Sweet Potato Wedges with No-Honey Mustard Sauce

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Perfectly browned Savory Sweet Potato Wedges with a side of vegan No-Honey Mustard Dipping Sauce

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.

Baking sheet with Sweet Potato Wedges topped with salt and spices

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!

Baking sheet with baked sweet potatoes and delicious vegan No-Honey Mustard Dipping Sauce

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.

Using a small spoon to drizzle No-Honey Mustard Dipping Sauce for a gluten-free vegan snack

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!

Baking sheet of Roasted Sweet Potato Wedges drizzled with No-Honey Mustard Dipping Sauce

Sweet Potato Wedges with No-Honey Mustard Sauce

30-minute roasted sweet potato wedges with creamy "no-honey" mustard dipping sauce! Savory, sweet, and so healthy and delicious.
Author Minimalist Baker
Print
Baking sheet of Sweet Potato Wedges beside a measuring cup of No-Honey Mustard Sauce
5 from 20 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Appetizer, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

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.

Notes

*Nutrition information is a rough estimate calculated with dipping sauce.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 259 Carbohydrates: 51 g Protein: 3.8 g Fat: 5 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 319 mg Fiber: 6.6 g Sugar: 6.6 g

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  1. 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.

    • Dana @ Minimalist Baker says

      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!

  2. 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.

  3. 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 ! :)

  4. 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!

  5. 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!

  6. 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!

  7. 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.

  8. Bibi Hohenberg says

    Absolutely scrumptious! Made this for a party and everyone raved.
    Thanks! I am looking forward to trying more of your recipes.

  9. 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!

  10. 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 :)

  11. 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!

  12. 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. :)

  13. 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!

  14. 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!

  15. 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 :)

  16. 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 :)

  17. Stacey says

    Your recipe looks appetizing! Healthy too! Way better than french fries LOL I would love to try your recipe this weekend. Thanks!! )

  18. Elena says

    This is irresistible. I have weakness for sweet potato. My Mom always says that I could fight for the last one. :)

  19. Elena says

    This is irresistible. I have weakness for sweet potato. My Mom always says that I could fight for the last one. :)

  20. 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. ;)

  21. 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. :)

  22. 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

    • Dana @ Minimalist Baker says

      Thanks Anne! I hope to visit Australia someday! It sounds and looks lovely.

  23. 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!

  24. 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.

  25. 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…)

    • Dana @ Minimalist Baker says

      haha, me too! If faced with a plateful of all those potato varieties, I’d have to have a handful of each!

  26. 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!

  27. 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 :)

  28. 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!

    • Dana @ Minimalist Baker says

      If you love sweet potatoes you’ll LOVE these wedges! The sauce makes the dish! Hope you give it a try, Eve :D

  29. 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

  30. 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.

  31. 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!

  32. 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!

  33. 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.

  34. 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.

  35. 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!

  36. 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!

      • 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