Recipe: Chipotle & Lime Sweet Potatoes

Sweet potatoes and chipotle. You cannot go wrong with this combination. Or at least that is what my tastebuds think. This is easy and can be served warm or cold as a potato salad. I have gotten positive reactions when I have served it and I hope you will too.

4 large sweet potatoes
1 bunch of cilantro roughly chopped
4 limes
1/3 cup of olive oil
1/4 cup vegetable oil
1 chipotle pepper in adobe sauce
1 garlic clove, minced
2 teaspoons salt
1/4-1/2 cup chopped green onions (optional)

Serves 8

Preheat oven to 350.
In a large salad bowl add half of the chopped cilantro, oils, chipotle, garlic and zest from two limes and the juice from all four (should be approx 1/2 cup) and salt. Peel sweet potatoes and chop into large 1 inch think slices.

Toss in bowl and make sure to coat well.
Pour onto a large baking sheet and place in oven for 45-60 minutes or until sweet potatoes are cooked. Remove and add remaining cilantro and green onions.
HINT: If you have the time and want the extra FLAVOUR BURST place sweet potatoes individually on a bbq and sear each side for around 2 minutes until grilled.

Recipe: Chipotle Aioli with Lime or Lemon

Chipotle. This adds instant kick to anything. I know it has been used and abused but call me a chipotle-beater as I still haven't had enough and will put it in everything. Check out my chipotle mayo/aioli. This is a serious staple in my fridge as it will save anything from being boring. Use it as a dip, put it on fish (fish tacos--yes, yes, yes!), on sweet potatoes, coleslaw--endless possiblilities.

1 cup loosely packed cilantro
1/2 or 1 chipotle pepper in adobo sauce
1 clove of garlic
1 cup regular or light mayonnaise
1/4 cup sour cream or more mayonnaise
1/4 cup feta (optional)
1/2 a teaspoon lime or lemon zest
1 tablespoon lime or lemon juice

Yield approx: 1 1/2 cup

In a food processor pulse garlic until fine. Add cilantro, pulse until blended. Add the remaining ingredients, until well blended. Keeps in fridge for 7-10 days.