First things first – yes, that’s crispy garlic on top of the sweet potatoes… and no, those fallen pieces didn’t last long after I got my photo 🤤

As the sweet potato’s self-proclaimed #1 fan, I think these are amazing! But even my boyfriend who easily gets sick of sweet potatoes (thankfully we have a lot of other things in common 😄) really enjoyed this recipe!

This dip is really easy – all you need is a paleo-friendly mayo and some herbs and spices. I definitely plan to use it in the future anytime I need a good ranch!

For the sweet potatoes, the key is to cut them very thin and don’t cut all the way down. Placing 2 wooden spoon handles or chopsticks on either side of the potato when you cut it makes this SO much easier.

Recipe makes 4 servings

Ingredients:

Sweet Potatoes

  • 4 medium sweet potatoes
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • ¼ tsp black pepper
  • ¼ tsp salt

Ranch Dip

  • ⅓ cup paleo -friendly mayo
  • 1 tbsp coconut milk
  • 1 tsp lemon juice
  • 1 tbsp fresh dill
  • ½ tbsp dried parsley
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp black pepper
  • ¼ tsp salt
  • ⅛ tsp paprika

Directions:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. Wash and dry your sweet potatoes. Cut them into ⅛” slices, being sure not to cut all the way through the potato. I place the handle of a wooden spoon on either side of the potato to stop my knife from going all the way down. Chopsticks may work as well.
  3. Place them on the baking sheet. Mix the oil, garlic, salt, and pepper in a bowl. Spread it on the potatoes, gently getting some between the slices.
  4. Bake for about 40-45 minutes (could be more or less depending on thickness of the potato). After about 30 minutes, remove them and gently separate each slice, then finish baking.
  5. While they bake, mix all ingredients under “ranch dip”.
  6. Serve them warm with the ranch on the side.