Roasted sweet potato wedges with smoky chipotle-lime mayo

• 6 ¼ medium sweet potatoesabout 3 medium, scrubbed clean, unpeeled
• 2 tbs olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• ¾ tsp salt
• ¼ tsp black pepperfreshly ground
• 5 ¾ tbs mayonnaiseabout 5 tablespoons
• 1 tbs chipotle peppers in adobo sauceminced, from a small can
• 1 limezested and juiced
• ¼ bunch fresh cilantroroughly chopped

1. 1

   Preheat your oven to 220°C (425°F) and line a sheet pan with parchment paper.

   Tip: Position the rack in the lower third of the oven — the bottom heat gives you better caramelization on the cut sides.

2. 2

   Cut each sweet potato in half lengthwise, then cut each half into 3-4 wedges about 2cm (¾ inch) thick at the widest point. Keep the wedges roughly the same size so they cook evenly.

   Tip: No need to peel — the skin gets crispy and holds the wedge together.

3. 3

   Toss the wedges in a large mixing bowl with the olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Use your hands to make sure every wedge is evenly coated.

4. 4

   Spread the wedges in a single layer on the lined sheet pan, cut side down, leaving a little space between each one. Don't crowd them — overcrowding means steaming instead of roasting.

   Tip: If they don't all fit with space between them, use two sheet pans. Crowding is the number one reason roasted vegetables come out soggy.

5. 5

   Roast for 15 minutes, then flip each wedge to the other cut side. Continue roasting for another 8-10 minutes until the edges are deeply caramelized and a fork slides through the thickest part with no resistance.

   Tip: The natural sugars in the sweet potato will create dark golden-brown spots — that's flavor, not burning. Embrace it.

6. 6

   While the wedges roast, make the chipotle-lime mayo: in a small bowl, stir together the mayonnaise, minced chipotle peppers in adobo, lime zest, and lime juice until smooth. Taste and add a pinch of salt if needed.

   Tip: Start with 1 tablespoon of chipotle and taste — add more from the can if you want extra heat. The adobo sauce adds more smokiness than the peppers themselves.

7. 7

   Transfer the roasted wedges to a plate, scatter the chopped cilantro over the top, and serve with the chipotle-lime mayo on the side for dipping.

   Tip: Leftovers reheat well on a sheet pan at 200°C (400°F) for 5-7 minutes until crispy again. The mayo keeps in the fridge for up to 5 days.

• sheet pan (half-sheet (18x13 inch))
• mixing bowl (large)
• small bowl

Per serving

Nutritional values are estimates only.