Oh, Honey Honey [Mustard]AND YOU GOT ME WANTING MORE.
And you got me wanting more.
I love honey mustard it’s arguably my favorite dressing because it’s SO versatile. Don’t get me wrong, I love some ranch too, but honey mustard has that zip that can really make or break a dish. My favorite way to use honey mustard is with one of my other favorites, sweet potato fries.
Even better, these fries are baked so they don’t carry all the guilt of standard deep fried fries.
3 tbls honey
1/2 cup mayonnaise
2 tbls stone ground mustard
1 tbl Sweet Viking™ Relish
1/4 tsp cayenne pepper
SWEET POTATO FRIES
Preheat oven to 425
- 2-3 sweet potatoes
- 4 tbls EVOO
- 1 Tbl corn starch
- Salt + pepper
1. For the HONEY MUSTARD, grab a bowl, dump all the ingredients in, mix it well and throw it in the fridge. That’s literally it, one and done.
2. Take your sweet potatoes, wash and dry them well and cut them into roughly the same sizes/shapes. If you have a mandolin and want to (carefully) cut them in a fancy way, do your thang (and then tag me on Instagram I wanna see).
3. Soak the sweet potato fries in a bowl filled with cold water and salt for about 45 min to an hour, this draws out a lot of the starch and moisture from the potato so you may notice cloudy water when it comes time to pull them out.
4. Dry those bad boys as well as you can–this is my least favorite part, but the drier you get them, the crispier they’ll be so do your due diligence and get them as dry as possible. You can do this, I believe in you.
5. Toss the fries in a bowl with the cornstarch and try and get them as evenly coated as you can. Slowly drizzle in the olive oil and toss the fries some more, until everything is coated in oil and cornstarch.
6. Place the fries as evenly as you can on a baking sheet (I coat it in a thin layer of EVOO spray just to ensure no stickage).
7. Bake for 25 minutes–flip them over around 15 minutes in. Pull them out when they’re crispy perfection.
8. Sprinkle with salt and pepper and serve with that delicious honey mustard