Maple-Mustard Sauce with Roasted Sweet Potatoes

Brynie Greisman Brynie Greisman
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This sweet and tangy glaze is extremely versatile. It’s delicious on its own and can be used as a dipping sauce for roasted veggies, pretzels, or chicken nuggets. It can also be drizzled over quinoa salad or tofu. We couldn’t get enough of it!

Yields 1/2 cup sauce or 5-6 servings sweet potatoes

50m 5-6
Easy Vegetarian Pescatarian Gluten Free Vegan Parve

Directions

Prepare the Maple-Mustard Sauce

  1. Mix oil, maple syrup, mustard, and spices in a small bowl.

Prepare the Sweet Potatoes

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

  2. Place sweet potatoes in a medium-size bowl. Spray with cooking spray. Pour the maple-mustard sauce over the sweet potatoes, tossing to coat.

  3. Place the sweet potatoes on the prepared baking sheet in a single layer. Roast for 30 minutes, mixing halfway through. Remove from oven. Serve with chicken,

    meat, or fish.

Credits

Notes:
I use this sauce as a dipping sauce for baked schnitzel strips. I add two tablespoons light mayo to the maple-mustard sauce to make it extra creamy.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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