Roasted Rainbow Sweet Potatoes With Dipping Sauce 2 Ways Recipes

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ROASTED RAINBOW SWEET POTATOES WITH DIPPING SAUCE 2 WAYS



Roasted Rainbow Sweet Potatoes with Dipping Sauce 2 Ways image

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

Provided by cchristi4

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 30m

Yield 8

Number Of Ingredients 14

2 pounds rainbow sweet potatoes, peeled and cut lengthwise into 1/2-inch-thick wedges
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup mayonnaise
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon ground black pepper
1 pinch salt
½ cup mayonnaise
1 tablespoon milk
1 ½ teaspoons prepared horseradish
1 teaspoon snipped fresh dill
⅛ teaspoon ground black pepper

Steps:

  • 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.

Nutrition Facts : Calories 342.8 calories, Carbohydrate 24.3 g, Cholesterol 10.6 mg, Fat 27 g, Fiber 3.6 g, Protein 2.2 g, SaturatedFat 4 g, Sodium 387.4 mg, Sugar 5.3 g

ROASTED RAINBOW SWEET POTATOES WITH DIPPING SAUCE 2 WAYS



Roasted Rainbow Sweet Potatoes with Dipping Sauce 2 Ways image

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

Provided by cchristi4

Categories     Dips and Spreads

Time 30m

Yield 8

Number Of Ingredients 14

2 pounds rainbow sweet potatoes, peeled and cut lengthwise into 1/2-inch-thick wedges
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup mayonnaise
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon ground black pepper
1 pinch salt
½ cup mayonnaise
1 tablespoon milk
1 ½ teaspoons prepared horseradish
1 teaspoon snipped fresh dill
⅛ teaspoon ground black pepper

Steps:

  • 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.

Nutrition Facts : Calories 342.8 calories, Carbohydrate 24.3 g, Cholesterol 10.6 mg, Fat 27 g, Fiber 3.6 g, Protein 2.2 g, SaturatedFat 4 g, Sodium 387.4 mg, Sugar 5.3 g

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