Baked Sweet Potato Fries with Herbed ‘Honey’ Mustard Dipping Sauce (Vegan)

A classic, and definitely not an original recipe… but tasty and blog worthy none-the-less. I don’t know if my dipping sauce exists as a recipe online, but I can’t imagine the simple combination doesn’t already exist. As you probably noticed it is a “honey” mustard sauce. A lot of Vegans do not consider Honey a truly Vegan food, so in respect to that, mine substitues Agave for Honey.

BakedSPFriesHoneyMustard

Ingredients (Serves 3-4 as Appetizer/Side)

  • 4 Small-ish Sweet Potatoes
  • Corn Startch (optional – helps crisp the fries)
  • Olive Oil
  • Salt
  • 2 T Mustard (I just used plain Yellow)
  • 1 T Agave
  • .5 T Apple Cider Vinegar
  • 1 t Dill
  • 1 t Parsley

Directions

  1. Preheat your Oven to 450F.
  2. Cut your sweet potatoes up into small fry shapes.  In a large bowl toss your fries with just a drizzle of Olive Oil and a drizzle of Corn Startch.  Toss well until coated and no Corn Startch is visible.
  3. Line up fries on a greased baking sheet or parchment paper. Give them some space; Try and avoid crowding them.  Bake for 10 minutes, then flip and finish for 8 – 10 minutes (keep an eye on them past 8 minutes).  (If you’re too lazy to flip them all perfectly, like I was, just give them a good toss around on the pan.  Mine were overlapping at that point, and they still crisped up for the most part).
  4. Repeat as necessary until all your fries are cooked!
  5. Meanwhile, in a small bowl, mix Mustard, Agave, Apple Cider Vinegar, Dill and Parsley.
  6. Serve together and Enjoy!

BakedSPFries2

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