• 3 sweet potatoes, sliced medium thin 
• 1/4 C Salad Girl Chili Limon mixed with 1/4 C organic sunflower oil
• 1/2 tsp harissa powder
• salt and pepper to taste

Preheat oven to 325 degrees. In mixing bowl, whisk together Salad Girl Chili Limon with sunflower oil, harissa powder, salt, and pepper.  Add the sweet potatoes, and toss to cover potatoes lightly and completely with harissa sauce. Line a 18"x 13" sheet pan with parchment paper, and arrange potato slices on sheet pan, and roast in oven for about 1 hour.  Remove and cool on counter until ready to arrange on dipping platter. 

Curried Delicata Squash Bites:

• 2 medium Delicata squash, carefully sliced with skin
• 1/4 C Salad Girl Curry & Fig mixed with 1/4 C organic sunflower oil
• 1/2 tsp organic curry powder
• salt and pepper to taste

Preheat oven to 325 degrees. In mixing bowl, whisk together Salad Girl Curry & Fig with sunflower oil, curry powder, salt, and pepper. Add the squash, and toss to cover completely with curry sauce. Line a 18"x 13" sheet pan with parchment paper, and arrange squash on sheet pan. Roast in oven for about 1 hour, remove, and cool on counter until ready to arrange on dipping platter.

Dipping Sauces:

•  Creamy Scarborough Fair Dip: Whisk together a bottle of Salad Girl Organic Dude Ranch and 1/8 tsp each Parsley, Sage, Rosemary, and Thyme. Keep cool until ready to serve.

• Harissa Limon Dip: Whisk together 1/2 bottle Salad Girl Organic Chili Limon, 1/8 tsp harissa powder, and 1 Tbsp tomato paste.  Keep cool until ready to serve.

• Creamy Curry Dip: Whisk together 1 bottle Salad Girl Organic Dude Ranch, 1 tsp curry powder, 1/2 tsp maple syrup, and a bit of salt.  Keep cool until ready to serve.

Enjoy!