I remember the first time Julie made these for me, accompanied with her Chipotle Dipping Sauce. I thought, how can sweet potatoes taste good with chipotle sauce on them? You’ll have to see for yourself. Trust me that you will not be disappointed. They also plate very well if you’re trying to impress a guest or two. My brother, who still hasn’t jumped on the band wagon, is constantly asking for this recipe to be cooked up when we’re in Tennessee visiting.
4 medium-sized sweet potatoes, cut lengthwise into spears
¼ cup (60 mL) olive oil
2 teaspoons cumin
½ teaspoon salt
½ teaspoon pepper
½ cup (60mL) Chipotle Dipping Sauce ( recipe here)
- Preheat oven to 400°F (205°C). Cover two cookie sheets with aluminum foil.
- Toss sweet potatoes with olive oil, cumin, salt, and pepper and spread out evenly on cookie sheets, making sure not to crowd the spears.
- Turn potatoes once or twice during baking. Bake 30–40 minutes or until potatoes are done and slightly crispy.
- Serve with Chipotle Dipping Sauce.
Tips & Tricks—These go great with just about whatever condiment suites your fancy. For some time-saving tricks, have the potatoes already cut into wedges, and in a container filled with water in the fridge. When you are ready to cook them, pour off the water, dry the spears, then season and cook. While we don’t call for peeling the sweet potatoes, feel free to do so if that is your preference.
