Roasted Sweet Potatoes with Lemon Herb Ranch Drizzle
| 1 min read
Total Time:
50 minutes
Prep Time:
15 minutes
Serving Amount
Ingredients
4 medium sweet potatoes, peeled and cubed to ¾ inch
2 Tbsp. olive oil
1 tps. honey
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika powder
1⁄2 tsp. dried thyme
1⁄2 tsp. dried rosemary
red pepper flakes
Salt and pepper to taste
1 small garlic clove, crushed
1 tsp. lemon juice
1⁄4 tsp. oregano
2 Tbsp. mayonnaise
3 Tbsp. water
2 Tbsp. chives, chopped
1⁄4 cup chopped hazelnuts or shaved almonds
Instructions
Step 1
Heat the oven to 425°F.
Step 2
In a large bowl, toss the sweet potato cubes with olive oil, honey, garlic, onion and paprika powder, dried thyme and rosemary, red pepper flakes and salt and pepper to taste.
Step 3
Spread the cubes in an even layer on the sheet pan and bake 30 to 35 minutes, tossing halfway, until tender, golden and lightly browned on the edges.
Step 4
While the potatoes are roasting, prepare the dressing. In a bowl, combine crushed garlic, oregano, lemon juice, mayonnaise, salt and pepper to taste. Add a little water at a time until it has reached your desired consistency. Mix until smooth.
Step 5
Put the potatoes on a serving plate. Drizzle the dressing over it then top with chives and nuts.
