Roasted Rainbow Sweet Potatoes with Dipping Sauce 2 Ways The Best Recipes

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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."

Ingredients :

• 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

Instructions :

Prep : 15M	Cook : 8M	Ready in : 30M

• 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.

Notes :

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