My friend Tanya recently brought back a Dijon mustard from France that we wanted to try out at our next dinner party. Since she and her husband, Vinit, are vegetarian, we had a spring salad with a homemade dijon dressing as our main course served with a side of dijon-crusted sweet potatoes, and a strawberry rhubarb & rose fool for dessert. And, of course, since these recipes were so amazing, we just had to share! Here’s how to make the Dijon-Crusted Sweet Potatoes.
DIJON-CRUSTED SWEET POTATOES
(inspired by www.cinnamonspiceandeverythingnice.com)
5 cups sweet potatoes (chopped)
2-3 TBS Dijon Mustard
3 TBS butter or Earth Balance (melted)
Zest of one lemon
Juice of half of that lemon
2 cups of your favorite hard cheese (grated)
sea salt & pepper
Preheat the oven to 425. Dice up your sweet potatoes and set aside. In a large mixing bowl, combine all of the dijon dressing ingredients. Add the potatoes, making sure they are all evenly coated in the dressing, then spread them in a single layer on a parchment-lined pan (parchment keeps the potatoes from crusting to your pan). Place in the oven for 15 minutes, then flip the potatoes over to ensure even browning on both sides, and cook for another 10-15 minutes.
*Check on the potatoes 10 minutes after flipping to see if they have cooked long enough. They should be dark & crispy, but not burnt.