Red Rooster Roast Recipe
grilled sweet potato wedges, sesame seeds, sriracha aioli, cashew ranch
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Ingredients
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Sweet Potato Wedges
Sriracha Aioli
Cashew Ranch
Method
Preparing Sweet Potato Wedges
- 1
Preheat the Grill
Preheat your grill to medium-high heat (about 400°F or 200°C).
- 2
Cut the Sweet Potatoes
Wash and peel the sweet potatoes, then slice them into wedges.
- 3
Season the Wedges
In a large bowl, toss the sweet potato wedges with olive oil, salt, black pepper, paprika, and garlic powder until evenly coated.
- 4
Grill the Wedges
Place the seasoned wedges on the grill and cook for about 20-25 minutes, turning occasionally, until they are tender and slightly charred.
- 5
Add Sesame Seeds
In the last 5 minutes of grilling, sprinkle sesame seeds over the wedges and allow them to toast slightly.
Making Sriracha Aioli
- 6
Combine Ingredients
In a mixing bowl, combine mayonnaise, sriracha sauce, minced garlic, lime juice, and salt.
- 7
Mix Well
Whisk the mixture until smooth and well combined. Adjust the sriracha for desired spiciness.
Preparing Cashew Ranch
- 8
Soak Cashews
Place raw cashews in a bowl and cover with water. Soak for at least 4 hours or overnight for best results.
- 9
Blend Cashews
Drain and rinse the soaked cashews, then add them to a blender with 1 cup of water, garlic powder, onion powder, dried dill, lemon juice, and salt.
- 10
Blend Until Smooth
Blend on high until the mixture is creamy and smooth, adding more water as needed to reach desired consistency.
