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Baked Sweet Potato Wedges with Honey Mustard

Baked sweet potato wedges with honey mustard are roasted at 425°F until tender inside and browned at the edges. Serve the seasoned wedges warm with a smooth, tangy-sweet dipping sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
resting 2 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the wedges
  • 2 lb sweet potatoes scrubbed
  • 2 tbsp olive oil
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 tsp paprika
For the honey mustard
  • 0.25 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp lemon juice

Equipment

  • 1 large rimmed baking sheet

Method
 

Bake the wedges
  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Cut the sweet potatoes lengthwise into 1/2-inch wedges.
  4. Toss the sweet potato wedges with the olive oil, salt, pepper, and paprika until evenly coated.
  5. Arrange the wedges in a single layer on the baking sheet.
  6. Bake for 30 to 35 minutes, turning them halfway through, until tender and browned at the edges.
Mix the honey mustard
  1. While the wedges bake, stir the mayonnaise, Dijon mustard, honey, and lemon juice together in a small bowl until smooth.
  2. Let the wedges rest for 2 minutes.
  3. Serve the wedges with the honey mustard.

Notes

For the best browning, arrange the wedges in a single layer without crowding the baking sheet. Refrigerate leftovers for up to 3 days; freezing is not recommended. Use vegan mayonnaise for a dairy-free and egg-free sauce.