When I really want a healthy meal that feels like it’s a treat, I go for Baked Sweet Potato Wedges with Chipotle Cashew dip! Whether you eat them alone or alongside a delicious green salad or roasted chicken, you can’t go wrong.
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The Sweet Potatoes:
The sweet potatoes are cut in half lengthwise and then carefully cut into wedges. Don’t go too thick or they will take longer to cook. Drizzle in olive oil, sprinkle liberally with sea salt and freshly ground black pepper and pop in the oven until the edges are crisp and browned. The secret to getting those browned edges is a hot oven and placing the pan close to the heating implement!
The Cashew Dip……and your options!
This chipotle cashew dip is really easy to make. Simply soak the nuts for a few hours (or overnight) and then place in a food processor with garlic, lemon juice, sea salt and chipotle chili powder, then process until smooth. The chipotle chili powder will lend a smoky chipotle flavor but not all that much heat. If you like a lot of heat I will recommend chipotle paste or using actual chipotle chilis in adobo sauce. The reason I am using powder is because these are ‘easy’ sweet potato wedges with chipotle cashew dip and almost everyone has chipotle powder in their pantry. No need to go out and buy a special ingredient and figure out how to use what is left. So if you like smoky and mild, use the powder, if you like to bring on the heat, use the paste or canned peppers in adobo sauce.
These baked wedges and dip are grain free, gluten free, dairy free, vegan, Paleo and Whole 30 compliant! So enjoy with no guilt whatsoever. just pick up a wedge and dip!
The Recipe: Easy Baked Sweet Potato Wedges with Chipotle Cashew Dip
Tips and what you will need: I use chipotle chili powder in this recipe to keep it simple but if you prefer more heat use chipotle paste or using actual chipotle chilis in adobo sauce starting with 1/2 a teaspoon and working your way up. You will need a food processor, a rimmed cookie sheet and parchment paper.
- Allow 3 hours time for soaking cashews
- 2 cups simmering water
- 1 cup raw cashews (soaked)
- 3 medium size sweet potatoes, cut into wedges
- Olive oil
- sea salt
- freshly ground pepper
- 1 large clove garlic, peeled
- 1 teaspoon fresh lemon juice
- 2-3 pinches sea salt
- 1½ - 2 teaspoons chili powder (if you want more heat, use chipotle paste or chipotle chilis in adobo sauce starting with a ½ teaspoon and adjusting to taste)
- Bring water to simmer in small pan, turn off heat and add raw cashews to pot, allow to sit at least three hours
- Preheat oven to 425 degrees. Place rack in upper third of oven. Cover a rimmed cookie sheet with parchment
- Wash and dry potatoes, cut in half lengthwise and then cut each half into wedges. You should be able to get 5-six wedges per half
- Place wedges on parchment covered cookie sheet and drizzle with olive oil. Use enough oil that each wedge is glistening with oil, toss
- Sprinkle generously with freshly ground pepper and sea salt, toss
- Place in oven and roast for 40 minutes, turning potatoes halfway through cooking time
- While potatoes cook, make cashew dip:
- Place peeled clove of garlic in food processor and process until minced
- Strain cashews and discard cooking water
- Add soaked cashews, lemon juice, salt, and 1½-2 teaspoons chipotle chili powder (or use chipotle paste, or chipotle chilis in adobo sauce, starting with ½ teaspoon and adding more to taste)
- Process for one minute
- When dip looks like a course paste, add some water 1 tablespoon at a time, processing between additions, scraping down sides of food processor
- When dip is the consistency you want and nice and smooth stop processing, taste and decide if it needs more sea salt or chipotle, then make adjustments accordingly
- When potatoes are done, remove from oven and serve with cashew dip
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