3 tsp. McCormick® Salt Free Sunshine by Tabitha Brown All Purpose Seasoning, divided
1 tsp. McCormick® Chipotle Chili Pepper
1 tsp. lemon juice
1/4 cup vegetable oil
2 Tbs. pure maple syrup
1/4 tsp. McCormick® Sea Salt Grinder
1 1/2 lb. sweet potatoes, peeled and cut into 1-inch thick wedges
2 tablespoons sliced almonds
2 tablespoons chopped fresh parsley
Directions
Preheat oven to 450°F.
Whisk mayonnaise, green onion, 1 teaspoon of the Sunshine Seasoning, Chipotle Chili Pepper and lemon juice in a small bowl until well blended. Cover. Refrigerate until ready to serve.
Mix oil, syrup and remaining Sunshine Seasoning in large bowl. Reserve 2 tablespoons of the mixture; set aside.
Add sweet potato wedges to remining syrup mixture in large bowl; toss to coat. Arrange sweet potato wedges in single layer on large parchment-lined baking pan.
Roast potato wedges 20 minutes.
Add almonds to reserved syrup mixture, stirring until well blended.
Remove sweet potatoes from oven. Flip wedges and drizzle with syrup and almond mixture. Roast 10 minutes longer or until tender and lightly browned.
Sprinkle with parsley and serve with chipotle aioli for dipping.
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