Type of Recipe:
Vegetarian or Vegan
Baked Sweet Potato Wedges with Fiesta Fry Sauce
Clean up before plate up!
This recipe is so special to me – it was created for a competitive fitness athlete that had needs that challenged me in the kitchen. This opportunity helped me reinvent my style of cooking and made me the chef that I am today!
At the time, I was feeling like a hypocrite – a 50 pound overweight, professional clean food chef with a Bachelor’s of Science in Natural Health. Seriously! I was cleaning up everyone’s lifestyle but mine – until I rediscovered a clean eating lifestyle and a series of cookbooks by Tosca Reno, the clean eating queen herself! I used this information and wisdom as a guideline of information to help my clients and myself to achieve optimal health, and many, many body transformations.
I often add a little cider or champagne vinegar to this sauce recipe and use it as a taco salad dressing.
6 medium to large sweet potatoes (halved lengthwise, then cut into thirds)
3 tbsp. clean oil with a high smoke point (combo of melted coconut and avocado)
1/4 tsp. Himalayan sea salt
1/2 tsp. madrás curry powder
Cookie sheet pan and spray oil
Fiesta Fry Sauce 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
1/2 cup mayonnaise, or vegenaise
Step by Step Instructions
Pre-heat standard oven to 425 degrees. Prepare ingredients as suggested above and make fry sauce while potatoes are cooking.
In a large mixing bowl, toss your potatoes in the oil, salt and madrás 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 10-15 minutes or until caramelized and tender.
Fry Sauce Instructions: Pulse all ingredients in a small food processor, or magic bullet. Sauce should remain on the chunky side! Chili and use as fry sauce.