Ingredients
Directions
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).
Wash and (if desired) peel the sweet potatoes.
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.
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.
Spread on the prepared baking sheet, and pour over any remaining liquid. Sprinkle on the sea salt, if using.
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.
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.
Recipe from Plant-Powered Families by Dreena Burton adapted for WHOLE Life Club (WLC)
Ingredients
Directions
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).
Wash and (if desired) peel the sweet potatoes.
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.
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.
Spread on the prepared baking sheet, and pour over any remaining liquid. Sprinkle on the sea salt, if using.
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.
Taste, and season with extra sea salt if desired. Serve!
