There are a variety of different types of sweet potatoes
The most vibrantly colored are not always the sweetest. For this recipe I am using a Beauregard, which is typically what you find in your grocery store. When I find them, I love to buy the Asian varieties of sweet potatoes, often with bright, vibrant purple flesh!
Creamy & Sweet Honey Mustard Sauce
The best part of the recipe! Sweet potato fries pair perfectly with this sweet, savory, and rich dip. It comes together easily, with mayonnaise (I love Primal Kitchen Mayo-no soy or inflammatory oils!), spicy brown mustard, dijon mustard, and honey.
Ditch the store bought stuff, loaded with fake ingredients and chemicals, take a few more minutes and make your own, your body will thank you!
Baked sweet potato fries are crispy on the outside and creamy on the inside. Paired with my sweet & savory honey mustard, these are a delight!
For the Fries
For the Honey Mustard Sauce
Bake the Fries
Avocado oil is used in cooking where we are using heat. This is because olive oil is not as heat stable, and creates carcinogenic compounds when heated. Avocado oil is safe to heat.
- Preheat oven to 375 degrees.
- Slice the sweet potato into fries. The easiest way to do this is to slice the sweet potato lengthwise (from end to end) into 1/4 inch thick planks. Next slice each plank into 1/4 inch wide 'fries'.
- Spread cut sweet potato onto a cookie sheet.
- Drizzle with avocado oil.
- Sprinkle with salt.
- Bake for 20-30 minutes, until crisp on the outside. Keep an eye on them, you don't want the ends to burn. No need to turn them, but you can shake the pan a bit during the cooking time to help them evenly cook.
Make the Honey Mustard
- Mix all ingredients, whisking vigorously.
- Taste, adjusting to your preference.
This will make a honey mustard on the sweet side. If you want a more deep/spicy flavor, use less honey and more dark brown mustard.