Chipotle Sweet Potatoes with Brussels Sprouts & WIAW

A few weeks ago I had Chipotle Sweet Potato Wedges from Whole Foods Prepared Foods Bar, it had a sweet and spicy baked on sauce. This weekend when I had a craving for more, I opted to create instead of purchase,I’m not sure of what was used for the sweet in the original recipe, because I didn’t read the ingredients as I normally do when I purchase foods from Whole Foods, so I decided to use maple syrup for my sweet. After cutting the sweet potatoes into wedges and tossing in a sweet sauce made with a mixture of maple syrup, extra virgin olive oil and chipotle peppers, I roasted them in the oven.

Instead of eating them alone, I added chopped Brussels Sprouts, which helped in balancing the heat from the chipotle.

To marry the two, I created a sauce of silken tofu, chipotle peppers, a bit of maple syrup, and lime juice.

It turned out to be a splendelicious dish. Yeah, I just made up that word. You’ll find the recipe below.

This was my Monday night dinner.

Here are the rest of my What I Ate meals from Monday.

• Lemon water – all day long
• Breakfast – Oatmeal English Muffin with egg and vegan sausage
• Lunch – Vegan Meat-less Sliders and Broccoli Slaw (Super Bowl Leftovers)
• Snack – Orange slices
• Snack – Chips and Roasted Tomatillo & Tomato Salsa
• Dessert – Vegan Red Velvet Chocolate Chip Cupcakes (recipe coming soon)

Chipotle Sweet Potatoes with Brussels Sprouts

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• Author: Celeste @TheWholeServing

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Ingredients

Scale 1x2x3x

• 4 medium sweet potatoes
• 3 tablespoons maple syrup
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon chipotle pepper spice
• sea salt to taste
• 3 cups chopped Brussels Sprouts, I started with a 10 oz package of Trader Joe’s sliced Brussels Sprouts
• Chipotle Cream Sauce
• 1/2 cup soft silken tofu
• 1/4 teaspoon chipotle pepper spice
• 1 tablespoon maple syrup
• juice from half a lime

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Instructions

1. Preheat the oven to 350 degrees.
2. Thoroughly wash and peel sweet potatoes, slice in half lengthwise and cut each half in half again then cut in half across the grain to create wedges.
3. Place wedges in a large bowl.
4. In a smaller bowl, mix together syrup, 1 tablespoon of the olive oil, and chipotle pepper spice until well combined.
5. Pour mixture over sweet potatoes and toss to coat.
6. Transfer potatoes to a shallow baking pan, spreading evenly.
7. Bake 25 to 30 minutes or until fork tender.
8. While potatoes are baking in the oven, chop Brussels Sprouts and place in a bowl of cold water to keep crisp.
9. Mix all ingredients of Chipotle Cream Sauce in blender until smooth, season with salt to taste. pour in serving container, cover and set aside.
10. Ten minutes or so before the potatoes are done, drain the Brussels Sprouts and heat a large skillet with remaining 1 tablespoon extra virgin olive oil over medium high heat, saute Brussels Sprouts, just until they start to soften, about 3 minutes. Season with salt if needed.
11. Spoon Brussels Sprouts onto plate or bowl, drizzle a bit of the sauce over sprouts top with sweet potatoes and drizzle with more sauce if you like.
12. Serve and enjoy!

Nutrition

• Serving Size: 1.5 cups
• Calories: 277
• Sugar: 19.3
• Sodium: 509.8
• Fat: 8.4
• Saturated Fat: 1.3
• Carbohydrates: 47.2
• Fiber: 7
• Protein: 7
• Cholesterol: 0

Check out Peas and Crayons for a much more WIAW meal inspiration, and have yourself a Wonderful Wednesday!