Sides · vegan

Baked Rosemary Sweet Potato Fries with Maple Mustard

This has got to be one of my favorite lazy dinners.  The savory-sweet combination satiates my sweet tooth and the savory note makes me feel as though I’m having a “proper” dinner.  There’s not much to it, but 2 sweet potatoes can fill anyone up!  And they’re packed with good-for-you nutrients.  If you’re not using them to cheat out of a full-fledged dinner, they make an excellent side.    Enjoy 🙂

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For the Sweet Potatoes:

2 large Sweet Potatoes

2 tbsp. Olive Oil

1/2 tsp. Sea Salt

1/2 tsp. Black Pepper

1 tsp. Dried Rosemary

For the Maple Mustard:

2 tbsp. Tahini

2 tbsp. Mustard

2 tbsp. Maple Syrup

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Directions:

Preheat oven to 450 degrees.

Slice the sweet potatoes into thick wedges and toss them with the olive oil (I usually just toss them on the baking sheet to avoid washing a bowl).

Spread the wedges onto a large baking sheet.  The wedges should be spaced out enough so that they don’t overlap or touch each other.  Otherwise they don’t get as crispy 🙂

Sprinkle the salt, pepper, and rosemary on top of the oil coated sweet potatoes.

Place in the oven for 25-30 minutes.  I usually pull them out at the 15 minute mark to quickly flip them so that they cook evenly, but if you’d like to skip that step, nothing terrible happens!

For the Maple-Mustard simply mix the three ingredients together and give it a taste.  If you’d like it more mustard-y, add more mustard.  If you’d like it a little sweeter add more maple.  If your maple mustard is too thick, add a half teaspoon of Olive Oil/water.

Enjoy 🙂

 

 

 

 

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