Roasted Sweet Potatoes with Hot Honey Mustard
Sweet potatoes are a favorite side dish of mine, and I also love honey mustard as a dipping sauce. This combination is the perfect pairing. It would be a great side dish to chicken wings, chicken strips, or popcorn chicken. It is also great for meal prep and using it with other proteins or tossing with a salad throughout the week.
PREP TIME
10 minutes
COOK TIME
40 minutes
INGREDIENTS
14
Serves: 6
Ingredients
Sweet Potatoes
- 2 whole2 whole2 whole Sweet Potato, medium dice
- 3 Tbsp3 Tbsp3 Tbsp Avocado Oil
- 1.5 tsp1.5 tsp1.5 tsp Garlic Powder
- 1.5 tsp1.5 tsp1.5 tsp Onion Powder
- 1.5 tsp1.5 tsp1.5 tsp Sea Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
Hot Honey Mustard
- 0.5 cup0.5 cup0.5 cup Avocado Oil
- 2 Tbsp2 Tbsp2 Tbsp Apple Cider Vinegar
- 0.25 cup0.25 cup0.25 cup Coarse-Dijon Mustard (Noble Made)
- 0.25 cup0.25 cup0.25 cup Honey
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 2 Tbsp2 Tbsp2 Tbsp Hot Sauce (Frank's RedHot)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. You may need two baking sheets, depending on the size you are using.
- In a medium bowl, add the sweet potatoes with 3 T avocado oil, garlic powder, onion powder, 1 ½ teaspoons sea salt, and pepper. Toss everything together to coat the potatoes evenly.
- Spread the potatoes in a single layer on the parchment-lined sheet pan. Bake for 35-40 minutes. The sweet potatoes should be golden brown and soft when they are done.
- While the potatoes roast, make the hot honey mustard by adding ½ cup avocado oil, apple cider vinegar, stone ground mustard, honey, ½ teaspoon sea salt, and the hot sauce to a mason jar or high-speed blender. Use an immersion blender or high-speed blender to combine the ingredients by blending for 30 seconds to 1 minute. The hot honey mustard should thicken while it blends.
- Serve the roasted sweet potatoes with the hot honey mustard.
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My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Paleo Pescetarian Plant Based Shellfish Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 351 |
| Fat: | 26 g |
| Carbohydrates: | 26 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 1172 mg |
| Fiber: | 2 g |
| Sugars: | 15 g |
| Calculated per serving. | |
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