Ingredients
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
Preparation
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.
