Roasted Sweet Potatoes & Homemade Pink Sauce
The quick and colorful weeknight dish
- Prep time: 10 minutes
- Cook time: 0 minutes
Roasted until caramelized and paired with an ultra-simple homemade pink sauce, these sweet potatoes turn your weeknight into a complete, flavorful, and comforting meal
Ingredients
-
sweet potato
-
olive oil
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paprika powder
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cumin
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salt and pepper
-
mayonnaise
-
cooking oil
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lemon juice
-
clove of garlic
Recipe steps
Prepare the sweet potatoes
Preheat your oven to 210°C (fan-assisted). Wash the sweet potatoes thoroughly — no need to peel them if the skin is thin and organic! Cut them into wedges or rounds about 1.5 cm thick. If they’re different sizes (often the case with imperfect ones!), try to get similar-sized pieces for even cooking.
Season and roast
In a large bowl, toss the sweet potato pieces with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread them in a single layer on a baking tray lined with parchment paper — don’t let them overlap, so they roast rather than steam. Bake for 30 to 35 minutes, flipping them halfway through.
Make the pink sauce
While the potatoes are cooking, mix the mayonnaise, ketchup, lemon juice, and garlic in a small bowl. Taste and adjust the seasoning — more lemon for acidity, a drop of hot sauce for heat, or a drizzle of honey to mellow it out. Keep refrigerated until serving.
Check for doneness and plate
The sweet potatoes are ready when their edges are golden and slightly caramelized, and a fork slides in without resistance. Arrange them on a plate with a few arugula leaves, drizzle generously with pink sauce, and sprinkle with seeds if you have some. Serve immediately.
Tips and variations
- Complete meal version: Add a poached egg or a grilled chicken fillet per plate to make it even more filling.
- Vegan version: Swap the mayonnaise for vegan mayo or soy yogurt — the sauce stays just as creamy and delicious.
Anti-waste tips
The skin is edible! The skin of organic sweet potatoes is perfectly edible and becomes deliciously crispy in the oven. Peeling is wasteful — here, everything gets eaten.
Tonight’s dinner, tomorrow’s lunch: Roasted sweet potatoes reheat beautifully in the oven (10 min at 180°C) or can be eaten cold in a salad with some arugula and feta. The pink sauce keeps for 3 days in the fridge.
The sauce at the bottom of the bottle: Is your ketchup bottle nearly empty? Add the mayonnaise directly into the bottle, give it a shake, and there you go — not a drop wasted for your pink sauce!
