Categories: Sides
Ingredients
- For Potatoes:
- 2 lb. purple, orange, yellow, and/or white sweet potatoes, peeled and cut lengthwise into 1/2-inch thick wedges
- 3 tbsp. olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For Lemon-Pepper Mayo:
- 1/2 cup mayo
- 1 tsp lemon zest
- 1 tbsp. lemon juice
- 1 tsp black pepper
- Pinch salt
- For Horseradish-Dill Mayo:
- 1/2 cup mayo
- 1 tbsp. milk
- 1 1/2 tsp prepared horseradish
- 1 tsp snipped fresh dill
- 1/8 tsp black pepper
Directions
-
Arrange racks in upper and lower thirds of oven; preheat oven to 450. Line two 10×15-inch. baking pans with foil.
-
Put sweet potatoes in a very large bowl. Add oil, salt, and pepper; toss to coat. Arrange in a single layer on prepared baking pans. Roast, rotating pans halfway through, until potatoes are tender and starting to brown, about 15 minutes.
-
Whisk together mayo, lemon zest, lemon juice, pepper and salt in a small bowl.
-
Whisk together mayo, milk, horseradish, dill, and pepper in another small bowl.
-
Serve sweet potatoes warm or at room temp with seasoned mayos for dipping.