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4-5 medium sweet potatoes
1 teaspoon hickory smoked seasoning
1 teaspoon Gefen Paprika
1/2 teaspoon Gefen Garlic Powder
salt to taste
pepper to taste
2 jalapeño peppers
1/2 cup Gefen Mayonnaise
1 teaspoon dried parsley or 2 cubes Dorot Gardens Frozen Parsley
juice of 1 lime or 1 tablespoon Heaven & Earth Lime Juice
salt to taste
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper or aluminum foil.
Cut sweet potatoes in thick sticks or rounds. I like to use the ripple cutter for a pretty shape. Toss with hickory smoked seasoning, paprika, garlic powder, salt and pepper.
Arrange in a single layer on prepared baking sheet. Spray the tops of the sweet potatoes with nonstick cooking spray. Bake for one hour to one hour and 15 minutes.
Halfway through the baking, toss and spray again with nonstick cooking spray.
Wearing gloves, deseed and finely chop the jalapeño pepper. Discard the seeds unless you like your dipping sauce extra hot.
Combine the peppers, mayonnaise, parsley, lime juice, and salt. Serve alongside sweet potatoes.
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Rippled Smoked Sweet Potatoes with Parsley-Jalapeno Aioli hi i cant seem to find hickory seasoning. can i substitute with hickory liquid smoke?
That should work, just make sure it’s evenly distributed. Try it and less us know what you think!