I love making healthier versions of naughty food, like this recipe for Fully Loaded Sweet Potato Wedges with Bacon and Creamy Adobo Sauce!
It really comes in handy when you have a craving for a big plate of loaded potato skins, but you don’t want to take in all of those greasy calories and the ensuing belly ache. These sweet potato wedges are roasted and lightly dressed with a spicy, dairy-free adobo sauce and a sprinkle of bacon and green onion.
Adobo has become my new obsession lately. I get small cans of Canned Chipotle Peppers in Adobo Sauce, and drain out the sauce to use in recipes. The chipotle peppers are also used (sometimes) but my kids are anti-spicy food right now, so I have to keep things fairly mild. The Adobo sauce has this smoky, spicy flavor that I just can’t get enough of.
In this recipe I combined the Adobo with coconut milk, fresh cilantro, lime juice and garlic powder. So perfect with spiced and roasted sweet potato wedges! This recipe is really fun to serve as an appetizer when you have friends over — who doesn’t love a little wholesome comfort food? Enjoy!
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Wash the sweet potatoes. Cut in half lengthwise, then cut each half into 3 lengthwise wedges. Place in a large bowl.
In a small bowl combine the oil, paprika, cinnamon and garlic. Drizzle over the sweet potato wedges, toss to coat each wedge. Place in a single layer on the prepared baking sheet.
Bake for 12 minutes, flip each wedge over, and bake for another 12 minutes. Wedges should be tender. Remove from oven.
Line the roasted wedges on a serving platter. Drizzle with the Creamy Adobo Sauce and sprinkle with the bacon and green onions. Serve with additional sauce on the side. Enjoy!
Combine all of the ingredients in a blender and process until smooth.
*Note: the adobo sauce is quite spicy, so add as much or as little as you want. It’s a wonderful flavor!