ROSEMARY SWEET POTATOES WITH SWEET & SPICY MUSTARD
SERVES 4 TO 6 PORTIONS
FOR THE POTATOS
1 1/2 to 2 lbs. (680g to 907g / 24oz to 32oz) sweet potatoes, unpeeled and cut into bite-size pieces
1/4 cup olive oil, plus more as needed
1 tbsp. chopped fresh rosemary
1 tsp. sea salt
Freshly ground black pepper
MUSTARD DIPPING SAUCE
1/3 cup yellow, spicy brown, or whole grain mustard
1/3 cup brown sugar
NUTRITIONAL VALUES
Calories: 297kcal
Fat: 10.9g (1.5g S.Fat)
Carbs: 48.9g
Protein: 2.1g
Sugar: 10.1g
Sodium: 462mg
METHOD
Toss sweet potatoes with enough oil to coat in a large mixing bowl. Toss in the rosemary and salt. Season with pepper to taste.
Place the sweet potatoes on a rimmed baking sheet. Roast for 30 to 40 minutes, or until fork-tender, stirring frequently with a spatula or large spoon to even out the browning. Remove from the oven and season to taste.
In a small mixing bowl, thoroughly combine mustard and brown sugar until combined and sugar is dissolved. Serve with roasted sweet potatoes.
Place the sweet potatoes on a rimmed baking sheet. Roast for 30 to 40 minutes, or until fork-tender, stirring frequently with a spatula or large spoon to even out the browning. Remove from the oven and season to taste.
In a small mixing bowl, thoroughly combine mustard and brown sugar until combined and sugar is dissolved. Serve with roasted sweet potatoes.
