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
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.
