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:
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- While they bake, mix all ingredients under “ranch dip”.
- Serve them warm with the ranch on the side.
