Oh, sweet potatoes.
Your color, your flavor, your texture, your nutrients.
The way your edges get crisp and your centers remain tender.
The way you complement spicy flavors so well.
The way you pair with Mexican food like besties.
The way you’re always there for me when I’m starving but feeling so very lazy.
Today, I’m adding one more way to love sweet potatoes. Hope you don’t mind.
Wedges may be one of my favorite ways to eat potatoes. When I was a kid, a lot of fast food restaurants served potato wedges and, besides curly or waffle (obviously), wedges were where it was at.
The edges get all crispy and browned and the centers remain soft and tender. And with the addition of a little salt, you get that perfect mix of savory and sweet – a contrast I adore.
Another perk of this preparation style? Just 30 minutes start to finish and the whole recipe (including sauce) requires just 7 ingredients!
The only thing missing from straight up fries is a dipping sauce. There must always be a dipping sauce.
There’s something delicious about honey mustard sauce and despite many attempts, I’ve never able to recreate it at home to the quality and flavor I wanted. That is, until now!
A base of cashew butter makes a neutral, creamy base and lets the flavor of the mustard punch through. And in place of honey, I opted for maple syrup as a natural sweetener. The result was perfect. Friends, I think this may be love.
I think you guys are going to LOVE this recipe. It’s:
Hearty
Sweet
Flavorful
Super healthy
Insanely satisfying
Creamy
Delicious
& Quick
Make this recipe as a snack, a side dish for anything, or alongside a veggie burger (options 1 & 2). You really can’t go wrong.
If you give these wedges + sauce a try, let us know how you like them! Leave a comment and rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!
Sweet Potato Wedges with No-Honey Mustard Sauce
Ingredients
SWEET POTATOES
- 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
“HONEY” MUSTARD SAUCE
- 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
Instructions
- 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.
Cathy says
This sounds delicious! Can’t wait to try it. Although vegan or not, maple syrup is always my choice.
We hope you love it, Cathy!
Christina Murphy says
These were a big hit in my house and I’m about to make them again! We used one of your peanut sauce recipes as dip, as I didn’t have the makings for the mustard sauce, and they were delicious.
Making a recipe from your cookbook and/or blog is a weekly thing (at minimum) in my house. You guys are our go to!
We’re so glad you enjoyed them, Christina. Thank you so much for your kind words and support! xo
C Perry says
This was delightful! Wanted to make with crispy tofu nuggets but didn’t have time/ energy, so this was the main course lol. Didn’t have Cashew butter or spicy mustard. Subbed tahini and Dijon. Great combo and will definitely be in regular rotation.
We’re so glad you enjoyed it! Thank you for the lovely review! xo
C Perry says
Back to add I started making my own roasted Cashew butter. Also, the consistency has been perfect without adding almond milk. This is a definite keeper!
Yum! Thanks for sharing!
Elizabeth says
Hello! Could you also use the honey mustard sauce as a salad dressing? I was thinking of offering it as a side for the fries but also using it as dressing for a green salad.
Definitely!
Tracy says
Hey Dana,
I love this dip SO much!! (I haven’t tried it with these sweet potato fries yet, only your cajun fry recipe which is also amazing).
How long will the dip keep in the fridge? I see in the recipe it says keeps 3-4 days but I presume that’s for the fries. Would the dip keep basically until the mustard expires?
Thanks so much!
Hi Tracy, we’re so glad you enjoy it! 3-4 days would be a conservative estimate. The dip would probably last up to 1-2 weeks.
Pooja Mehta says
So so good! I make things his regularly now :)
Lori says
We can’t find salted cashew butter only unsalted
Feel free to just compensate by adding salt.
Theresa says
I Love sweet potatoes and will be making this recipe! Have you thoughts on using an air fryer? With regular potatoes we have to parboil them, then air fry for crunchy edges. Would lover your take on it.
Hmm, we haven’t tried one yet! I know some people love them, but we haven’t tried one ourselves! Let us know if you give it a try!
Maria says
A total newbie here – what do you grease the baking sheet with?
And thanks for the recipe! Sweet potatoes do not get enough love.
Olive oil will work!
Maya oukil says
i just made these and it paired so well with the sauce. The sauce sort of tasted like peanut butter is was so good ! :)
We’re glad you enjoyed it, Maya!
Jerrika Caudill says
Hello did you use spicy brown mustard or just regular spicy mustard? ❤
Either one should work!
Kylee C says
Omg I made this honey mustard sauce and I just want to BATHE In it it is so delicious! I made a few substitutions based on what was in my house
Sunflower butter and yellow mustard instead of what the recipe calls for but this is literally the best “honey” mustard I’ve ever had!! From some gf, vegan, AND low fodmap—THANK YOU!
Alison DuPont says
This is my first review ever for a recipe! These baked sweet potato fries are just excellent! I’ve made them many times as a complement to a meal… or as the meal itself!
Tracy says
Fantastic! I made the dipping sauce with tahini and used water to thin it as needed. Wonderful!
C.C. says
If I only have Dijon mustard then what can I add to make it taste similar?
