Baking sheet of Sweet Potato Wedges beside a measuring cup of No-Honey Mustard Sauce
5 from 19 votes

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
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Category: Appetizer, Snack
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days



  • 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


  1. Preheat oven to 400 degrees F (204 C) and grease a baking sheet.
  2. 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).

  3. Bake for a total of 25 minutes, or until golden brown and tender, flipping once at the halfway point to ensure even cooking.
  4. While baking, prepare dipping sauce by whisking together cashew butter, mustard, maple syrup, salt and pepper. Thin with almond milk (or water) until pourable.
  5. 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.


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

Nutrition Per Serving (1 of 4)