Sweet Potato Fries with Maple Balsamic Sauce
What do you do when you’re one of two vegans going to a traditional Thanksgiving with a bunch of omnivores and need a last minute dish to bring so you know you’ll have something to eat?
I bring Sweet Potato Fries with Maple Balsamic Sauce. That’s what I do. They’re super simple to make, travel well, and just about everyone likes sweet potatoes.
Sweet Potatoes Wedges with Maple Balsamic Sauce
- 6 sweet potatoes
- 3 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Peel the sweet potatoes and cut into long, half inch wedges.
Toss with the olive oil and maple syrup until evenly coated.
Spread the sweet potatoes on parchment lined baking sheets or in a glass baking dish and sprinkle with the remaining ingredients.
Cover with tin foil and bake at 375 degrees F for 45 minutes. Removed the foil and bake for another 15 minutes until the wedges are crispy and beginning to caramelize.
Arrange on a plate and drizzle with the maple balsamic sauce. Save any leftover sauce for dipping.
To make the Maple Balsamic Syrup, combine equal parts maple syrup and balsamic vinegar (I used a half cup of each) in a heavy saucepan and simmer over medium-high heat for about 5 minutes. Let cool a little and it will thicken a bit. Drizzle over the sweet potatoes. Make extra maple balsamic sauce to use it later in salad dressings.
What are you having for Thanksgiving??