Description
This recipe features smoky roasted sweet potatoes seasoned with smoked paprika and cumin, paired with a creamy, spicy chipotle mayo. It’s a flavorful Southwestern-inspired side dish that’s easy to prepare and perfect for serving warm as an appetizer or accompaniment.
Ingredients
Scale
Sweet Potatoes
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Chipotle Mayo
- 1/2 cup mayonnaise
- 1–2 chipotle peppers in adobo sauce, minced
- 1 teaspoon lime juice
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
- Season Sweet Potatoes: In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until all pieces are evenly coated with the seasoning mixture.
- Roast Sweet Potatoes: Spread the seasoned sweet potato cubes in a single layer on a parchment-lined baking sheet. Roast in the preheated oven for 25 to 30 minutes, flipping them halfway through the cooking time to ensure even browning, until they are tender and golden brown.
- Prepare Chipotle Mayo: While the sweet potatoes roast, combine mayonnaise, minced chipotle peppers, and lime juice in a small bowl. Stir until smooth and taste; adjust the amount of chipotle peppers to achieve your desired heat level.
- Serve: Transfer the roasted sweet potatoes to a serving dish and drizzle with chipotle mayo or serve it on the side. Garnish with chopped fresh cilantro if desired. Serve warm for the best flavor and texture.
Notes
- You can prepare the chipotle mayo in advance and store it in the refrigerator for up to 5 days.
- For a vegan version of this dish, substitute the mayonnaise with a plant-based mayo alternative.
- This dish works well as a side or as an appetizer for gatherings.
