Best 3 Roasted Rainbow Sweet Potatoes With Dipping Sauce 2 Ways Recipes

**Roasted Rainbow Sweet Potatoes with Dipping Sauce: A Vibrant and Flavorful Side Dish**

Savor the vibrant colors and delectable flavors of roasted rainbow sweet potatoes, a delightful side dish that will elevate any meal. These sweet potatoes come in a spectrum of hues, from deep purple to golden yellow, each offering a unique blend of vitamins, minerals, and antioxidants. With their naturally sweet and earthy taste, they caramelize beautifully when roasted, creating a tender and flavorful treat. Accompany these roasted gems with two delectable dipping sauces: a creamy avocado-tahini sauce for a rich and tangy complement, and a zesty honey-balsamic sauce for a sweet and slightly tangy twist. These sauces add an extra layer of flavor and moisture to the roasted sweet potatoes, making them an irresistible and colorful addition to your culinary repertoire. Whether you're hosting a special gathering or simply seeking a wholesome and delicious side dish, these roasted rainbow sweet potatoes with dipping sauce are sure to impress.

Here are our top 3 tried and tested recipes!

PERFECT ROASTED SWEET POTATOES

Perfect Roasted Sweet Potatoes image

Roasted sweet potatoes are truly delicious, and so easy to make! This healthy recipe will become your new favorite side dish. Recipe yields 4 side servings.

Provided by Cookie and Kate

Categories Side dish

Time 40m

Number Of Ingredients 4

Ingredients

2 pounds sweet potatoes (3 to 4 medium sweet potatoes)
2 tablespoons extra-virgin olive oil
Optional: 1 teaspoon chili powder or freshly ground black pepper, to taste
¼ teaspoon fine sea salt

Steps:

Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
Either scrub the sweet potatoes clean and pat dry, or peel them (I generally peel mine). To slice, use a sharp chef's knife to cut them into 1-inch thick rounds. Then, cut up each round to make 1-inch cubes. The "cubes" won't be perfectly even, but that's ok.
Place the sweet potatoes on the prepared baking sheet. Drizzle the olive oil on top. If using, sprinkle the chili pepper or several twists of freshly ground black pepper on top, followed by the salt. Toss until the sweet potatoes are all evenly coated in oil, and arrange them in a single layer.
Bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges. Serve while warm. Leftover sweet potatoes will keep in the refrigerator, covered, for about 4 days. Gently reheat in the microwave or oven if desired.

Nutrition Facts : ServingSize 1 side portion, Calories 255 calories, Sugar 9.5 g, Sodium 270.1 mg, Fat 7.1 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 45.6 g, Fiber 6.8 g, Protein 3.6 g, Cholesterol 0 mg

ROASTED SWEET POTATO DIP

Roasted Sweet Potato Dip image

You may have had hummus, but have you ever had sweet potato dip? It's similar, but different. Serve with tortilla chips, fresh veggies, breadsticks, pita chips, spread on crostini, or use as a base on a flatbread pizza. Just use your imagination, the sky's the limit!

Provided by lutzflcat

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

1 medium sweet potato
¼ cup chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons tahini
2 cloves garlic, pressed
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon red pepper flakes, or more to taste
1 tablespoon chopped pistachios

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
Place the potato on the baking sheet, and using a fork, repeatedly pierce the top of the sweet potato to keep it from exploding in the oven.
Bake in the preheated oven until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside to cool.
Cut sweet potato in half once cool enough to handle, scoop out the flesh, and place in a food processor or blender. Add cilantro, lime juice, tahini, garlic, cumin, salt, and red pepper flakes. Blend until well combined and smooth. Taste, and adjust seasoning if necessary.
Spoon dip into a bowl, garnish with chopped pistachios, and serve.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 15.1 g, Fat 5.1 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 333.4 mg, Sugar 2.8 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

Tips:

Choose the right sweet potatoes. Look for firm, smooth sweet potatoes with no blemishes. Avoid any that are soft or have cracks or cuts.
Wash and scrub the sweet potatoes thoroughly. This will help to remove any dirt or debris.
Cut the sweet potatoes into even-sized pieces. This will help them to cook evenly.
Toss the sweet potatoes with olive oil, salt, and pepper. This will help them to brown and caramelize in the oven.
Roast the sweet potatoes at a high temperature. This will help them to get crispy on the outside and tender on the inside.
Serve the sweet potatoes hot with your favorite dipping sauce. You can also sprinkle them with fresh herbs or grated Parmesan cheese.

Conclusion:

Roasted rainbow sweet potatoes are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste. Whether you like them sweet, savory, or spicy, there is a dipping sauce that will pair perfectly with them. So next time you are looking for a healthy and flavorful side dish, give roasted rainbow sweet potatoes a try.