Roasted Rainbow Sweet Potatoes with Dipping Sauce 2 Ways

A rainbow medley of sweet potatoes is roasted and served with 2 mayonnaise-based dips in this fun appetizer you can serve warm or at room temperature.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 343 Calories

Ingredients

• 1 tablespoon milk
• ½ teaspoon salt
• 1 pinch salt
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 3 tablespoons olive oil
• ⅛ teaspoon ground black pepper
• ¼ teaspoon ground black pepper
• 1 teaspoon ground black pepper
• ½ cup mayonnaise
• 1 ½ teaspoons prepared horseradish
• 1 teaspoon snipped fresh dill

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Line two 15x10x1-inch baking pans with aluminum foil.

Step 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.

Step 3

Roast in the preheated oven, rotating the pans halfway through, until potatoes are tender and starting to brown, about 15 minutes.

Step 4

Meanwhile, whisk mayonnaise, lemon juice, lemon zest, pepper, and salt in a small bowl to make the first dipping sauce.

Step 5

Whisk mayonnaise, milk, horseradish, dill, and pepper in a separate small bowl to make the second dipping sauce.

Step 6

Serve sweet potatoes warm or at room temperature with the two sauces for dipping.