Roasted Sweet Potatoes with Maple-Dijon Dressing
Fabulous flavors! One thing that I like about this recipe is that it can be made a few hours before the meal and its flavor only improves as it sits on the counter.
- 3 3 2-inch lbs sweet potatoes, peeled and cut into 2-inch pieces
- Vegetable oil
- 1/3 1/3 1/3 cup chopped fresh parsley
- Freshly ground black pepper
- 1/3 1/3 1/3 cup olive oil
- 2 2 2 Tbsp apple cider vinegar
- 1 1 1 Tbsp maple syrup
- 2 2 2 Tbsp Dijon mustard
- 1/4 1/4 1/4 tsp dry mustard
Adapted from google.com
1. Preheat oven to 425 degrees. In a salad bowl, toss potatoes with just enough oil to coat and season with salt. Arrange on a baking sheet which had either been lightly oiled or covered with foil for easy clean up. Roast potatoes until tender, about 25 minutes to 35 minutes, tossing a few times to prevent the bottom from burning. Remove from oven and let cool on baking sheet.
2. Meanwhile, make dressing. In small bowl, whisk together oil, vinegar, maple syrup and mustard. Set aside.
3. Cut potato chunks in half and transfer back to salad bowl. Add parsley, salt and pepper and toss to mix. Add enough dressing to to potato mixture to lightly coat and toss gently so potatoes don't get mashed. You should be able to taste the sweetness of the maple syrup and the tang of the mustard. If not, add more dressing. Serve at room temperature.