BBQ Sweet Potato Wedges with Horseradish-Sriracha Sauce
BBQ Spot
4
15 minutes
40 minutes
Essential Tools
Rimmed baking pan
Parchment paper
Large bowl
Chef knife or paring knife
Measuring spoons
Spatula or tongs
Small bowl
Spoon
Ingredients
- 4 medium sweet potatoes, cut into large wedges (about 2 pounds)
- 2 tablespoons olive oil
- 1 tablespoon Lambert’s Sweet Rub O’Mine Barbeque Seasoning
- ½ cup olive oil mayonnaise
- 2 tablespoons prepared horseradish
- 2 tablespoons sriracha chili sauce
- 1 tablespoon chopped fresh cilantro
Directions
- Preheat oven to 450°F. Line a rimmed baking pan with parchment paper.
- In a large bowl, toss sweet potatoes, oil and Barbeque Seasoning.
- Spread sweet potatoes in a single layer on prepared pan and roast 35 minutes or until very tender and browned, turning once halfway through roasting. Makes about 6 cups.
- In a small bowl, stir mayonnaise, horseradish and sriracha. Makes about ¾ cup.
- Serve sweet potato wedges sprinkled with cilantro along with horseradish-sriracha sauce for dipping.
