A delightful twist on classic sweet potato fries, paired with a smoky and creamy chipotle dip.
Preheat your oven to 425°F (220°C).
Preheating the oven ensures even cooking and helps achieve a crispy texture.
Wash and peel the sweet potatoes, then cut them into wedges.
Cut the wedges evenly to ensure they cook at the same rate.
In a mixing bowl, combine olive oil, ground coriander, ground fennel, ground oregano, and salt.
Mixing the seasoning with oil helps it adhere better to the sweet potatoes.
Toss the sweet potato wedges in the seasoning mixture until evenly coated.
Use your hands or a spatula to ensure every wedge is well coated.
Spread the seasoned wedges on a greased baking sheet in a single layer.
Avoid overcrowding the baking sheet to allow proper air circulation for crispiness.
Bake in the preheated oven for 30-40 minutes, flipping the wedges every 10 minutes.
Flipping the wedges ensures they cook evenly on all sides.
While the wedges are baking, prepare the chipotle dip by mixing mayonnaise, chipotle pepper, adobo sauce, Tabasco sauce, and ground cumin in a small bowl.
Adjust the spice level of the dip by adding more or less Tabasco sauce.
Serve the baked sweet potato wedges hot with the chipotle dip on the side.
Garnish with a sprinkle of fresh herbs like parsley or cilantro for added color and flavor.
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