What’s Cooking: Roasted Sweet Potatoes and Honey Mustard

carrotsOur October classes featured the spooky, scary Beta Carotene Monster. We learned about the health benefits of beta carotene, the vibrant pigment that can be found in carrots, pumpkin, butternut squash, sweet potatoes, and cantaloupe (and other plants too!). It helps our eyes be able to see (but doesn’t improve vision), helps with growth and development, and supports a healthy immune system.

We made these easy sweet potato fries which are not in fact fried, but healthfully roasted. Sweet potatoes can be difficult for beginning-cutters to cut, so we cut them into thin planks for the kids and they practiced making the long cuts for them to be fry-shaped. While the potatoes roasted, we made an easy honey mustard dip that we sampled with carrots harvested right from the garden.

There are just three classes left this year – we hope your child can join us!

Broccoli Head Chefs (9-12 year olds)

Celery Sous Chefs (5-8 year olds)

Roasted Sweet Potato Fries

  • 1 sweet potato
  • 1 teaspoon olive oil
  • ½ teaspoon salt

Preheat oven to 425F.

Cut the sweet potato into wedges ½” thick and 4” long. 

Toss sweet potato wedges on a baking sheet with olive oil and salt. The sweet potatoes should be shiny all over with the olive oil. 

Roast for 45 minutes, flipping the sweet potatoes halfway through cooking, until the sweet potatoes are completely soft (easily pierced with a fork) and dark brown in many spots. 

Enjoy fries with honey mustard or your dip of choice!

Honey Mustard Dip

  • 1/3 cup mayonnaise
  • 2 tablespoons honey
  • 3 tablespoons Dijon mustard
  • 1 1/2 teaspoons white vinegar

Whisk all ingredients to combine. 

Read the rest of the November Sprout here.

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