INGREDIENTS
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2 large sweet potatoes, peeled and cut into small chunks
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3/4 cup toasted almonds
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1 chipotle pepper in adobo sauce (more or less, to taste)
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5 cloves garlic
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2 tablespoons lemon juice
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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1/4 cup extra-virgin olive oil
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Salt and ground black pepper