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Baked Sweet Potato Wedge’s with Fiesta Fry Sauce

Serving Size: 6-8

Ingredients:
6 med. to lg. Sweet Potatoes (halved lengthwise, then cut into thirds)
3 Tbsp. clean oil: w’ a high smoke point: (combo of: melted coconut and avocado).
¼ tsp. Himalayan Sea Salt
½ tsp. Madrás curry powder
Cookie sheet pan and spray oil
One recipe, Fiesta Fry Sauce (for dipping)

Directions:
Pre-heat standard oven to 425 degrees. Prepare Ingredients as suggested above.
In a large mixing bowl, toss your potatoes in the oil, salt and madras powder. Spray (minimally) your sheet pan with clean oil.
In a single layer, place your potatoes on the pan. Lie on their sides, and bake for 10 minutes. Remove from oven, flip potatoes skin side down and bake.
another ten-15 minutes or until caramelized and tender.

Fiesta Fry Sauce
Serving Size: 6 / Yield: 1-1/2 cups

Ingredients:
3/4 cup local salsa
2 Tbsp. sweet pickle relish
2 Tbsp. lime juice
1 tsp. smoked paprika
1 tsp. cumin powder
1/2 tsp. garlic powder
½ cup mayonnaise, or veganaise.

Directions:
Pulse only: all ingredients in a small food processor, or magic bullet. Sauce should remain on the chucky side!
Chili and use as fry sauce.

NOTE: I often add a little cider or champagne vinegar to this recipe and use as a taco salad dressing,

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