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    Home » Recipes » Sauces

    Chipotle Sweet Potatoes with Brussels Sprouts & WIAW

    Feb 4, 2015 ·

    Jump to Recipe·Print Recipe

    Chipolte-Sweet-Potatoes-with-Brussels-Sprouts.3

    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.

    Chopped-Sweet-Potatoes

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

    Chopped-Brussels-Sprouts

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

    Above-Chipotle-Sweet-Potatoes-with-Brussels-prouts

    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.

    Chipotle-Sweet-Potatoes-with-Brussels-Sprouts

    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)

    Collage-of-Meals

    Print
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    Chipotle Sweet Potatoes with Brussels Sprouts

    • Author: Celeste @TheWholeServing
    Print Recipe
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    Ingredients

    Units Scale
    • 4 medium sweet potatoes
    • 3 tablespoons maple syrup
    • 2 tablespoons extra virgin olive oil
    • ½ 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
    • ½ cup soft silken tofu
    • ¼ teaspoon chipotle pepper spice
    • 1 tablespoon maple syrup
    • juice from half a lime

    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

    Did you make this recipe?

    Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

    WHAT-I-ATE-WEDNESDAY-NEW-BUTTON-PEAS-AND-CRAYONS

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

    More Sauces

    • Easy 5 Minute Pizza Sauce
    • Vegan Eggplant Mushroom Bolognese with Casarecce
    • Red Chile Sauce AKA Enchilada Sauce-Quick Version
    • Lemon Ricotta Toast with Wild Blueberry Sauce

    About Celeste

    Reader Interactions

    Comments

    1. Tonya says

      February 04, 2015 at 4:42 pm

      I would've never thought of sweet potatoes and brussel sprouts. I love the combination. Great post!

      • Celeste says

        February 04, 2015 at 5:39 pm

        Thanks Tonya

    2. Faith VanderMolen says

      February 06, 2015 at 9:37 pm

      Everything looks amazing Celeste! Great photos!

    Primary Sidebar

    Hello and welcome!

    I’m Celeste the content creator, recipe developer, and food photographer here at The Whole Serving. I’ve been blogging for over ten years and I absolutely love creating and photographing tasty recipes.

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