Name: Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 2 large sweet potatoes, scrubbed and cut into wedges; 2 tbsp olive oil; 1 tsp cornstarch (optional, helps them get crispy); 1 tsp smoked paprika; ½ tsp sea salt u0026 black pepper

12 rating and 12 Comment

JUMP TO RECIPE

These chocolate chip cookies are everything you want a cookie to be crispy on the edges, chewy in the center, and loaded with puddles of melted chocolate. I first started making this recipe when I needed a quick dessert for a family gathering, and they were an instant hit. The secret is using melted butter instead of softened, which gives them that incredible dense, fudgy texture without needing a mixer. Whether you’re a beginner baker or a pro, this recipe is foolproof and comes together in just one bowl.

WHY YOU’LL LOVE THIS RECIPE

Crowd-pleasing.
Works for picky eaters and food people alike.
Big flavor without complicated ingredients.
Everything here is easy to find, but the end result still tastes like more effort went into it.
Minimal cleanup..
Fewer dishes and no overly complicated steps

Ingredients You Need

Butter: I recommend using unsalted butter so you can control the saltiness.
Sugar: A mix of brown and white sugar gives these cookies the perfect chewy texture.
Chocolate: Chopped chocolate bars melt better than chocolate chips.

Step-By-Step Instructions

Step 1: Cream the butter and sugar together until light and fluffy (about 2-3 minutes).

Step 2: Add the eggs and vanilla, then mix on low speed.

Tips & Tricks

Crispy Wedges Secret: For the crispiest sweet potato wedges, soak the cut potatoes in cold water for 30 minutes before baking to remove excess starch. Pat them completely dry before seasoning.
Don’t Overcrowd the Pan: When baking the wedges, give them plenty of space. If they are touching, they will steam instead of roast and won’t get that nice crunch.
Short on Time? You can skip cooking the chicken breasts from scratch! Use a store-bought rotisserie chicken, shred the meat, and toss it with your favorite BBQ sauce.
Warm Your Tortillas: Cold tortillas tend to crack when rolled. Wrap them in a damp paper towel and microwave for 15-20 seconds to make them pliable and easy to fold.
Adjust the Spice: Chipotle peppers in adobo are smoky and spicy. If you are sensitive to heat, start with half the amount for the dip and taste as you go.

Recipe

Recipe by GemechuCourse: Uncategorized

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

2 large sweet potatoes, scrubbed and cut into wedges
2 tbsp olive oil
1 tsp cornstarch (optional, helps them get crispy)
1 tsp smoked paprika
½ tsp sea salt & black pepper

Directions

Preheat your oven to 400°F (200°C). Toss the sweet potato wedges in a bowl with olive oil, cornstarch, smoked paprika, salt, and pepper. Spread them out on a baking sheet in a single layer and bake for 30–35 minutes, flipping halfway, until crispy and golden brown.
While the potatoes roast, heat a drizzle of oil in a skillet over medium heat. Season the chicken breasts with garlic powder, salt, and pepper. Cook for 6–7 minutes per side until fully cooked through. Remove from heat, shred the meat using two forks, and toss completely with the BBQ sauce.
Make the chipotle dip by whisking together the Greek yogurt (or sour cream), chipotle paste, and fresh lime juice in a small bowl until smooth. Add a pinch of salt to taste.
Warm the flour tortillas in a dry pan or microwave for 10 seconds. Assemble the wraps by layering lettuce, BBQ chicken, and red onion. Drizzle generously with the chipotle dip and serve immediately with the hot sweet potato wedges on the side.