Baked Sweet Potato Wedges with Chipotle Cashew Dip
Allow 3 hours time for soaking cashews
2 cups simmering water
1 cup raw cashews (soaked)
3 medium sized sweet potatoes
Olive oil (1 tablespoon for cashew dip and 2 tablespoons for potatoes)
Freshly ground pepper
1 large garlic clove, peeled
1/4 cup fresh lime juice
2-3 pinches sea salt
1 chipotle chili pepper in adobo sauce
1/2 cup water
Bring water to a simmer in a small pan, turn off heat and add raw cashews to pot, allow to sit at least 3 hours.
Preheat oven to 425 degrees F. Place rack in upper third of oven. Cover a rimmed cookie sheet with parchment paper.
Wash and dry potatoes, cut in half lengthwise and then cut each half into wedges. You should be able to get 5-6 wedges per half.
Place wedges on cookie sheet and drizzle with olive oil. Use enough oil that each wedge is glistening with oil, toss.
Place in oven and roast for 40 minutes, turning potatoes halfway through cooking time.
While potatoes cook, make cashew dip:
Place peeled clove of garlic in food processor and process until minced.
Strain cashews and discard cooking water.
Add soaked cashews, lime juice, sea salt, and 1 pepper in adobo sauce, process for 1 minute.
When the dip is the consistency you want and nice and smooth stop processing, taste and decide if it needs more sea salt or chipotle, then make adjustments accordingly.
When potatoes are done, remove from oven and serve with cashew dip.
Recipe Credit: The Organic Kitchen