2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon light brown sugar
1 teaspoon freshly ground black pepper
1 teaspoon chipotle chile powder
1/2 teaspoon dry mustard
2 pounds sweet potatoes, peeled and sliced 1/4-inch thick and into half-moons
2 teaspoons adobo sauce from chipotle packed in adobo
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 scallions, white and green parts, thinly sliced
2 teaspoons olive oil
4 slices bacon
3/4 cup mayonnaise
1/4 cup fresh cilantro leaves
2 tablespoons whole-grain mustard
Leftover smoky rub can be used on chicken or fish.
Walt C.
Nice. But taste a little of the dressing without the mustard, first. I decided to skip the mustard. It made the dressing too busy. And I skipped the smoking and just added a few drops of liquid smoke and roasted them in the oven for ~15 mins. at 400.
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