Maple Roasted Sweet Potato Wedges

Maple Roasted Sweet Potato Wedges

This delicious recipe for Maple Roasted Sweet Potato Wedges pairs perfectly with Season's Greetings Sweet T.

Servings

5

Prep

10m

Cook

30m

Ingredients

  • 1 Cup Vegan mayonnaise

  • 2 Tablespoons Finely chopped green onion

  • 3 Teaspoons McCormick® Salt Free Sunshine by Tabitha Brown All Purpose Seasoning, divided

  • 1 Teaspoon McCormick® Chipotle Chili Pepper

  • 1 Teaspoon Lemon juice

  • 1/4 Cup Vegetable oil

  • 2 Tablespoons Pure maple syrup

  • 1/4 Teaspoon McCormick® Sea Salt Grinder

  • 1 1/2 Pound Sweet potatoes, peeled and cut into 1-inch thick wedges

  • 2 Tablespoons Sliced almonds

  • 2 Tablespoons Chopped fresh parsley

Directions

1. Preheat oven to 450°F. Whisk mayonnaise, green onion, 1 teaspoon of the Sunshine Seasoning, Chipotle Chili Pepper and lemon juice in a small bowl until well blended. Cover. Refrigerate until ready to serve.

2. Mix oil, syrup and remaining Sunshine Seasoning in large bowl. Reserve 2 tablespoons of the mixture; set aside. Add sweet potato wedges to remining syrup mixture in large bowl; toss to coat. Arrange sweet potato wedges in single layer on large parchment-lined baking pan.

3. Roast potato wedges 20 minutes. Add almonds to reserved syrup mixture, stirring until well blended. Remove sweet potatoes from oven. Flip wedges and drizzle with syrup and almond mixture. Roast 10 minutes longer or until tender and lightly browned. Sprinkle with parsley and serve with chipotle aioli
for dipping.

*Recipe and Photo Courtesy of McCormick & Company, Inc.

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