Oh heyyyy baked 2015 side dish that tastes sexy as hell.
Yep. Called potatoes Sexy.
It's for the best! This recipe, just like most of my others, came from the necessity of not wanting to waste stuff. We had some great blue cheese leftover, but after a few days of cheese+bread for snacks and meals were all .... let's cook something with this. And so we did. Now it's your turn to copy us.
You need sweet potatoes! Duh. And butter, chipotle peppers in adobo (we actually only use the adobo sauce here, but save the peppers for something else!), honey or agave, and blue cheese. This is actually a softer version, but any kind of blue cheese that you can crumble easily is perfect.
First, we'll get the potatoes started. Preheat the oven to 450F, and peel the potatoes and cut them into wedges. Or fries. Or chunks. Any shape you like!
Stick the potatoes in the oven on a baking sheet with parchment or cooking spray - we let them roast about halfway and then add the sauce. For the sauce, melt the butter for a few seconds in the microwave.
Then, add the agave and adobo and stir to combine. Taste the sauce! It's like smoky buffalo sauce. Add more adobo if you'd like based on your preference for heat, or even some of the chipotles themselves.
When the sauce is done and the potatoes have been roasting for 10 minutes, take them out of the oven and pour half the sauce over them, then use a spatula to toss the potatoes in the sauce.
Place the potatoes back in the oven for another 5-10 minutes, until the potatoes are cooked through and the sauce has thickened and stuck to the potatoes.
And that's it! Top the whole thing with blue cheese crumbles and serve the rest of the sauce on the side.
Now, we had these with salad + chicken/tofu for dinner, but they're a great snack or even topper to a salad when chilled. The flavor from the chipotle with the blue cheese is a really great combo, and if you're not into sweet potatoes now might be a great time to get into them. Anything covered in butter and cheese is probably worth trying, right?Print
Chipotle Blue Cheese Sweet Potato Wedges
- Total Time: 30 minutes
- 2 large sweet potatoes, peeled and cut into wedges
- ¼ cup melted butter
- 2 tablespoons adobo sauce, plus more if desired
- 1 teaspoon agave
- ¼ cup blue cheese crumbles
- Preheat the oven to 450F. Arrange the potatoes on a baking sheet with cooking spray or parchment paper. Place in the oven for 10 minutes.
- Meanwhile, combine the butter, adobo sauce, and agave. Taste, and add more adobo to your preference.
- After 10 minutes, remove the potatoes from the oven and pour half the adobo sauce over them. Stir to coat. Return to the oven for 5-10 more minutes until cooked through.
- Serve topped with the blue cheese crumbles and with the remaining adobo sauce on the side for dipping.
- Prep Time: 10
- Cook Time: 20
- Serving Size: 4
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