Vegan | Rosemary Sweet Potatoes with Honey Mustard Dip

Posted on April 13, 2020

The original recipe used equal parts whole grain mustard and brown sugar. I still have honey in my house, so I used that. Not strictly vegan, make it whichever way you like. I made a small batch, but you can scale up the recipe.

Yield: 2 servings or so

Ingredients

~ Potatoes ~

1 pound or so sweet potatoes, unpeeled and cut into bite-sized pieces

olive oil, to coat

fresh rosemary, finely chopped

kosher salt, to taste

freshly ground black pepper

 

~ Dip ~

2 tablespoons honey

2 tablespoons whole grain mustard

1 teaspoon white vinegar

 

Method

Preheat oven to 400°F.

In a medium bowl, toss potatoes with oil. Add rosemary, salt, and pepper and toss again.

Spread potatoes on a baking sheet. Roast for 20 to 40 minutes, depending on the size on your potato pieces, until fork-tender. Stir at least once.

Remove from oven and season to taste.

 

~ Honey Mustard Dip ~

In a small bowl, mix together honey, mustard, and vinegar.

 

(Ref. "Rosemary Sweet Potatoes with Sweet 'N' Spicy Mustard" recipe, Chloe's Vegan Italian Kitchen, page 53.)