurt for the dipping sauce in lieu of using sour cream – recipe courtesy of Food52.
- 2 lbs sweet potatoes, peeled & sliced
- 2.5 tbs coconut oil, melted
- 1/2 tsp chipotle powder
- 1 tsp paprika
- 3/4 tsp ground cumin
- 1/2 tsp onion powder
- 1 tsp sea salt
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Toss all ingredients in a bowl. Lay em flat on the baking sheet – no overlapping.
Bake for 12 minutes then flip them. Bake for an additional 10 minutes.
Dipping Sauce Ingredients:
- 1 (7 oz) container Greek yogurt
- juice of 1/2 a lime
- 1 tbs fresh chives, chopped
- 1 tsp sweet chili sauce
- 1/2 tsp sea salt
Combine all ingredients.
Yields 4 servings.