Chipotle Sauce with Sweet Potato Wedges

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2 Medium-Large Sweet Potatoes, scrubbed

2 tbs Grapeseed Oil

½ cup Raw Cashews, soaked overnight

3 tbs Unsweetened Oat Creamer

2 tbs Filtered Water

1  Canned Chipotle Pepper in Adobo Sauce

1 ½ tsp Adobo Sauce, from can of chipotles

1 tsp Lime Juice

¼ tsp Garlic Powder

½ tsp Kosher Salt, more to taste

Chopped Parsley, optional garnish


Heat oven to 425° F. Cut sweet potatoes in half lengthwise, then slice into ½-¾ inch thick wedges. Place the wedges on a large baking sheet, drizzle with grapeseed oil, and season with salt. Toss to the wedges until coated with oil, and place in the oven for 30 minutes, turning once.

While the wedges are roasting, make the sauce. Place the soaked cashews, oat creamer, water, chipotle pepper, chipotle sauce, lime juice, garlic powder, and salt into a large jar. Use an immersion blender to blend the ingredients together until a smooth sauce forms. Alternatively, add the ingredients to a standing blender or food processor, and blend until smooth.

Taste the sauce and add any additional salt if needed. Also, if the texture of the sauce is a bit thick, simply add a splash of oat creamer until the desired texture is achieved.

While still warm, transfer the wedges to a large plate and garnish with some freshly chopped parsley. Serve the wedges alongside the cashew chipotle sauce and enjoy.

Recipe yields about ½ cup of sauce.