Ingredients
1-2 Large Japanese Sweet Potatoes
4 oz. Avocado Oil (or other preferred Vegetable Oil)
1 tsp Smoked Paprika
1 tsp Cayenne Pepper
1 tbsp. Honey
1 tsp Sea Salt
1 tsp Black Pepper
6 oz. (or 1/2 Jar) Medium or Hot Rollicking Buckaroo Pepper Jam
8 oz. Plain Greek Yogurt
4 oz. Softened Cream Cheese (optional)
Instructions
Prepare the Wedges
Preheat oven to 400 Degrees.
Dice 1-2 large sweet potatoes into long, ½” thick wedges. Toss in a large mixing bowl with approximately 4 oz. avocado oil, 1 tsp smoked paprika, 1 tsp cayenne pepper, and 1 tbsp. honey.
Add sea salt and black pepper to taste.
Cook at 400 degrees on a foil lined cookie sheet for 30-35 minutes or until light browning occurs and sweet potatoes can split with a fork.
Prepare the Dip:
Mix until well combined ½ jar of medium or spicy Rollicking Buckaroo Pepper Jam with 8 oz. of plain Greek yogurt.
For a firmer consistency, add 2-4 oz. of softened cream cheese.
For a vegan option, substitute Greek yogurt and cream cheese for equal parts coconut yogurt.
Serve this low fat, low calorie side dish as an appetizer, or alongside your favorite burger! Enjoy.