Cook time: 20-25 minutes
Yield: 4 Servings
Ingredients
3 large sweet potatoes, skin on, cut into large wedges
2 tablespoons parsley, minced
2 tablespoons olive oil
Salt
Pepper
1 cup ketchup
1 pint raspberries
1/4 cup chipotle sauce
Directions
1. Preheat oven to 375 degrees.
2. Cut potatoes into wedges and place in a bowl with the minced parsley, olive oil, salt and pepper. Toss well and spread evenly on a foil lined sheet tray. Bake in oven for 20-25 minutes.
For the ketchup:
Puree the raspberries in a blender. Pass the puree through a fine sieve. Discard the seeds. To the puree add the ketchup and chipotle sauce. Mix well.
