Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Roasted Sweet Potatoes with Lemon Herb Ranch Drizzle
Serving Amount
Ingredients
4 medium sweet potatoes, peeled and cubed to ¾ inch
2 Tbsp. olive oil
1 tps. honey
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika powder
1⁄2 tsp. dried thyme
1⁄2 tsp. dried rosemary
red pepper flakes
Salt and pepper to taste
1 small garlic clove, crushed
1 tsp. lemon juice
1⁄4 tsp. oregano
2 Tbsp. mayonnaise
3 Tbsp. water
2 Tbsp. chives, chopped
1⁄4 cup chopped hazelnuts or shaved almonds
Instructions
Step 1
Heat the oven to 425°F.
Step 2
In a large bowl, toss the sweet potato cubes with olive oil, honey, garlic, onion and paprika powder, dried thyme and rosemary, red pepper flakes and salt and pepper to taste.
Step 3
Spread the cubes in an even layer on the sheet pan and bake 30 to 35 minutes, tossing halfway, until tender, golden and lightly browned on the edges.
Step 4
While the potatoes are roasting, prepare the dressing. In a bowl, combine crushed garlic, oregano, lemon juice, mayonnaise, salt and pepper to taste. Add a little water at a time until it has reached your desired consistency. Mix until smooth.
Step 5
Put the potatoes on a serving plate. Drizzle the dressing over it then top with chives and nuts.
