- 2 pounds rainbow sweet potatoes, peeled and cut lengthwise into 1/2-inch-thick wedges
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Dipping Sauce 1:
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon ground black pepper
- 1 pinch salt
- Dipping Sauce 2:
- 1/2 cup mayonnaise
- 1 tablespoon milk
- 1 1/2 teaspoons prepared horseradish
- 1 teaspoon snipped fresh dill
- 1/8 teaspoon ground black pepper
- Preheat the oven to 450 degrees F (230 degrees C). Line two 15x10x1-inch baking pans with aluminum foil.
- 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.
- Roast in the preheated oven, rotating the pans halfway through, until potatoes are tender and starting to brown, about 15 minutes.
- Meanwhile, whisk mayonnaise, lemon juice, lemon zest, pepper, and salt in a small bowl to make the first dipping sauce.
- Whisk mayonnaise, milk, horseradish, dill, and pepper in a separate small bowl to make the second dipping sauce.
- Serve sweet potatoes warm or at room temperature with the two sauces for dipping.
07/29/2019
recipepes.com
roasted rainbow sweet potatoes with dipping sauce 2 ways, recipe
PT15M
PT1H
5
455 calories
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