Recipe and Photography by Kari Young
The best part about cooking and creating with Best Foods Organic Mayo (regular, Roasted Garlic, and Spicy Chipotle) is the versatility of each new mayonnaise. Not only do they have a lovely tang and richness they also are perfectly balanced and act as a terrific emulsifier and addition to my traditional and easy recipes. The Roasted Garlic and the Spicy Chipotle are subtle enough for my son while adding extra flavor into each dish we create. One of my favorite ways to use them is in salad dressings, vinaigrettes and sauces. The new flavors allow me to be creative with my food pairings and they are the perfect accompaniment to this season’s grilling and outdoor cooking.
5 large sweet potatoes, peeled and julienned
3 red onions, peeled and quartered
Fresh herbs (dill, parsley, chive, marjoram, oregano, thyme or what is available at the market)
Salt and pepper
1 cup Best Foods Organic Spicy Chipotle Mayo
½ cup sour cream
1 tsb crushed red pepper (adjust to taste)
1 large plastic freezer bag
Preheat Oven to 450 degrees F
Place potatoes, onions, herbs, salt, pepper and olive oil in a large re-sealable freezer bag – and shake to evenly coat potatoes. Arrange evenly on a parchment lined baking tray in a single layer. Bake for 20-25 minutes until both are browned and softened caramelized. While potatoes are baking; In a small mixing bowl combine Best Foods Organic Spicy Chipotle Mayo, sour cream, chili sauce and mixture of fresh herbs. Set aside. Transfer and arrange on platter. Garnish with fresh herb mixture. Serve immediately with mayo sauce.
This post sponsored by Best Foods & TheFeedFeed