Finally, I decided to make the vinaigrette into a dipping sauce for sweet potato wedges.
I sliced four scallions, added them to one batch of the vinaigrette, and let the mixture sit for 30 minutes. This allowed time for the scallions to soak up the flavor.
While the scallions were soaking, I sliced two large sweet potatoes into 1-inch wedges.
I then placed the sweet potatoes in a mixing bowl, added olive oil and garlic salt, and mixed it all together.
After arranging the sweet potatoes on a baking sheet, I placed them in a 375-degree oven for 20 to 25 minutes.
Once cooled, I plated them with the scallion dipping sauce. My husband and kids devoured the entire plate in one sitting.