AmberEm says
I used coconut butter and it tasted great! Thank you.
Christine says
I had roasted a cubed sweet potato in olive oil, salt and pepper and realized I needed a dipping sauce in the last 5 minutes of cooking time. I searched “vegan dipping sauce for roasted sweet potato” and I got this site as a result. I made the “honey” mustard dressing using tahini, grey poupon, maple syrup, etc. It was perfect for the potatoes. Thank you for that!
Sophie says
I made this honey mustard for a party and it was a big hit! I originally doubled the recipe and still had to make a second batch because it went so quickly. I used tahini since I couldn’t find cashew butter, and it was creamy and fantastic. I couldn’t get my sweet potato wedges to crisp up, but it didn’t really matter because the sauce was so good.
Bibi Hohenberg says
Absolutely scrumptious! Made this for a party and everyone raved.
Thanks! I am looking forward to trying more of your recipes.
Amy says
I’m not on a plant based diet or anything but I do love your recipes! I just tweak it a bit to suit my own needs.
For this recipe instead of cashew butter can I use my all natural peanut butter? Or would it be too over powering?
Thanks a bunch in advance!
It would be too overpowering, sorry!
Olivia says
Made this sauce tonight and my gosh, IT WAS AMAZING!!! I drizzled it over some kale chips and my vegetable and quinoa muffins :)
Rakhee@boxofspice says
I love sweet potato and in India you will see vendors at every nook and cranny with a spicy and tangy sweet potato treat. Yours with this awfully delicious looking dip looks amazing!
Lori says
These turned out delicious! 5 stars for sure! I didn’t make the sauce because we have a cashew allergy in the family. I dipped in Stubb’s Smokey Mesquite BBQ sauce. Divine! Thanks for easy and FAST recipe! Even better that I didn’t have to wait an hour for these to cook. :)
Thanks Lori! xo
Winona says
Just ran across this recipe since we will be harvesting sweet potatoes from our yard in Southern Utah in another 6 weeks or so–last year we had over 300 lbs. so I figure I better start now gathering sweet potato recipes! This looks mahhhvalous, dahhling! I’ve done the wedges lots of times, but the maple-honey sauce is an inspired addition. Thanks for your plant-based recipes!
Siri says
Swoon worthy sauce. I used tahini :)
Jennifer says
This would be a great after school snack for my kiddos. They are all about the dip! Thanks!
Hilary says
Can I use peanut butter instead of cashew butter? I have very limited cupboard space, and can’t store something I won’t use hugely often (at least, not compared to peanut butter). Or something else maybe? Help a cooking newbie out please!
Yes! It just will taste quite a bit different. Otherwise, go with tahini!
Allison says
Dana, this recipe is perfect! The no honey mustard sauce is delicious, and tastes much better than the store bought stuff. Sweet potato fries are amazing! Thanks for the recipe :)
So great! Thanks for sharing, Allison!
Sheila Camilla Nielsen says
Oh, I could eat sweet potatoes EVERY day – and your recipe looks yummy. Such a good idea, making a sauce with cashewbutter, nomnom. Gotta try it! I did’nt knew that the peel is eatable. Sweet potatoes are not very common here in Denmark, and quite expensive too.
I really like your blog, by the way. Very inspiring, and easy recipes.
Have a nice day!
Sheila :)
Thanks Sheila! SO kind.
Graious Store says
I enjoy sweet potatoes, but not in this form., I’ll give this recipe a trial
Stacey says
Your recipe looks appetizing! Healthy too! Way better than french fries LOL I would love to try your recipe this weekend. Thanks!! )
Elena says
This is irresistible. I have weakness for sweet potato. My Mom always says that I could fight for the last one. :)
Elena says
This is irresistible. I have weakness for sweet potato. My Mom always says that I could fight for the last one. :)
Abby says
Ooh, these sweet potato wedges look incredible, Dana. And that dipping sauce! LOVE. <3
randomguru says
honestly, i was thinking of frying up some sweet potato chips the other day, and for some reason i couldn’t find sweet potatoes anywhere in town, not even at Whole Foods.
but once i do i’ll give this recipe a try. this would be a healthier alternative. still cravin’ those sweet potato chips, though. ;)
Heather and Melissa says
These look so good! …except Heather can’t have any due to the severe cashew allergy. Guess we will just have to use real honey. :)
Thunderbuns says
I love sweet potato wedges! Now I just have to try your sauce:)
Gaby says
These look fantastic, using cashew butter in the mustard sauce is a genius idea!!!
Thanks Gaby!! xoxo
Medeja says
Yummy! Love sweet potatoes!
Anne says
I came to check out your blog (as usual) and the first recipe I see are these sweet potato fries, while I was eating sweet potato fries!!! Coincidence?!?
Love your work MinimalistBaker!
Love from Australia
Thanks Anne! I hope to visit Australia someday! It sounds and looks lovely.
