Roasted Rainbow Sweet Potatoes with Dipping Sauce 2 Ways
Description
A rainbow medley of sweet potatoes is roasted and served with 2 mayonnaise-based dips in this fun appetizer you can serve warm or at room temperature.
Ingredients
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2 pounds rainbow sweet potatoes, peeled and cut lengthwise into 1/2-inch-thick wedges
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3 tablespoons olive oil
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1/2 cup mayonnaise
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1 tablespoon lemon juice
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1 teaspoon lemon zest
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1 teaspoon ground black pepper
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1 pinch salt
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1/2 cup mayonnaise
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1 tablespoon milk
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1 1/2 teaspoons prepared horseradish
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1 teaspoon snipped fresh dill
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1/8 teaspoon ground black pepper
Directions
1
Preheat the oven to 450 degrees F (230 degrees C). Line two 15x10x1-inch baking pans with aluminum foil.
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.
3
Roast in the preheated oven, rotating the pans halfway through, until potatoes are tender and starting to brown, about 15 minutes.
4
Meanwhile, whisk mayonnaise, lemon juice, lemon zest, pepper, and salt in a small bowl to make the first dipping sauce.
5
Whisk mayonnaise, milk, horseradish, dill, and pepper in a separate small bowl to make the second dipping sauce.
6
Serve sweet potatoes warm or at room temperature with the two sauces for dipping.