08 Mar Almond Crusted Sweet Potato Wedges With Vegan Mustard Mayo

Faithful to Nature paired with @InstaEatsSA and Gabriella of BakeByGabriella.com to create this incredibly delicious Almond Crusted Sweet Potato Wedges with Vegan Mustard Mayo

Serves: 4

INGREDIENTS

• 700g sweet potato, scrubbed and cut into wedges
• 2 Tbsp coconut oil
• 1 tsp maple syrup
• 25g ground almonds
• 25g coconut flour
• 1 tsp mustard seeds (optional)
• 1/2 tsp rock salt
• Ground black pepper, to taste
• 1 tsp dried chilli flakes
• 1 tsp dried parsley
• 1 Tbsp fresh parsley, chopped, to garnish

METHOD

1. Preheat oven to 200 degrees C and line a baking tray with foil.
2. Place cut sweet potato wedges onto your lined baking tray and add coconut oil and maple syrup. Using your hands, massage oil and syrup into the wedges.
3. In a separate bowl, combine ground almonds, coconut flour, mustard seeds, salt, pepper, chilli and dried parsley.
4. Add these dry ingredients to your sweet potatoes and evenly coat.
5. Place into the oven for 40 minutes or until potatoes are cooked to your liking.
6. Serve warm with fresh parsley and vegan mustard mayo*

*Vegan Mustard Mayo

Serves 2-4

INGREDIENTS

3 Tbsp Vegan Mayo

2 tsp Organic Dijon Mustard

1 tsp fresh parsley, roughly chopped

1/2 tsp organic mustard seeds

Ground black pepper, to taste

METHOD

1. Place all of the ingredients into a bowl and mix to combine.
2. Serve cold with roasted potato, (roasted butternut, crispy kale or poultry)