Baked Sweet Potato Wedges with Chipotle Aioli

Baked Sweet Potato Wedges with Chipotle Aioli

Who doesn’t crave sweet potato fries every now and then?

The salty-sweet combo gets me every time.

And they are especially delicious when served with aioli.

Classic aioli, pesto aioli, herbed garlic aioli, or my personal favorite, chipotle aioli.

Sweet Potato Wedges with Chipotle Aioli

Have you tried the slightly more tender (and easier to make) sweet potato wedges?

I mean, it doesn’t get much easier. You don’t even have to peel the sweet potatoes! Simply slice into wedges, drizzle with olive oil and season with salt and pepper, and bake for about 30 minutes.

Voila! You’ve got a giant plate of creamy golden wedges, just waiting for dipping.

For reals, don’t skip the sauce. It’s everything.

I lightened it up a little by using half Greek yogurt, half mayo, and kicked up the flavor by like 10 notches by stirring in canned chipotle peppers, lime, and fresh garlic.

It’s so good, you may find yourself using the fries as a glorified aioli scooper. (Hey, I won’t judge).

Easy Recipe for Baked Sweet Potato Wedges with Chipotle Aioli

 

Baked Sweet Potato Fries with Chipotle Aioli
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 4
Ingredients
  • 2 extra large sweet potatoes, or 3 medium-large (enough to fill 1 baking sheet when cut up)
  • Generous drizzle of olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/4 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 2 teaspoons minced canned chipotle peppers or more, to taste
  • Juice of 1/4 lime
  • 1 clove garlic, minced
Instructions
  1. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and set aside.

  2. Wash and scrub the sweet potatoes until they are clean. Pat them dry with paper towels. 

  3. Cut the sweet potatoes in half lengthwise, then cut each half into lengthwise wedges. If your sweet potatoes are extra long, cut them in half cross-wise first, before you slice into wedges. 

  4. Place the potato wedges on the parchment lined baking sheet. Drizzle generously with olive oil, and sprinkle with the salt and pepper. Toss with your hands to coat, and spread the wedges out evenly.

  5. Place the potatoes in the oven and bake for about 25-30 minutes, flipping halfway through, until the potatoes are browned and tender.

  6. As the potatoes bake, make the aioli dipping sauce by stirring together the Greek yogurt, mayonnaise, chipotle, lime juice, and garlic. Let rest in the refrigerator until the wedges are done. 

  7. When the potatoes are done, remove from the oven and let cool slightly. Serve right away with the chipotle aioli. 

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Thai Red Curry with Butternut Squash and Chicken

Thai Red Curry with Butternut Squash and Chicken | www.ericajulson.com

Thai curry is one of the most comforting, warming dishes you can make.

The spicy chile and herbs are balanced by the creamy cooling coconut milk, and when spooned over tender white rice, you’ve got one of my favorite meals in bowl.

There are actually three common “colors” of curry out there:

  1. Red Curry
  2. Green Curry
  3. Yellow Curry

Red curry paste, the variety used in this recipe, is made with dried red chiles, garlic, shallot, lemongrass, salt, galangal (a type of Thai ginger), kaffir lime, and sometimes shrimp paste.

Green curry contains basically the same ingredients, except it uses green chiles instead of red, plus a pop of coriander, cumin, and turmeric. If you’re looking for a green curry recipe, I’ve got an excellent one here

Yellow curry is the most mild and is actually vegetarian! It leads with a strong lemongrass flavor, and doesn’t use any shrimp paste.

Honestly, they are ALL delicious, but I thought the red paste would pair best with the sweet butternut squash I had sitting on my counter, so that’s where this recipe went!

Thai Red Curry with Butternut Squash and Chicken | www.ericajulson.com

Curries are SUPER simple to make if you’re using jarred curry paste.

Simply sauté the paste in some oil, add some veggies, coconut milk, and protein of your choice, and let it simmer.

Top it off with fresh lime juice & herbs, and you’ve got a delicious meal ready in no time.

Honestly, if you use pre-cooked chicken, chickpeas, or tofu, this meal would be ready in under 30 minutes.

If you choose to poach some chicken first, it’ll take a little bit longer, but the whole thing will still be done in about an hour.

The curry paste adds so so much flavor, that you can keep the rest of the ingredients pretty basic. in fact, I really only used butternut squash and chicken in this recipe, and it was great!

Feel free to experiment with whatever veggies you have in your fridge. Sweet potatoes, onions, or chickpeas would also be wonderful in this dish.

