Ingredients
The following ingredients have 3 Servings
- 6 ounces no-salt-added tomato paste
- ¼ cup pitted dates* (I used deglet dates so that was about 7 dates)
- 1 Tbsp. spicy brown mustard (may substitute yellow mustard)
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 1 tsp. smoked paprika (use Hot Smoked Paprika for more heat)
- 3 Tbsp. apple cider vinegar
- 1 tsp. chili powder
- Pinch of cayenne pepper (optional, adds heat)
- 1 cup water or bone broth (+ 2-3 Tbsp. more to achieve desired consistency)
- ½ – 1 tsp. salt, or to taste
- ¼ tsp. black pepper, or to taste
- ½ tsp. liquid smoke* (optional)
- 3 medium sweet potatoes, washed and patted dry
- 1 Tbsp. melted coconut oil or avocado oil
- ½ tsp. garlic powder
- ½ tsp. chili powder
- Coarse salt and chopped parsley for sprinkling
Instruction
- Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
- While the oven preheats, slice sweet potatoes (with skins intact) into wedges about ½-inch thick. Place sweet potato wedges on baking sheet.
- In a small bowl, combine oil, garlic powder, and chili powder. Drizzle over sweet potatoes and toss well to coat.
- Arrange sweet potatoes in a single layer on the baking sheet and bake for 25-35 minutes, flipping only when the undersides have begun to brown and crisp up a bit. Baking time may vary based on the thickness of your potatoes, the oven temp (not all ovens are true to temp so an oven thermometer is always a good idea) and the amount of moisture in the sweet potatoes.
- While sweet potatoes are baking, make the BBQ sauce.
- Place all BBQ sauce ingredients in the blender. Turn blender to ‘On,’ gradually increase the speed from 1 to 8 (medium-high) and blend for 1 minute. Stop, scrape down the sides of the blender container and process for 20 more seconds, if needed.
- Taste sauce and add additional salt to taste.
