Roasted Rainbow Sweet Potatoes with Dipping Sauce 2 Ways
Fun appetizer that can be served warm or at room temperature! Look for purple, orange, yellow, and/or white sweet potatoes.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 2pounds rainbow sweet potatoes, peeled and cut lengthwise into 1/2-inch-thick wedges
- 3tablespoons olive oil
- ½teaspoon salt
- ¼teaspoon ground black pepper
- ½cup mayonnaise
- 1tablespoon lemon juice
- 1teaspoon lemon zest
- 1teaspoon ground black pepper
- 1pinch salt
- ½cup mayonnaise
- 1tablespoon milk
- 1½ teaspoons prepared horseradish
- 1teaspoon snipped fresh dill
- ⅛teaspoon ground black pepper
Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Line two 15x10x1-inch baking pans with aluminum foil.Step 2
Combine sweet potato wedges, olive oil, salt, and pepper in a very large bowl. Toss to coat. Arrange in a single layer on the prepared baking pans.Step 3
Roast in the preheated oven, rotating the pans halfway through, until potatoes are tender and starting to brown, about 15 minutes.Step 4
Meanwhile, whisk mayonnaise, lemon juice, lemon zest, pepper, and salt in a small bowl to make the first dipping sauce.Step 5
Whisk mayonnaise, milk, horseradish, dill, and pepper in a separate small bowl to make the second dipping sauce.Step 6
Serve sweet potatoes warm or at room temperature with the two sauces for dipping.