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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.

Course Side Dish
Cuisine American
Keyword easy side dish recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Author Linda Spiker


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
  • 1/4 cup fresh lime juice
  • 2-3 pinches sea salt
  • 1 chipotle chili pepper in adobo sauce (or less if sensitive to heat)
  • 1/4 ┬áto 1/2 cup water, start with a 1/4 cup and add more if needed


  1. Bring water to simmer in small pan, turn off heat, add raw cashews to pot, allow to sit at least three hours

  2. 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

  3. Peel sweet potatoes, cut in half lengthwise and then cut each half into wedges. About 1/2" thick at widest point

  4. 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

  5. Sprinkle generously with freshly ground pepper and sea salt, toss
  6. Place in oven and roast for 40 -50 minutes, turning potatoes halfway through cooking time

While potatoes cook, make cashew dip:

  1. Place peeled clove of garlic in food processor and process until minced
  2. Strain cashews and discard cooking water
  3. 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) 

  4. 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)

  5. 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

  6. When potatoes are done (edges browned and crispy) remove from oven and serve with cashew dip