Chili Lime Sweet Potato Wedges & Jalapeno Ranch
Ingredients
- 4 sweet potatoes, scrubbed
- 2 tbsp olive oil
- juice of 1 lime
- 1 tbsp chili powder
- 1 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
Jalapeno Ranch:
- 1/3 cup Duke's Mayo
- 1/4 cup sour cream
- 2 tbsp fresh jalapeno, minced
- 1 garlic clove, minced
- 1 tsp fresh parsley, chopped
- 1 tsp fresh dill, chopped
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp milk, or more depending on desired consistency
Instructions
- Preheat oven to 430 degrees. Line 1 or 2 baking sheets with foil or parchment and set aside.
- Trim and discard the ends of the sweet potatoes. Slice potatoes into wedge shapes and toss them in a large bowl with the olive oil, lime juice, chili powder, salt, and pepper. Spread them out evenly on the prepared baking sheets and try not to overcrowd them.
- Bake in the preheated oven for 35 minutes or until desired crispiness.
- While the sweet potatoes are baking, whisk together all the ranch ingredients in a small bowl except the milk. Add the milk last to thin the mixture to desired consistency. I usually start with 1 tbsp and and up putting 2 tbsp.
- When the wedges are done, serve them hot on a platter with ranch on the side for dipping.