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Chipotle Spiked Sweet Potato Wedges with Creamy Avo Dip

Servings 8

Ingredients
  

For the Sweet Potatoes

  • 4 sweet potatoes peeled
  • 3-4 tbsp olive oil separated
  • tsp smoked paprika
  • ½ tsp chipotle powder
  • 1 tsp sea salt

For the Avocado Dip

  • 2 ripe avocados
  • ¼ cup full fat plain yogurt I like SKYR yogurt because it is lactose free or I use vegan coconut yogurt
  • 2 tsp lime juice
  • ½ tsp sea salt

Instructions
 

  • For the Sweet Potatoes: Preheat the oven to 400˚F convection.
  • Cut the sweet potatoes into wedges, place on 2 parchment lined cookie sheets, drizzle evenly with olive oil and toss.  Sprinkle with smoked paprika, chipotle powder and salt, toss again. Spread potatoes in a single layer making sure there is plenty of room for the potatoes to crisp evenly.
  • Bake for 45 minutes or until brown and crisp around the edges.
  • In the meantime make the Avocado Dip: Place the flesh of the avocados in the bowl of a food processor, add the yogurt and lime juice, process until smooth, scraping down the sides of the processor.  Taste, add salt, mix again, taste, add more salt or lime juice.