Roasted Rainbow Sweet Potatoes with Dipping Sauce 2 Ways Recipe

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.