Dreena Burton· Published October 15, 2020
· < 1min read
Summary
Raise your hand if you love sweet potatoes! They can be used in everything from dips to stews to casseroles to desserts. Here, they are prepared simply, as — oil-free! — home fries. Get your daily vitamin A in one tasty sitting.
Yields4 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
Ingredients
3lbssweet potatoes (orange)
1tspgarlic powder
½tspDijon mustard
½tspsmoked paprika
1 ½tbspbalsamic vinegar
1tbspmaple syrup (+½ Tbsp as desired, or date syrup, optional)
1tspchipotle hot sauce
½tspsalt (optional)
Directions
1
Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper and wipe over the surface of the parchment with just a drop of oil (see note).
2
Wash and (if desired) peel the sweet potatoes.
3
Cut the potatoes into wedges. This is easiest by cutting in half and then, depending on the size, cutting 3–4 wedges from each half.
4
In a large bowl, whisk together the garlic powder, Dijon mustard, smoked paprika, balsamic vinegar, maple syrup (or date paste), and hot sauce. Add the wedges to the mixture and toss to coat.
5
Spread on the prepared baking sheet, and pour over any remaining liquid. Sprinkle on the sea salt, if using.
6
Bake for 50–65 minutes, or until the sweet potatoes have softened and caramelized in spots, rotating/flipping the wedges once or twice through baking.
7
Taste, and season with extra sea salt if desired. Serve!
Chef's Notes
Serving Suggestions Pair with natural, sugar-free ketchup, or a homemade dip or dressing of choice.
Parchment paper If you have very good parchment paper, the oil can be omitted. Oddly, some brands of parchment will stick to veggies. This is just a drop of oil, to wipe around the paper.
1tbspmaple syrup (+½ Tbsp as desired, or date syrup, optional)
1tspchipotle hot sauce
½tspsalt (optional)
Directions
1
Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper and wipe over the surface of the parchment with just a drop of oil (see note).
2
Wash and (if desired) peel the sweet potatoes.
3
Cut the potatoes into wedges. This is easiest by cutting in half and then, depending on the size, cutting 3–4 wedges from each half.
4
In a large bowl, whisk together the garlic powder, Dijon mustard, smoked paprika, balsamic vinegar, maple syrup (or date paste), and hot sauce. Add the wedges to the mixture and toss to coat.
5
Spread on the prepared baking sheet, and pour over any remaining liquid. Sprinkle on the sea salt, if using.
6
Bake for 50–65 minutes, or until the sweet potatoes have softened and caramelized in spots, rotating/flipping the wedges once or twice through baking.
7
Taste, and season with extra sea salt if desired. Serve!
