Winter White Honey Mustard and Baked Sweet Potato Fries

winter white sweet potato fries

Winter White honey gives the sauce a thicker consistency.

It’s no secret that sweet and salty is a palate pleasing combination – a pairing I’m frequently inclined to consider when creating honey-inspired dishes. Today I’ve taken honey mustard, a common salty-sweet condiment, and kicked it up a notch. Instead of traditional, liquid honey and yellow mustard, I substituted Savannah Bee Company’s Winter White Honey and whole grain mustard. The whipped honey gives the dip a richer, thicker consistency, and the whole grain mustard tames the honey’s sweetness.

This honey mustard is complementary on sandwiches, chicken fingers, and especially sweet potato fries, which I’ve used with today’s recipe. These sweet potato fries are baked, not fried, and will satisfy your craving for something savory.

What You’ll Need:

For Baked Sweet Potato Fries…

  • One large sweet potato per person
  • 2 teaspoons cornstarch per sweet potato
  • 1 tablespoon olive oil per sweet potato
  • Sea salt

For Honey Mustard…

  • 3 oz jar of Savannah Bee Company’s Winter White Honey
  • 2-3 tablespoons whole grain mustard
winter white sweet potato fries

One plus one equals yum!

What You Do:

  1. Preheat oven to 400°. Wash, peel, and slice sweet potatoes into strips. Toss in a large bowl with cornstarch. Coat each strip lightly and evenly. Remove excess cornstarch from sweet potatoes by tossing briefly in a colander and adding olive oil. Sprinkle with sea salt.
  2. Line baking sheets with parchment paper and arrange sweet potatoes, ensuring they are not too crowded.
  3. Bake for 15 minutes on one side, flip fries on the baking sheet, and bake for 10 more minutes.
  4. While fries are baking, whip together the Winter White Honey and whole grain mustard. Refrigerate until fries are ready.
  5. Remove sweet potatoes from the oven and allow to cool slightly before serving.
  6. Dip sweet potato fries in honey mustard and enjoy!


  • Seasoning the fries with sea salt is just the tip of the iceberg – try rosemary, garlic salt, dill, or cumin!
  • For crispier fries, leave the baking sheets in the oven after baking the fries. Just turn the oven off and open the oven door slightly as the fries bake up a little more.

You might also like: Strawberry Bundt Cake with Winter White Icing


Submitted By: Jess Brannen

Comments (6)

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  2. Fan Shop says:

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  3. Hillary says:

    I’ve done this with parsnips too!!! So good!

  4. Beth Brock says:

    I have a question: Are you supposed to use the olive oil and colander regardless of whether you think there’s too much corn starch on them?

    1. Jess says:

      If there appears to be too much cornstarch on the potatoes, toss them in the colander vigorously to shake out the excess cornstarch. Only after the potatoes are lightly coated with cornstarch will you add the olive oil. Thanks for asking!

  5. brantley says:

    I used this recipe last night with red potato wedges and coarsely chopped sweet yellow onions, but I tossed them in the sauce and then cooked in a pyrex baking pan. They came out incredible. They did stick a little so next time I will toss periodically during cooking. Delicious!

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