Rimmed baking pan
Chef knife or paring knife
Spatula or tongs
4 medium sweet potatoes, cut into large wedges (about 2 pounds)
2 tablespoons olive oil
1 tablespoon Twist’d Q Crazy Chick Lemon Garlic Seasoning
½ cup olive oil mayonnaise
2 tablespoons prepared horseradish
2 tablespoons sriracha chili sauce
1 tablespoon chopped fresh cilantro
1. Preheat oven to 450°F. Line a rimmed baking pan with parchment paper.
2. In a large bowl, toss sweet potatoes, oil and Twist’d Q Crazy Chick Lemon Garlic 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.
3. 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.
Approximate nutritional values per serving (1 potato, 3 tablespoons sauce): 332 Calories, 19g Fat (3g Saturated), 10mg Cholesterol, 794mg Sodium, 35g Carbohydrates, 5g Fiber, 11g Sugars, 3g Protein
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.