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.
Sauce can be prepared and refrigerated in an airtight container for up to 6 days.
Try cooking BBQ sweet potato wedges in an air fryer: preheat the air fryer for 5 minutes at 330°; air fry sweet potatoes at 330° for 20 minutes or until very tender and brown, shaking once halfway through cooking.
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