Sweet Potato Bravas with Hot Honey

Yield: 4 servings

• 2 large organic sweet potatoes, cut into 3 or 4 bite-sized wedges
• 2 tbsp Goodness Me! extra virgin olive oil
• ½ tsp sea salt
• ¼ tsp black pepper
• ½ cup Goodness Me! honey  
• ½ organic jalapeño, chopped and seeds removed
• 1 small organic garlic clove, minced
• ½ tsp sea salt
• ½ cup mayonnaise
• 2 tbsp chipotle in adobe: when you open a can, puree the whole thing and use as a sauce
• 2 tbsp water to loosen
• Organic lime juice to taste
• ¼ cup crumbled feta

Micro greens to sprinkle

Ingredients:

1. Preheat the oven to 375°F, and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
2. Toss the sweet potato wedges with extra virgin olive oil, salt and pepper. Spread onto the baking sheet and bake until they begin to caramelize. Flip and continue to cook until soft through, approximately 30 minutes.
3. Meanwhile in a small saucepan combine the honey, jalapeño, ½ tsp minced garlic and ½ tsp salt. Bring to a boil and immediately remove from the heat. Allow to cool before using. 
4. Combine the mayonnaise, remaining garlic, chipotle, lime juice, and a dash of salt and pepper in a blender and purée. Adjust the consistency with the water until drizzlable.
5. To serve: Pile the hot sweet potato wedges onto a plate, drizzle with some of the chipotle mayo, and hot honey. Sprinkle with the feta cheese and finish with some freshly ground pepper and micro greens. Serve the remaining chipotle mayo, and hot honey on the side.