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
Preheat the oven to 350 degrees.
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.
Place wedges in a large bowl.
In a smaller bowl, mix together syrup, 1 tablespoon of the olive oil, and chipotle pepper spice until well combined.
Pour mixture over sweet potatoes and toss to coat.
Transfer potatoes to a shallow baking pan, spreading evenly.
Bake 25 to 30 minutes or until fork tender.
While potatoes are baking in the oven, chop Brussels Sprouts and place in a bowl of cold water to keep crisp.
Mix all ingredients of Chipotle Cream Sauce in blender until smooth, season with salt to taste. pour in serving container, cover and set aside.
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.
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.