I love sweet potatoes. They’re so humble looking, but I love how that dirty coral (is that a color?) outer skin only covers up the dramatic orange within. I love that they’re so naturally sweet that they taste like candy, but candy that’s good for you. I love that they can pretty much pair with anything and taste spectacular.
Told ya I love ’em 😉
I’m also a huge fan of mustard. Since I’ve never been much of a mayo gal (although I am learning to be OK with it as long as it’s not from a jar), mustard has always been my go-to condiment of choice. It’s salty and tangy and kind of bitter sometimes – anything that boasts that much complexity is basically just begging me to eat it. I will totally always be that person (like my dad) who will drizzle some yellow mustard on deli ham and call it a meal. SO GOOD!
Here’s the thing with these roasted mustard sweet potatoes. The potatoes are so sweet that it almost has a honey-mustard effect without the honey, which (from what I can tell) a lot of people love – just check out this crazy delicious honey mustard dressing! The mustards all work together to create this really warm flavor combo with the potatoes, so it’s not too mustard-tangy and it helps make almost a little mustard crust if you will. Delicious! I like to roast the potatoes a bit by themselves at first so that the mustard doesn’t burn, and I find that it’s just the right amount of yummy for any one person to handle at a time 😉
MUSTARD ROASTED SWEET POTATOES
- 2 large sweet potatoes
- 3 Tbsp olive oil, divided
- 1 Tbsp course ground mustard
- 1 Tbsp dijon mustard
- 1 Tbsp prepared yellow mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
Preheat oven to 400. Peel and cube the sweet potatoes and place in a large bowl. Drizzle 2 Tbsp of the olive oil on the potatoes and toss to coat. Pour onto a baking sheet in one layer. Roast at 400 for 12 minutes. While the potatoes are roasting, whisk together the remaining olive oil, all 3 mustards, the salt, pepper, and garlic powder. When the potatoes have roasted for 12 minutes, drizzle the mustard mixture on top of the potatoes and toss to coat. Spread in a single layer again and roast for another 12-15 minutes at 400. At this point the potatoes should be done; remove from the oven and allow to cool slightly before eating.