Kumera Wedges With A Honey Mustard Dip Food

SWEET POTATO (KUMARA) WEDGES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil.
• In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat.
• Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.

SWEET POTATO WEDGES WITH NO-HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 400 degrees F (204 C) and grease a baking sheet.
• Toss sweet potatoes in oil until all sides are well coated. Season with salt and pepper and toss once more, then arrange in a single layer on the baking sheet (if crowded or increasing batch size, use two or more baking sheets).
• Bake for a total of 25 minutes, or until golden brown and tender, flipping once at the halfway point to ensure even cooking.
• While baking, prepare dipping sauce by whisking together cashew butter, mustard, maple syrup, salt and pepper. Thin with almond milk (or water) until pourable.
• Serve sweet potato wedges with no honey mustard dipping sauce! Best when fresh, though leftovers keep in the fridge, covered, for up to a few days. Reheat in the oven.

HONEY MUSTARD DIP

Steps:

• Stir together and serve right away or chill until needed.

HONEY MUSTARD WEDGES WITH SEA SALT AND CRACKED PEPPER

Steps:

• Preheat oven to 200 degree C.
• Place wedges in a large bowl and add olive oil, mustard, sea salt and pepper.
• mix to coat.
• Place wedges on baking paper lined baking tray.
• Bake for 1 hour tossing about 4 times.
• Remove when wedges are golden.

CRISPY BAKED SWEET POTATO FRIES WITH DIPPING SAUCES

Steps:

• Wash and rinse four large Sweet Potatoes. Cut them into long strips about 1/4×1/4 inch wide.
• Place the sweet potatoes in a large bowl of water and let sit in the refrigerator at least one hour. You can let them sit overnight as well.
• When ready to bake, preheat the oven to 425°F, remove the sweet potatoes from the water and dry on paper towels.
• Place the sweet potatoes in a jumbo ziplock bag and sprinkle 4-6 teaspoons of cornstarch over them. Seal and shake the bag until all the potatoes have a very light coat on them. You could use a large ziplock bag and divide into 2 batches.
• Place the strips in a large bowl and add 2 tablespoons of olive oil. Smear a light coat of olive oil all over the sweet potatoes.
• Cover two large cookie sheets with parchment paper and lightly spray the sheets with cooking spray. Place the sweet potato strips in a single layer on the cookie sheet without touching each other. Bake for 15-20 minutes. Carefully turn the sweet potato fries over and bake for another 15-20 minutes until they are nicely brown on both sides.
• When they are done, turn the oven off, open the door halfway and let the cookie sheets sit in the oven for 10 minutes.
• Sprinkle with coarse sea salt. Serve with one of the dipping sauces.
• Thread 50 large marshmallows on wooden skewers. Place skewers on a wire rack over a cookie sheet and place under the broiler in the top of the oven and broil for 1-2 minutes until charred and bubbly. Be careful that they don't melt. Let cool slightly.
• Carefully remove the marshmallows and combine in a medium bowl with 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Add 1/2 cup or more of warmed whipping cream to desired consistency. Beat with mixer until smooth. You will see specks of the toasted marshmallows in the sauce. Serve semi-warm.
• Combine 3 tablespoons each of dijon mustard, stone ground mustard, mayo, 4 tablespoons honey, and 1/4 teaspoon ground cinnamon in a small food processor and blend until smooth. Keep refrigerated.
• Click here for the recipe.