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Roasted Sweet Potatoes and Buttermilk

Rich, tangy buttermilk lends a savory note to the candied-like flavor of roasted sweet potatoes.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Marcus Nilsson

Source: Martha Stewart Living, March 2016


  • 4 small sweet potatoes (about 1 pound), scrubbed and cut into wedges
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt
  • 1/4 cup low-fat buttermilk
  • 1/4 cup mayonnaise
  • 2 tablespoons chopped fresh dill, plus more for sprinkling


  1. Preheat oven to 425 degrees. Toss wedges with olive oil and season with salt; roast until tender, about 20 minutes. For the dip, whisk together buttermilk, mayonnaise and dill; season with salt. Sprinkle with more dill before serving.


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