Thai Red Curry with Butternut Squash and Chicken | www.ericajulson.com

 

Thai Red Curry with Butternut Squash and Chicken
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Servings: 4
Ingredients
  • 1.25 pounds boneless skinless chicken breasts (~3 small)
  • 2 cups Jasmine rice or other long grain rice
  • 2 tablespoons organic canola or other oil of choice
  • 2-4 tablespoons Thai red curry paste (amount used depends on the spiciness of your brand)
  • 4 cups peeled and cubed butternut squash (3/4 inch cubes)
  • 1 14 ounce can full fat coconut milk
  • 1 tablespoon fish sauce (optional)
  • 3 cups warm water
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon soy sauce or tamari if gluten free
  • Juice of 4 limes
  • 1/3 cup julienned fresh basil
  • 1/3 cup chopped fresh cilantro
Instructions
  1. Bring a large pot of water to a rolling boil. Add the chicken breasts, reduce the heat to a simmer, and let cook for about 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. [Exact time will vary, depending on the size of your chicken breasts.] When done, use tongs to remove the chicken to a plate & set aside to cool.

  2. Meanwhile, place the rice and 4 cups of water in a rice cooker or small lidded pot. Cook in the rice cooker or according to package instructions until done. Set aside for later. 

  3. Once the chicken is cool enough to handle, use your fingers to shred it into bite sized pieces and set aside. 

  4. Next, start the curry. In a large enameled cast iron dutch oven, heat the two tablespoons of canola oil over medium-high heat. Add the curry paste and butternut squash and cook for about 5 minutes, until fragrant. I used 4 tablespoons of the Thai Kitchen curry paste because it was somewhat bland... if you use a spicier brand like Mae Ploy, you'll probably only need 2 tablespoons.

  5. Add the coconut milk, fish sauce, and water to the dutch oven. Bring to a boil, then reduce to a simmer and cover. Let cook for about 15 minutes, or until the squash is tender. 

  6. Once the squash is tender, stir in 1 teaspoon salt, 1 teaspoon ground black pepper, and 1 tablespoon soy sauce. Add the chicken and simmer for 5 minutes, until warmed through.

  7. Finally, turn off the heat and stir in the lime juice, basil, and cilantro. Add a scoop of white rice to each serving bowl, and spoon the warm curry over top. Enjoy!

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Grilled Zucchini with Mint, Lemon, and Feta

Grilled Zucchini with Mint, Lemon, and Feta | ericajulson.com

Something about the recent time change has me in a GREAT mood.

I mean, a few extra hours of sunlight each day does wonders for this woman 🙂

I’m probably jumping the gun here… it’s only mid-April… but I’m already busting out the grill pan and pretending it’s summer!

And one of my favorite parts about summer, is hot veggies fresh off the grill.

They get that delicious char on them, remain crisp tender, and are SO easy to make.

Grilled Zucchini with Mint, Lemon, and Feta | ericajulson.com

Since grilled veggies have so much flavor on their own, I like to keep it simple.

Just a simple vinaigrette, and maybe a little cheese tossed in there, and you’re good to go.

For this recipe, I’ve tossed my grilled zucchini with lots of lemon, fresh mint, and crumbed feta cheese.

It’s a perfectly balanced bite.

You’ve got the fresh pop of lemon, creamy tangy cheese, and the palate-cleansing fresh mint.

And one of the best parts?

It’s ready in just 20 minutes. Winning.

Grilled Zucchini with Mint, Lemon, and Feta | ericajulson.com

 

Grilled Zucchini with Mint, Lemon, and Feta
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Servings: 4
Ingredients
  • 4 medium zucchini, cut on the bias into 1/2 inch thick slices
  • olive oil, for grilling
  • sprinkle of kosher salt & ground black pepper
  • 5 ounces crumbled feta cheese
  • zest of 1 lemon
  • juice of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons minced fresh mint
Instructions
  1. Preheat a grill or grill pan over high high heat.

  2. Place the sliced zucchini in a medium bowl. Drizzle with olive oil and sprinkle generously with kosher salt and ground black pepper. Toss with your hands until all the zucchini are evenly coated with oil and salt and pepper (make sure you use a generous amount of oil, or else the zucchini will stick to the grill!)

  3. Add half of the zucchini to the grill (you'll probably need a grill basket) or grill pan. Grill for a few minutes on each side, until the zucchini is nicely charred but just tender. Remove to a large bowl & repeat with the second half of the zucchini.

  4. As the zucchini cools, whisk together the lemon zest, lemon juice, extra virgin olive oil, and fresh mint. Pour over the warm zucchini. 

  5. Sprinkle the crumbled feta cheese over the zucchini & toss to combine. Serve warm or at room temperature.

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