Easy Baked Sweet Potato Wedges with Chipotle Cashew Dip
A delicious side dish to roasted chicken or a green salad! 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.
Servings 4 servings
Ingredients
Allow 3 hours time for soaking cashews
- 2 cups simmering water
- 1 cup raw cashews, soaked
- 3 medium size sweet potatoes, peeled and cut into wedges (not too thick!. 1/2" at most please)
- 3 tablespoons Olive oil, separated (some for potatoes, some for dip)
- sea salt
- freshly ground pepper
- 1 large clove garlic, peeled
- ¼ cup fresh lime juice
- 2-3 pinches sea salt
- 1 chipotle chili pepper in adobo sauce (or less if sensitive to heat)
- ¼ to ½ cup water, start with a 1/4 cup and add more if needed
Instructions
- Bring water to simmer in small pan, turn off heat, add raw cashews to pot, allow to sit at least three hours
- When cashews have soaked for at least three hours and you are ready to eat: Preheat oven to 425 degrees. Place rack in upper third of oven. Cover a rimmed cookie sheet with parchment
- Peel sweet potatoes, cut in half lengthwise and then cut each half into wedges. About 1/2" thick at widest point
- Place wedges on parchment covered cookie sheet and drizzle with 1-2 tablespoons olive oil. Use enough oil that each wedge is lightly glistening with oil, toss
- Sprinkle generously with freshly ground pepper and sea salt, toss
- Place in oven and roast for 40 -50 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, 1 tablespoon olive oil, lime juice, sea salt, 1/4 cup water and 1 pepper in adobo sauce (or less if sensitive to heat)
- Process for one minute, if needed add up to another 1/4 cup water for thinning (I prefer mine a little thinner, some people like it thick, totally up to preference)
- 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 (edges browned and crispy) remove from oven and serve with cashew dip