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:
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
- 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
- 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.
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