Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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.
