Roasted Rainbow Sweet Potatoes With Dipping Sauce 2 Ways Recipes

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

Ingredients

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

RAINBOW POTATO ROAST

Rainbow Potato Roast image

Each different type of potato here has its own distinctive flavor and texture as well as color. Some will roast more quickly than others but it doesn't matter to me if certain pieces in the mix become very soft. My favorite mix here consists of sweet potato, purple potatoes, fingerlings, Yukon golds and red bliss.

Provided by Martha Rose Shulman

Categories easy, side dish

Time 1h

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 garlic clove, cut in half
1 1/2 pounds mixed white, yellow, purple, red and sweet potatoes (Yukon golds, fingerlings, red potatoes etc.), peeled if desired and cut in 1-inch pieces (I peel sweet potatoes but not potatoes with smooth skins.)
Salt and freshly ground pepper
2 teaspoons chopped fresh sage
3 tablespoons extra virgin olive oil
1 ounce Parmesan, grated (1/4 cup) (optional)

Steps:

Preheat the oven to 425 degrees. Rub a 2- or 3-quart baking dish or gratin with the cut side of the garlic and then brush with olive oil. Alternatively, line a sheet pan with parchment and omit the garlic. Place the potatoes in a large bowl. Season to taste with salt and pepper, add the sage and 2 tablespoons of the olive oil and toss again. Arrange in the baking dish or on the baking sheet.
Bake 40 minutes, stirring every 10 minutes. If you are using a baking dish the some of the potatoes might stick, but just coax them away from the dish with your spoon.
Add the remaining oil and the cheese if using, stir together and bake another 10 minutes, until the potatoes are crispy on the edges. Serve hot or warm.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 425 milligrams, Sugar 7 grams

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

Ingredients

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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