SWEET POTATO WEDGES WITH NO-HONEY MUSTARD SAUCE
Steps:
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 259 kcal, Carbohydrate 51 g, Protein 3.8 g, Fat 5 g, SaturatedFat 1 g, Sodium 319 mg, Fiber 6.6 g, Sugar 6.6 g
AGAVE ROASTED SWEET POTATOES - VEGAN
Make and share this Agave Roasted Sweet Potatoes - Vegan recipe from Food.com.
Provided by KissKiss
Categories Yam/Sweet Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place the potatoes in a 9 x 13 inch baking dish. In a bowl, whisk together the oil, agave nectar, and lemon juice. Pour the mixture over the potatoes and toss until potatoes are coated. Sprinkle with salt, toss again.
- Bake, stirring occasionally, for one hour or until potatoes are tender and carmelized.
- Season, to taste, with more salt.
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