3 T SOOC Herbs de Provence Olive Oil
1 t Herbs de Provence dried spice
1 lb sweet potatoes, scrubbed
1/2 t sea salt & fresh ground black pepper (or to taste)
1/3 C Dijon mustard
3 T SOOC Lavender Dark Balsamic
2 T local honey
Preheat oven to 450 F
For the Fries: Cut sweet potatoes into 1/2 in. wide by 3”- 4“ long fries or wedges. Coat a baking sheet with olive oil or cooking spray. Toss the sweet potatoes in the Herbs de Provence Olive Oil, salt, pepper, and herbs, and lay on the baking sheet in a single layer. Bake for 10 minutes, and then flip the fries. Bake for another 10-15 minutes, or until golden and crispy.
For the dip: Mix all ingredients together in a bowl. Set aside until ready to serve.