Too good to be true.
I am a huge fan of sweet potatoes. In any form: fries, thin cut, thick cut, baked, mashed, on pizza. They are so delicious. I'm always looking for new and inventive ways to make dips or sauces. I thoroughly enjoy the classic ketchup and mustard.
But this cashew aioli is a little classier. I would serve these at a dinner party, or eat them on a Sunday night tuning in to my HBO series. (True Detective anyone?)
I make roasted sweet potatoes at least once a week, and I finally found a perfect companion for them! I stole the cashew aioli idea from a post for skinny parsnip fries over on a house in the hills.
And who ever said fries couldn't be healthy?
chipotle sweet potato wedges + cashew aioli dipping sauce
2 sweet potatoes or garnet yams
2 tsp chipotle powder or chili-chipotle powder
1/2 tsp garlic powder
1/4-1/2 tsp salt
1 tbsp olive oil
for the cashew aioli:
3/4 cup heaping raw cashews, soaked in water for 4 hours or overnight
2 cloves garlic, minced
2 tbsp extra virgin olive oil
2-4 tbsp water
1 tbsp rice vinegar
1 tbsp lemon juice, freshly squeezed
1 tbsp dijon or german mustard
1/2 tsp salt
1/4 tsp ground black pepper
fresh cilantro for garnish
To prepare the aioli, you must soak the cashews in water for 4 hours or overnight. After, rinse and dry the cashews. In a food processor or heavy duty blender, combine the cashews and garlic. Pulse until a crumbly mixture is formed. Add the evoo, vinegar, lemon juice, mustard, salt, and pepper. Mix together until a smooth texture is reached. Add the 2 tbsp of water and mix. Continue adding water by tablespoon until desired consistency is reached. Garnish with cilantro.
Preheat the oven to 400 degrees. Cut the sweet potatoes into large wedges about 1/2-1 inch thick. Evenly cover the sweet potatoes in chipotle, garlic, salt, and olive oil.
Place the wedges on a baking sheet or pan and roast for 20 minutes. Toss or turn over and continue cooking for an additional 5 minutes. Keep a close eye to make sure they do not burn!
Serve with cashew aioli and enjoy!
*You will definitely have leftover aioli. Spread it on sandwiches, make these wedges again, or anything else your heart desires!