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Roasted Rainbow Sweet Potatoes with Dipping Sauce 2 Ways
Roasted Rainbow Sweet Potatoes with Dipping Sauce 2 Ways
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Colorful sweet potato medley roasted and served with two creamy dips, perfect for any occasion hot or cold.
Ingredients:
  • 2 pounds rainbow sweet potatoes, peeled and cut lengthwise into 1/2-inch-thick wedges
  • 3 tablespoons olive oil
  • 0.5 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 pinch salt
  • 1 tablespoon milk
  • 1.5 teaspoons prepared horseradish
  • 1 teaspoon snipped fresh dill
  • 0.125 teaspoon ground black pepper
Instructions:
  • Preheat the oven to a toasty 450 degrees F (230 degrees C) while lining two large baking pans with aluminum foil.
  • In a very large bowl, mix sweet potato wedges with olive oil, salt, and pepper until coated. Spread in a single layer on prepared baking pans.
  • Roast the potatoes in the preheated oven, rotating the pans halfway through, until they are tender and starting to brown, for about 15 minutes.
  • In a small bowl, combine mayonnaise, lemon juice, lemon zest, pepper, and salt to create a flavorful dipping sauce.
  • Combine mayonnaise, milk, horseradish, dill, and pepper in a small bowl and whisk until smooth to create the second dipping sauce.
  • Serve the sweet potatoes warm or at room temperature alongside the two dipping sauces.

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