Sweet potatoes seem to be a very en vogue culinary trend right now…one which I happily embrace! If being trendy is wrong, I don’t want to be right! I’ve been a fan of sweet potatoes for as long as I’ve been cooking – and let’s just say that’s a VERY long time! Not just any sweet potato recipe though – only ones made with fresh sweet potatoes! You know…the ones purchased from the produce section at the grocery store, from the local farmers market, or perhaps even grown in one’s own garden! I am wholly opposed to canned sweet potatoes – the texture and flavor cannot match fresh! Does that make me a sweet potato snob?!? Probably! But, like my friend the sweet potato, I’m thick-skinned and I can take any blow back regarding my sweet potato snobbery!
A few years ago when spiralizing vegetables first became a ‘thing’ I bought a counter top spiralizer. It worked great on soft vegetables like zucchini, but it couldn’t handle anything as firm as a fresh sweet potato. Then one day I saw an advertisement for a spiralizing attachment that fit a Kitchen Aid Stand Mixer! In less than 30 seconds I had purchased one (thank you Amazon Prime and 1-click ordering) and anxiously awaited its arrival! Let me tell you…I was excited when it arrived, but my excitement level really amped up when I tried it for the first time! I spiralized all sorts of fruits and vegetables…cucumbers, zucchini, potatoes, apples, onions, carrots, and of course sweet potatoes! It cut through them all easily and I could finally join in on the spiralizing mania!
For some reason the spiralizer attachment feels like a secret agent spy-kit to me…throw back to watching Kim Possible cartoons with my daughter maybe!!! 😉
I especially like spiralizing sweet potatoes because they just naturally take longer to bake or roast, and sometimes time is of the essence when rumbling tummies are involved! For today’s recipe I’ve seasoned the sweet potatoes with chili powder, smoky cumin, spicy cayenne, garlic, and salt. Then I added some freshly grated lime zest and a little lime juice and roasted them in the oven for 20-25 minutes. Once I pulled them out of the oven, I sprinkled on a little cojita cheese mixed with more lime zest and served them with a homemade chipotle ketchup dipping sauce. Not exactly sweet potato fries, and not exactly roasted sweet potatoes, these fall into a category all their own…a category of full on flavor, texture, and aromatic goodness! Serve them alongside a meat main course, as a vegetarian main dish, or as a brunch dish with a couple soft poached eggs and diced avocado on top!
Homemade Chipotle Ketchup is perfect for dipping Sweet Potato Curls!
I wonder how many other ways you can envision serving these amazing sweet potato curls?!? Leave me a comment and we’ll talk!!! 😉
- 2.5 pounds fresh sweet potatoes, spiralized
- 3 ounces cojita cheese, crumbled
- 2 tbsp extra virgin olive oil
- Zest of 1 lime, divided
- 1 tbsp fresh lime juice
- 2 tbsp chili powder
- 1 1/2 tsp salt
- 1 tsp cumin
- 1/2 tsp cayenne
- 1/2 tsp garlic powder
- For the Homemade Chipotle Ketchup Dipping Sauce
- 1 can tomato paste ~ 6 ozs.
- 2 chipotles in adobo
- 4 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp salt
- 1/2 tsp cumin
- Preheat oven to 400 degrees Farenheit.
- Combine crumbled cojita cheese with 1/2 of the lime zest and set aside.
- Toss spiralized sweet potatoes with olive oil, 1/2 of the lime zest, lime juice, 1 1/2 tsp salt, 1 tsp cumin, 1/2 tsp cayenne, and 1/2 tsp garlic powder until well coated.
- Evenly divide coated sweet potato curls on 2 baking sheets and place in oven.
- Bake 22-25 minutes until tender and slightly browned, rotating pans and stirring curls once halfway through baking time.
- Remove from oven, sprinkle with crumbled cojita cheese that has been tossed with half of the lime zest.
- Serve with Chipotle Ketchup Dipping Sauce.
- In a food processor combine all ketchup ingredients and process until all the ingredients are well combined, and peppers are finely chopped.
- Check flavor and adjust seasoning, adding more salt, honey, and/or vinegar as desired.
- Serve with hot Sweet Potato Curls.
- The Chipotle Ketchup Dipping Sauce can be made ahead to let the flavors develop while resting in the fridge. It will keep for up to 10 days in the refrigerator.
- The Sweet Potato Curls can be served as a side dish, vegetarian main dish, or as a brunch selection when topped with poached eggs and fresh diced avocado.