Recipe information
Ingredients for - Roasted Rainbow Sweet Potatoes with Dipping Sauce 2 Ways
1. Rainbow sweet potatoes, peeled and cut lengthwise into 1/2-inch-thick wedges - 2 pounds
13. Snipped fresh dill - 1 teaspoon
How to cook deliciously - Roasted Rainbow Sweet Potatoes with Dipping Sauce 2 Ways
1. Stage
Preheat the oven to 450 degrees F (230 degrees C). Line two 15x10x1-inch baking pans with aluminum foil.
2. Stage
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. Stage
Roast in the preheated oven, rotating the pans halfway through, until potatoes are tender and starting to brown, about 15 minutes.
4. Stage
Meanwhile, whisk mayonnaise, lemon juice, lemon zest, pepper, and salt in a small bowl to make the first dipping sauce.
5. Stage
Whisk mayonnaise, milk, horseradish, dill, and pepper in a separate small bowl to make the second dipping sauce.
6. Stage
Serve sweet potatoes warm or at room temperature with the two sauces for dipping.
