Roasted Sweet Potato Wedges
Ingredients
The Sweet Potatoes
-
3
large
organic sweet potatoes
-
2
Tbsp
avocado or melted coconut oil
-
½
tsp
sea salt
-
1
pinch
black pepper
The Honey Mustard Sauce
-
2
Tbsp
creamy salted cashew butter
-
1
Tbsp
spicy mustard
-
2
Tbsp
maple syrup
-
1
pinch
salt
-
1
pinch
pepper
-
1-2
Tbsp
unsweetened original almond milk
Instructions
- Preheat the oven to 400°F (204°C) and grease a baking sheet.
- Toss sweet potatoes in oil until coated, then season with salt and pepper.
- Arrange the sweet potatoes in a single layer on the baking sheet.
- Bake for 25 minutes, flipping halfway through until golden brown and tender.
- While baking, prepare the dipping sauce by whisking together cashew butter, mustard, maple syrup, salt, and pepper.
- Thin the sauce with almond milk until pourable.
- Serve the sweet potato wedges with the no-honey mustard dipping sauce.
Nutrition Facts (estimated)
Servings
4
Calories
259
Total fat
5g
Total carbohydrates
51g
Total protein
3.8g
Sodium
319mg
Cholesterol
0mg
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