Roasted Sweet Potatoes and Buttermilk
Rich, tangy buttermilk lends a savory note to the candied-like flavor of roasted sweet potatoes.
- 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
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.