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Roasted Rainbow Sweet Potatoes with Dipping Sauce 2 Ways

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"Fun appetizer that can be served warm or at room temperature! Look for purple, orange, yellow, and/or white sweet potatoes."
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Ingredients

30 m servings 343
Original recipe yields 8 servings

Directions

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  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.

Nutrition Facts


Per Serving: 343 calories; 27 24.3 2.2 11 387 Full nutrition

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