By Traeger Kitchen
We've got the three S's here: Sweet, Savory, and Spicy. Roast em up and let these spuds take a dip in a chipotle flavor bath that'll make for the perfect side.
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|4 Whole||sweet potatoes|
|3 Tablespoon||extra-virgin olive oil|
|1 Teaspoon||black pepper|
|2 Whole||Chipotle Peppers in Adobe Sauce|
|2 Whole||lime, juiced|
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
Toss the sweet potatoes with the olive oil, salt and pepper, and place on a sheet pan. Place the sheet pan directly on the grill grate and cook 20-30 minutes, stirring occasionally until the potatoes are brown and crispy.
500 ˚F / 260 ˚C
4 Whole sweet potatoes
3 Tablespoon extra-virgin olive oil
1 Tablespoon salt
1 Teaspoon black pepper
While the potatoes are cooking combine mayonnaise, chiles and lime juice in a blender and puree until smooth.
1 Cup mayonnaise
2 Whole Chipotle Peppers in Adobe Sauce
2 Whole lime, juiced
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