Nicole {VeganShowOff.com} says
Well I just happened to have some sweet potatoes roasting in the oven for a salad topping when this post came in my email! I had no clue what I was going to use as a dressing so this no honey mustard dipping sauce became my dressing! Let me just say you really nailed the “honey mustard” flavor with this one. I didn’t have cashew butter on hand so I just ground some cashews up but it was so yummy I was literally eating spoonfuls of it (bad girl)! This dipping sauce is definitely going into my normal salad dressing rotation!
Thanks Nicole! So glad you enjoyed it!
So great! Thanks for sharing, Nicole!
Carina says
I actually don´t like much sweet potatoes, but this way of making them looks pretty good. I know my husband and 10 year old girl will love them. I definitely will give them a try. It is a great snack option.
Ana @ Ana's Rocket Ship says
Wedges were totally where it was (is) at! (apart from waffles and curly fries obviously) (and smiles) (and those little herby garlicky potatoes) (and hash browns) (and jackets). (Maybe I have a slight potato problem…)
haha, me too! If faced with a plateful of all those potato varieties, I’d have to have a handful of each!
Heather Mason @Nutty Nutrition says
Yes, I love these! I’ve always said the key to really good sweet potato fries is a good dipping sauce! This sauce looks awesome, and I love that it’s a lil sweet, way better than honey mustard!
Cassie says
I LOVE sweet potato wedges! I gotta try the mustard sauce!
Brittany says
GIRL! I want these wedges and that honey mustard sauce right meow.
I want to be your best friend right meow ;D
Ella says
OMG. Dinner for tomorrow sorted, these look incredible!
Ella xx
Haley Hansen says
I love sweet potatoes and almost always eat them with a honey-mustard sauce! Can’t wait to try this recipe.
P.S. I absolutely ADORE your website – such an amazing inspiration! Keep it up :)
Thanks Haley! So kind :D
Thanks Haley!! xoxo
Anna says
I’m obsessed with these!! yumm so good
Eve @ Baking the Day says
Even though being half Irish, I hate potatoes! However, sweet potatoes are my favourite food and these wedges looks perfect. I love making sweet potato wedges as well but I never have a dipping sauce but this sauce looks amazing!
If you love sweet potatoes you’ll LOVE these wedges! The sauce makes the dish! Hope you give it a try, Eve :D
Kerstin says
Oh wow that looks absolutely amazing. I’m seriously addicted to sweet Potatoes lately so I just have to give this recipe a try.
Love from Austria,
Kerstin
What a beautiful place to live!
Zoe says
Are you vegan now?
Mostly, yes! I wouldn’t say I’m 100% strict, but rather consider my diet plant-based.
Zoe says
Good for you!! I am vegan/gf and I would never go back. I feel great! Love your blog!
Thanks Zoe!
brian soerries says
It’s looks amazing, can’t wait to try it. Thanks.
Hey ya!
Leah M @ love me, feed me says
I totally know what I’m having for lunch.. I have a bit of a love affair with mustard, cashew butter, and maple syrup so this sauce speaks to me on so many levels.
When I was younger I always went for the wedges! Definitely the best.
You get me! Hope you love this one, Leah :D
Sydney | Modern Granola says
This sounds so good! I’ve been craving sweet potato fries lately, so this is perfect! It’s a great side dish for Cinco de Mayo eats too!
Alexa [fooduzzi.com] says
Oh, goodness! Honey mustard is my weakness…and you go and pair it with sweet potatoes?! This recipe is just fantastic!
Right? Prepare to be obsessed!
Lissa says
I love your recipe. I usually just use russet potatoes, nothing special, slice them thin and bake them in the oven. I usually like my potato fries cut a little thinner because if they are too thick, they aren’t french fries, they are potato wedges or potato logs. I’ve never heard of mustard sauce for french fries. In Utah, people eat fry sauce. I was a Southern California girl when I first moved to Utah, and I would see people drenching their french fries in this awful pink mixture of ketchup and mayo. It looked really sick so I was reluctant to try it. Overall, fry sauce is very good, and very popular here.
Kai says
Up until coming across this post I never knew of a thing such as a Food Stylist and I’m glad I know now.
Erin@WellPlated says
Oh sweet potatoes, how I love thee. I’m a total wedge-gal too, so I could honestly plow through this pan and call it lunch!
That’s basically what I did. Except it was second lunch ;D
Shonalika says
The way this post read at the start made me lol. That sauce looks AMAZING, must try it at some point. I remember trying a honey mustard sauce once in my pre-vegan days and absolutely loving it!
It makes the perfect complement to these wedges! Hope you love it!
AMBER FERRANO says
Balsamic Glaze does too. My fav. is EVOO butter, lime juice & jalapeno (fresh, diced & cooked with or in a pinch Tobascco Jalapeno or Chipotle). I finish of with a very light dusting of crunchy salt & sometime smoked Paprika. When I bring it as gifts and people are done they state they wanna lick the plate. I tell them to why waste any. (We need 2Tbl of good oil a day to lubricate our joints anyway.) And people say this kind of food has no flavor or taste like cardboard…whaaaaat? **I have done it with Dijon & blackberry honey (most prevalent where I live), which is good I just like hot spice with mine. I like to try to hit every mark on the pallet. Thanks for giving people healthy choice ideas. #letsmakeamericahealthy