Earthy molasses is an ideal partner for naturally sugary sweet potatoes while spicy jalapeño and mustard add balance. When you toss the sweet potatoes, make sure to reserve the molasses mixture—you’ll drizzle that over the sweet potatoes once they’re roasted. Stone-ground mustard refers to the method of using a stone to pulverize mustard seeds. But, if you can’t find it, a sharp mustard like Dijon will work, too.
2 tablespoons olive oil
2 tablespoons molasses
2 tablespoons sliced jalapeño chile (from 1 small jalapeño)
1 tablespoon apple cider vinegar
1 teaspoon stone-ground mustard
3 medium-size sweet potatoes (about 2 lb.), each cut into 8 wedges
1 teaspoon kosher salt
Sat fat 0.97g
How to Make It
Place a large rimmed baking sheet in an oven, and preheat to 425°F. (Do not remove baking sheet while oven preheats.)
Whisk together oil, molasses, jalapeño, vinegar, and mustard. Toss mixture with sweet potato wedges; sprinkle with salt. Spread in an even layer on hot baking sheet, reserving any molasses mixture in bowl. Return to oven, and bake until potatoes are tender and slightly brown, 20 to 22 minutes, turning half way through baking. Drizzle with reserved molasses mixture, and serve hot.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.