For the Smoky Roasted Sweet Potatoes:

2 large sweet potatoes (about 1 1/2 lbs), cut into wedges or cubes

2 tbsp olive oil (or avocado oil)

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp kosher salt

1/4 tsp black pepper

For the Chipotle Mayo:

1/2 cup mayonnaise (or Greek yogurt / vegan mayo alternative)

1–2 chipotle peppers in adobo sauce, finely chopped

1 tsp adobo sauce (from the can)

1 tbsp lime juice (freshly squeezed)

1/2 tsp honey or maple syrup (optional)

Pinch of salt (to taste)

Optional Garnishes:

Flaky sea salt

Fresh cilantro, chopped

Extra lime wedges

Sliced green onions

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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Optional: Soak cut sweet potatoes in cold water for 30 minutes, then drain and pat dry for extra crispiness.
In a large bowl, toss sweet potatoes with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and black pepper until evenly coated.
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet, making sure they don’t overlap.
Roast for 25–30 minutes, flipping halfway through, until golden brown and crisp on the edges.
Meanwhile, prepare the chipotle mayo by mixing mayonnaise, chopped chipotle peppers, adobo sauce, lime juice, honey (if using), and a pinch of salt until smooth. Adjust spice level to taste.
Once the sweet potatoes are done, transfer them to a serving plate and sprinkle with flaky sea salt, chopped cilantro, and green onions.
Serve warm with chipotle mayo on the side and lime wedges for squeezing.

For a vegan version, use vegan mayo or cashew cream instead of regular mayo.

Soaking and thoroughly drying the sweet potatoes before roasting ensures extra crispiness.

Air-fryer method: Cook at 400°F (200°C) for 15–20 minutes, shaking halfway.

Adjust the chipotle mayo spice level by using fewer peppers or more lime juice.

Reheat leftovers in the oven or air fryer for best texture.