- 2 medium sweet potatoes (about 1-1/2 pounds)
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 400°. Peel and cut each sweet potato lengthwise into 1/2-in.-thick wedges; place in a large bowl. Mix remaining ingredients; drizzle over potatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast 25-30 minutes or until tender, stirring occasionally. Yield: 4 servings.
Reviews for Roasted Sweet Potatoes with Dijon & Rosemary
"Husband and son thought these were "ok" and would have given them a 3; however I thought they were a nice and different treatment of sweet potatoes, not too sweet and the seasonings seemed sophisticated. I would give them a 5 but this balances to a 4. Husband said he would eat them again and I will make them again! Thanks Tamara!"
"Very tasty and super simple. Refrigerated leftovers - reheated well and were good cold too!"
"Very tasty. I loved the flavor of the Dijon sauce that was added."