Sweet Potato Wedges with No-Honey Mustard Sauce

Name: Sweet Potato Wedges with No-Honey Mustard Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 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

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 4

Author : Minimalist Baker

sweet potato wedges

Ingredients

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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 salt1 pinch black pepper2 tbsp creamy salted cashew butter ((or sub tahini, although I much preferred the cashew butter for a more neutral flavor))1 Tbsp spicy mustard2 Tbsp maple syrup ((or sub agave or honey if not vegan))1 pinch each salt and pepper1-2 Tbsp unsweetened original almond milk

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Instructions

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Step 1

Preheat oven to 400 degrees F (204 C) and grease a baking sheet.

Step 2

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).

Step 3

Bake for a total of 25 minutes, or until golden brown and tender, flipping once at the halfway point to ensure even cooking.

Step 4

While baking, prepare dipping sauce by whisking together cashew butter, mustard, maple syrup, salt and pepper. Thin with almond milk (or water) until pourable.

Step 5

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.