Best Sweet Chipotle Dressing Recipes

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BAKED SWEET POTATO FRIES WITH CHIPOTLE RANCH DRESSING



Baked Sweet Potato Fries With Chipotle Ranch Dressing image

Talk about livening up your sweet potato fries...I can't think of a more delicious way to eat them. Recipe courtesy of Confections of a Foodie Bride. I found there was a lot of sauce leftover for the next batch of sweet potato fries.

Provided by AmyZoe

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 19

3/4 cup mayonnaise (low fat is fine)
3/4 cup sour cream (low fat is fine or replace half with Greek yogurt)
2 -3 chipotle peppers (canned with 1 tbsp sauce)
1 tablespoon lime juice
1 bunch chives
1 handful cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 c- 1/2 c buttermilk (optional)
3 -4 tablespoons coconut oil (any oil)
1 lb sweet potato (2 medium, no longer than 5 or 6 inches long)
1 teaspoon dried ancho chile powder
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/8 teaspoon garlic powder
1 dash cinnamon
1 pinch salt
1 pinch pepper

Steps:

  • To make dressing: Place all ingredients except the buttermilk in the blender. Blend for 10 seconds. Check consistency and blend in buttermilk (less buttermilk for dipping, more for dressing). Store in an air-tight jar in the fridge for a week or more.
  • To make the fries: Coat a baking sheet with 3 tablespoons of oil, adding the last tablespoon if necessary.
  • Peel and slice the sweet potatoes into 1/4 inch sticks (no longer than 5 inches long).
  • In a large zipper bag mix the dry spices together. (I skipped the zipper bag and mixed everything in a large bowl). Add the sweet potato fries and shake the fries to coat evenly (I added a tad bit of oil to the fries in the bowl and the spices stuck nicely).
  • Carefully put the fries onto the baking sheet and bake for 20 minutes, flipping halfway through.
  • Turn on the broiler for the last 1 to 2 minutes, just until the tips of the fries begin to turn black. Don't walk away--they can burn in no time.
  • Transfer to a paper towel-lined plate in a single layer until ready to serve. (I also skipped the paper towel because they weren't greasy and I thought it was unnecessary. Plus they disappeared so fast that was a pointless step in my opinion.).

Nutrition Facts : Calories 450.6, Fat 33.9, SaturatedFat 16, Cholesterol 33.9, Sodium 773.8, Carbohydrate 36.5, Fiber 4.4, Sugar 9.4, Protein 3.5

ROASTED SWEET POTATO SALAD WITH CRANBERRY-CHIPOTLE DRESSING



ROASTED SWEET POTATO SALAD WITH CRANBERRY-CHIPOTLE DRESSING image

Categories     Potato

Yield 8 3/4 cup

Number Of Ingredients 11

2½ pounds sweet potatoes, peeled and cut into 2-inch pieces
3 tablespoons olive oil, divided
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup fresh or frozen cranberries
¼ cup water
2 teaspoons honey
1 (7-ounce) can chipotle chiles in adobo sauce
½ cup pepitas (pumpkin seeds)
¾ cup chopped green onions
¼ cup fresh cilantro leaves

Steps:

  • Preheat oven to 450°. Place sweet potatoes on a large jelly-roll pan. Drizzle with 2 tablespoons oil, and sprinkle with salt and pepper; toss to coat. Bake at 450° for 30 minutes or until tender, turning after 15 minutes. Place remaining 1 tablespoon oil, cranberries, water, and honey in a saucepan. Remove 1 or 2 chiles from can; finely chop to equal 1 tablespoon. Add chopped chipotle and 1 teaspoon adobo sauce to pan (reserve remaining chiles and sauce for another use). Place pan over medium-low heat; bring to a boil. Cover, reduce heat, and cook 10 minutes or until cranberries pop, stirring occasionally. Remove from heat. Mash with a potato masher or fork until chunky. Place pepitas in a medium skillet; cook over medium heat 4 minutes or until lightly browned, shaking pan frequently. Combine potatoes, pepitas, onions, and cilantro in a bowl. Add cranberry mixture to bowl; toss gently to coat. Note: Be sure to let the cranberries cook long enough that they start to pop; the juice helps to thicken the dressing.

SWEET CHIPOTLE DRESSING



Sweet Chipotle Dressing image

A sweet-hot vinaigrette great on cabbage for slaw or dressing heavy greens like romaine or spinach. Toss some with mango or pineapple and red onion to make a great salsa

Provided by Irmgard

Categories     Salad Dressings

Time 15m

Yield 2 cups

Number Of Ingredients 12

1 tablespoon diced white onion
1 tablespoon chopped garlic
2 tablespoons Dijon mustard
1/4 teaspoon ground cumin
1/2 cup diced tomato
2 tablespoons chopped cilantro
2/3 cup rice wine vinegar
1/4 teaspoon black pepper
1 teaspoon salt
2 tablespoons honey
2 tablespoons chipotle chiles in adobo
1/2 cup canola oil

Steps:

  • Place all ingredients, except the oil, in a blender or food processor and blend until very smooth.
  • Slowly add oil in a thin stream while blender/processor is running and blend until all of the oil is incorporated and emulsified.

Nutrition Facts : Calories 582.7, Fat 55.2, SaturatedFat 3.9, Sodium 1475, Carbohydrate 24.8, Fiber 1.7, Sugar 20.4, Protein 1.6

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