Mustard Dill Sauce with Roasted Sweet Potatoes
Here’s a quick-to-fix recipe that will satisfy even my hungriest snack attack.
Sweet potatoes are extremely healthy so I’m always looking for different ways to include them in my diet. I must admit that I grew up thinking sweet potatoes were meant to be eaten with lots of butter and marshmallows. Now, I am slowly developing different ways to enjoy them that don’t necessarily require large amounts of sugar.
This easy gluten-free snack or appetizer also works well as a side dish for a meal, especially a sandwich or a dinner salad. The sweet flavor of the sweet potatoes contrasts nicely with the spicy tang of mustard and dill in the creamy sauce.
One serving of these nutrition-packed sweets gives me 4 grams of dietary fiber according to the USDA and also provides me with over 400% of my daily Vitamin A and more than a third of the Vitamin C that I need. Those are good reasons to include them more often in my diet. I hope you’ll enjoy trying some, too.
- 3 Tablespoons Mayonnaise
- 1 Tablespoons Prepared Mustard
- 1 Teaspoon Dill Weed
- 1/8 Teaspoon Ground Pepper
- 3/4 Pound Sweet Potatoes, scrubbed and trimmed, peeled or unpeeled, cut like for French fries
- 1 Teaspoon Oil, or Oil Spray
- Salt and Pepper to taste
Combine ingredients and stir well.
Chill until time to serve.
Heat oven to 425 degrees F.
Oil a baking sheet (you can line it with foil first).
Spread the sweet potato cuts on the baking sheet so pieces don't touch.
Bake at 425 degrees for 15 minutes.
Turn and/or stir.
Sprinkle with salt and ground black pepper.
Bake an additional 5 to 10 minutes or until vegetables are tender and crust begins to brown.
Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday
The Gluten-Free Homemaker’s Gluten-Free Wednesdays
Miz Helen’s Country Cottage Full Plate Thursday, where Miz Helen has just celebrated her third anniversary of hostessing this delectable spread of goodies each week
Frugal Follies’ Frugal Food Thursday where you can also find a delicious Vanilla Ice Cream recipe
Vegetarian Mamma’s Gluten-Free Fridays