Rosemary & Dijon Mustard Roasted White Sweet Potatoes

I first discovered white sweet potatoes when I purchased them by mistake, intending to buy the usual orange ones. White sweet potatoes are slightly less sweet than their more common counterparts, and have a nice, creamy texture. The rosemary and mustard in this recipe compliment their flavor perfectly!


Rosemary & Dijon Mustard Roasted White Sweet Potatoes

Serves: 6-8

  • 3 lbs. white sweet potatoes, peeled and cut into 3/4″ to 1″ chunks
  • 3 tbsp. olive oil
  • 1/2 c. Dijon mustard
  • 2 tbsp. melted butter
  • 2 tbsp. fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp. dried oregano
  • 1 tbsp. fresh rosemary (or 1 tsp. dried)
  • salt & ground pepper, to taste
  1. Preheat oven to 400 degrees.
  2. Grease a large baking sheet with a little olive oil or non-stick cooking spray.
  3. In a large bowl, combine mustard, olive oil, melted butter, lemon juice, garlic, oregano, and salt and pepper.
  4. Add the cubed potatoes and toss well to coat.
  5. Spread potatoes out on baking sheet and sprinkle with fresh rosemary leaves.
  6. Roast for 35-45 minutes, or until potatoes are all tender and golden brown.
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