Sweet Potato Wedges With No Honey Mustard Sauce Recipes

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SWEET POTATO WEDGES WITH NO-HONEY MUSTARD SAUCE



Sweet Potato Wedges with No-Honey Mustard Sauce image

30-minute roasted sweet potato wedges with creamy "no-honey" mustard dipping sauce! Savory, sweet, and so healthy and delicious.

Provided by Minimalist Baker

Categories     Appetizer     Snack

Time 30m

Number Of Ingredients 9

3 large organic sweet potatoes, ((sliced into thick wedges // skin on))
2 Tbsp avocado or melted coconut oil ((any neutral oil with a high smoke point))
1/2 tsp sea salt
1 pinch black pepper
2 tbsp creamy salted cashew butter ((or sub tahini, although I much preferred the cashew butter for a more neutral flavor))
1 Tbsp spicy mustard
2 Tbsp maple syrup ((or sub agave or honey if not vegan))
1 pinch each salt and pepper
1-2 Tbsp unsweetened original almond milk

Steps:

  • Preheat oven to 400 degrees F (204 C) and grease a baking sheet.
  • Toss sweet potatoes in oil until all sides are well coated. Season with salt and pepper and toss once more, then arrange in a single layer on the baking sheet (if crowded or increasing batch size, use two or more baking sheets).
  • Bake for a total of 25 minutes, or until golden brown and tender, flipping once at the halfway point to ensure even cooking.
  • While baking, prepare dipping sauce by whisking together cashew butter, mustard, maple syrup, salt and pepper. Thin with almond milk (or water) until pourable.
  • Serve sweet potato wedges with no honey mustard dipping sauce! Best when fresh, though leftovers keep in the fridge, covered, for up to a few days. Reheat in the oven.

Nutrition Facts : ServingSize 1 serving, Calories 259 kcal, Carbohydrate 51 g, Protein 3.8 g, Fat 5 g, SaturatedFat 1 g, Sodium 319 mg, Fiber 6.6 g, Sugar 6.6 g

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