3 medium sweet potatoes, peeled and sliced into 1/3-1/2 inch slices
1/2 tbsp cornstarch
3 tbsp melted unsalted butter
1 tbsp sriracha
1/2 tbsp honey or maple syrup
1/2 tsp salt
Chopped chives
Honey mustard (see below)
Sunflower seeds
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Honey mustard (optional recipe):
1 tbsp tahini
2 tsp yellow mustard
2 tsp honey
½ tbsp balsamic vinegar
½ tbsp lemon juice
¼ tsp salt
⅛ tsp pepper
1 tbsp water
1️⃣Preheat the oven to 410. Line a sheet pan with parchment paper and set aside. 2️⃣Place a chopstick on either side of the sweet potatoes and carefully use a knife to make horizontal slices, very close to each other all the way down the potato Flip and do the same in opposite direction of the other side’s slices. 3️⃣Add the potatoes to a bowl, add the cornstarch and toss. 4️⃣Make the butter. Add the butter, sriracha, honey and salt to a small dish and mix to combine. 5️⃣Add the sweet potatoes to the sheet pan, brush all sides of the potatoes with the butter, sprinkle with chives and roast for 12-15 minutes per side, until the edges start to brown. 6️⃣Serve with honey mustard, sunflower seeds and chives.
#recipe #sweetpotato #glutenfree
Welcome to my next episode of spectacular sweet potatoes these were devoured so fast these sweet and spicy sweet potato accordians most definitely live up to the hype carefully create small slices in opposite directions toss the sweets with a little bit of cornstarch and then coat them in the
Sweet and spicy butter roast them on each side for about 10 to 15 minutes to Res with some honey mustard and enjoy