Servings: Makes 1 pint of sauce + 3 servings of wedges 1x
Ingredients
For the BBQ Sauce:
- 6 ounces no-salt-added tomato paste
- ¼ cup pitted dates* (I used deglet dates so that was about 7 dates)
- 1 Tbsp. spicy brown mustard (may substitute yellow mustard)
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 1 tsp. smoked paprika (use Hot Smoked Paprika for more heat)
- 3 Tbsp. apple cider vinegar
- 1 tsp. chili powder
- Pinch of cayenne pepper (optional, adds heat)
- 1 cup water or bone broth (+ 2–3 Tbsp. more to achieve desired consistency)
- ½ – 1 tsp. salt, or to taste
- ¼ tsp. black pepper, or to taste
- ½ tsp. liquid smoke* (optional)
For the Sweet Potato Wedges:
- 3 medium sweet potatoes, washed and patted dry
- 1 Tbsp. melted coconut oil or avocado oil
- ½ tsp. garlic powder
- ½ tsp. chili powder
- Coarse salt and chopped parsley for sprinkling
* If your dates are not super soft, place them in a bowl and cover them with a bit of hot water to soften while you cut the sweet potatoes.
**For Whole30, be sure to choose a liquid smoke that does not contain molasses or other non-compliant ingredients (I use this one).
Instructions
- Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
- While the oven preheats, slice sweet potatoes (with skins intact) into wedges about ½-inch thick. Place sweet potato wedges on baking sheet.
- In a small bowl, combine oil, garlic powder, and chili powder. Drizzle over sweet potatoes and toss well to coat.
- Arrange sweet potatoes in a single layer on the baking sheet and bake for 25-35 minutes, flipping only when the undersides have begun to brown and crisp up a bit. Baking time may vary based on the thickness of your potatoes, the oven temp (not all ovens are true to temp so an oven thermometer is always a good idea) and the amount of moisture in the sweet potatoes.
- While sweet potatoes are baking, make the BBQ sauce.
- Place all BBQ sauce ingredients in the blender. Turn blender to ‘On,’ gradually increase the speed from 1 to 8 (medium-high) and blend for 1 minute. Stop, scrape down the sides of the blender container and process for 20 more seconds, if needed.
- Taste sauce and add additional salt to taste.
Notes
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