When I really want a healthy meal that feels like it’s a treat, I go for these Easy Baked Sweet Potato Wedges with Chipotle Cashew dip! Whether you eat them alone or alongside a delicious green salad or roasted chicken, you can’t go wrong.
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Easy Baked Sweet Potato Wedges with Chipotle Cashew Dip:
The sweet potatoes are cut in half lengthwise and then carefully cut into wedges. Don’t go too thick or they will take longer to cook and tend to get mushy in the middle. Drizzle in olive oil, sprinkle liberally with sea salt and freshly ground black pepper, then pop in the oven and roast until the edges are crisp and browned. The secret to getting those browned edges is a hot oven and placing the pan close to the heating implement!
The Cashew Dip:
This chipotle cashew dip is really easy to make. Simply soak the nuts for a few hours (or overnight) and then place in a food processor with garlic, lime juice, sea salt and chipotle chilis in adobo sauce then process until smooth. Then just dip away! If you have leftover dip you can make this crispy veggies tomorrow!
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