Spiced Up Sweet Potato Wedges with Cranberry Catsup
6 Servings
Ingredients
2 large sweet potatoes, peeled and cut into 1- inch thick lengthwise wedges
1/4 cup Viva La Olive Coratina Robust Extra Virgin Olive Oil
2 teaspoons sea salt
1 teaspoon chili powder
1/2 cup chopped onion
2 tablespoons chopped jalapeño
2 teaspoons minced garlic
1/4 cup Viva La Olive Coratina Robust Extra Virgin Olive Oil
2 teaspoons sea salt
1 teaspoon chili powder
1/2 cup chopped onion
2 tablespoons chopped jalapeño
2 teaspoons minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon all spice
1 cup frozen or fresh cranberries
2 tablespoons Viva La Olive Cranberry Pear Balsamic Vinegar
2 tablespoons pure maple syrup
1 teaspoon chipotle hot sauce
1/2 teaspoon all spice
1 cup frozen or fresh cranberries
2 tablespoons Viva La Olive Cranberry Pear Balsamic Vinegar
2 tablespoons pure maple syrup
1 teaspoon chipotle hot sauce
Directions
- 1. Preheat oven to 375F. Place sweet potatoes on large baking sheet, sprinkle with salt and chili powder. Toss in Coratina oil to coat then spread out so wedges aren’t touching. Bake 12 to 14 minutes or until fork tender, turning once halfway through cooking.
- 2. Meanwhile heat remaining oil in large skillet over medium heat. Add onion and jalapeño, sauté for 5 minutes. Add garlic, cumin and all spice, sauté 1 minute more. stir in cranberries, Cranberry Pear balsamic vinegar, maple syrup and hot sauce. Cook stirring occasionally until cranberries start to pop. Transfer mixture to food processor and whirl until smooth scraping down the sides of the bowl if needed. Serve with sweet potato wedges.
