Texas Sriracha Roasted Sweet Potatoes
3 large sweet potatoes, washed and dried
1/2 cup Stubb’s Texas Sriracha Anytime Sauce
A large pinch each of salt and pepper
Creamy Cilantro-Sriracha Dipping Sauce
1 1/2 cups sour cream
1/3 cup Stubb’s Texas Sriracha Anytime Sauce (or more or less to taste)
3 tablespoons fresh cilantro, washed and finely chopped
Salt and pepper to taste
Preheat oven to 425° degrees.
Cut the ends off of the sweet potatoes and then cut them in half in the middle (not lengthwise). Cut each half in half lengthwise, then cut each quarter into 3 or 4 wedges. Place the sweet potato wedges in a large bowl and pour the Texas Sriracha sauce on top of them. Sprinkle a large pinch each of salt and pepper on top, then toss or stir to evenly coat the wedges.
Line a large baking sheet tray with aluminum foil and pour the sweet potatoes, along with any excess sauce, onto the tray. Bake for 20 minutes, then flip the potatoes and bake another 10-20 minutes or until they’re browned and crispy at the ends. Remove from oven and let cool before serving.
To make the dipping sauce while the potatoes bake, mix together the sour cream, Texas Sriracha sauce, and cilantro together in a medium bowl. Season with salt and pepper to taste and some more sauce, if you like.
Serve the sweet potato wedges warm with the dipping sauce on the side. Serve immediately.
Need an appetizer that’s sure to impress? Then try out these mini stuffed peppers on your guests. Think: baked stuffed peppers that are bite-sized! This is the perfect two-bite finger food for a swanky shindig or even a casual cookout.
To give these a barbecue flavored twist, I added some Stubb’s Sweet Heat Bar-B-Q Sauce to the simmering meat filling and topped them with golden Cheddar cheese. The key to making the adorable little pepper “boats” is to find the flattest side of the pepper by lying them down on your cutting board, this will be the bottom. Then cut off the tops lengthwise (not the actual stem top of the pepper), about one-third of the pepper, leaving stems attached. Keep the pepper scraps for filling, mincing them up, and scoop out any seeds of the pepper boats with a small spoon. Now they can be stuffed with barbecue beef filling and baked to perfection. To make these ahead of time, prep and fill these a few hours ahead or the night before, then bake them off right before serving.
These sweet mini peppers are available just about year round, so grab yourself a bag or two and make this delicious recipe using Sweet Heat or any of your favorite Stubb’s sauces. These are sure to be a hit with your guests, so it might be safe to make a double batch!