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Mustard Dill Sauce with Roasted Sweet Potatoes

Mustard Dill Sauce with Roasted Sweet Potatoes

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.


Mustard Dill Sauce with Roasted Sweet Potatoes

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

2 - 4 servings

Mustard Dill Sauce with Roasted Sweet Potatoes

Here’s a quick-to-fix recipe that will satisfy even my hungriest snack attack. This easy gluten-free snack or appetizer can also easily serve as a side dish for...


    Mustard Dill Sauce
  • 3 Tablespoons Mayonnaise
  • 1 Tablespoons Prepared Mustard
  • 1 Teaspoon Dill Weed
  • 1/8 Teaspoon Ground Pepper
  • Roasted Sweet Potatoes
  • 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


Mustard Dill Sauce

Combine ingredients and stir well.

Chill until time to serve.

Roasted Sweet Potatoes

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.


This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too. It’s one of my gluten-free recipes that is wheat-free, barley-free and rye-free, as well as dairy-free and nut-free.


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Are you tired of struggling to discover how to successfully live a gluten-free life? It took years for me to figure it out on my own.

My latest book, “Eating & Living A Gluten-Free Diet… The Official Guide” contains almost everything I’ve learned about eating and living gluten-free in the past 13 plus years.

Learning how to live gluten-free is hard to do. Especially, if you have significant symptoms like I do. I have digestive symptoms and, trust me when I say this, it can get really bad if I accidentally eat or drink something with gluten in it.

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Eating & Living A Gluten-Free Diet - 002



Linked to:

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


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