1 chipotle pepper chopped up (I used canned; remove seeds for less heat)
DIRECTIONS:
Yams
Preheat oven to 425°. Slice the yams in half and keep slicing each piece in half until you have wedges. Place the yams on a parchment paper lined baking sheet then pour in the oil and spices and toss until everything is evenly distributed. Bake for 30 minutes, flipping half way through.
Chipotle sauce
Add all the ingredients into a food processor or us a hand held blender to mix thoroughly. Refrigerate until serving.
Recipe by Love from the Land at https://www.lovefromtheland.com/yam-wedges-chipotle-dip/