Sweet Potato Wedges with No-Honey Mustard Sauce

Sweet Potato Wedges with No-Honey Mustard Sauce (Vegan Gluten-Free Recipe Analysis)

30-minute roasted sweet potato wedges with creamy no-honey mustard dipping sauce! Savory, sweet, and so healthy and delicious.

Full recipe at minimalistbaker.com

Serving

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Compliance

Based on the Vegan Gluten-Free way of eating preset. View more Vegan Gluten-Free recipes.

181g

Ingredients

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3 large organic sweet potatoes, ((sliced into thick wedges // skin on))

3 leaf (12-1/4" long) (48g) Sweet Potato Leaves, Raw

48g
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2 Tbsp avocado or melted coconut oil ((any neutral oil with a high smoke point))

2 tbsp (30ml) Neutral Coconut Oil

30g

Ingredients

COCONUT OIL

May not be a complete representation of the selected category.

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1/2 tsp sea salt

0.5 tsp (3g) Salt, Table

3g
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1 pinch black pepper

0.5 g (0.5g) Spices, Pepper, Black

0.5g
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2 tbsp creamy salted cashew butter ((or sub tahini, although I much preferred the cashew butter for a more neutral flavor))

2 tbsp (32g) Nuts, Cashew Butter, Plain, With Salt Added

32g
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1 Tbsp spicy mustard

1 tbsp (6g) Spices, Mustard Seed, Ground

6g
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2 Tbsp maple syrup ((or sub agave or honey if not vegan))

2 tbsp (41g) Sweetener, Syrup, Agave

41g
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1 pinch each salt

0.5 g (0.5g) Salt, Table

0.5g
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1 pepper

1 tsp, whole (2.9g) Spices, Pepper, Black

2.9g
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1-2 Tbsp unsweetened original almond milk

1 tbsp (16g) Beverages, Almond Milk, Unsweetened, Shelf Stable

16g