Dijon Roasted Mini Sweet Potatoes with Bacon and Shallots
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Dijon Roasted Mini Sweet Potatoes

A quick look at my recipe archives will easily reveal my love of mustard. I think mustard is just about the perfect condiment – full of flavour, low in calories, fat-free and almost always gluten free (French’s mustards are!). Mustard is also available in a ton of varieties, so there’s always a perfect one to kick up the flavour of any dish.

This post was brought to you by the makers of French’s Dijon Mustard. I received compensation to write this post through the French’s Easter Program … all opinions expressed are my own.

Mini roasted sweet potatoes recipe, tossed in Dijon mustard and a bit of maple syrup, then roasted with shallots and bacon. A lovely side dish for Easter brunch or dinner or just to enjoy any time!

One of my favourite and most used mustards is Dijon, so I was pleased to have been asked to create an Easter-inspired dish using French’s Original Dijon mustard. French’s mustards have been in my fridge for as long as I can remember. French’s mustards are crafted using stone ground, #1 Canadian mustard seeds, combined with special seasonings and white wine. I especially love their Dijon, which provides a peppery kick to any dish.

Dijon Roasted Mini Sweet Potatoes with Bacon and Shallots

This sweet potato dish is a perfect side dish for an Easter brunch or dinner, as it comes together quickly and easily and pairs perfectly with Easter ham or maybe Eggs Benedict. Whatever is on your Easter menu, this sweet potato dish will brighten up the meal.

It’s also one of those dishes that is more than the sum of it’s parts. There’s just something about the caramelization of the sweet potatoes and onions that comes from roasting. Combine that with the kick of the mustard, the subtle thyme spice and the smokiness and crunch of the bacon and it’s a special dish.

I should point out that the bacon in this dish is optional (though it adds a nice smokiness and crunch). If you prefer to skip it or make this dish vegetarian, just omit it. Be sure to grease your skillet with a bit of olive oil instead, to prevent the potatoes sticking.

Mini sweet potatoes have just started to show up at my grocery store (look for them in Canada where President’s Choice products are sold). I’m hoping they are widely available because they are fabulous! They have a thin skin, so they can be cooked (and eaten) skin-on, which is great for dishes like this to help the sweet potatoes hold their shape. If you can’t find mini sweet potatoes, simply cut up a regular sized sweet potato in to bite-sized chunks. In either case, be sure not to stir the potatoes once they have been added to the skillet. Just let them be, or you may find they will fall apart.

Dijon Roasted Mini Sweet Potatoes with Bacon and Shallots

You can find more great recipes for using French’s Dijon Mustard (or any of their mustards) on the French’s Canada website!

Dijon Roasted Mini Sweet Potatoes
Prep time
Cook time
Total time
Mini sweet potatoes, tossed with dijon mustard and maple syrup and herbs, then roasted with shallots and bacon until they are creamy and caramelized. A perfect side dish any time of year!
Recipe type: Side Dishes
Serves: 6

  • 2 slices bacon, diced (optional)
  • 1 1/2 lbs. (680g) mini sweet potatoes, un-peeled, quartered (or regular sweet potato, scrubbed and unpeeled recommended, and cubed)
  • 1 1/2 Tbsp. olive oil
  • 2 medium shallots, halved then sliced (about 1/4 cup)
  • Salt and pepper
  • 1/4 cup (60ml) French's Dijon mustard
  • 1 Tbsp. maple syrup
  • 1 tsp. fresh thyme leaves (less if using dried leaves)
  1. Preheat oven to 425° F. with rack in centre of oven.
  2. If not using bacon, simply grease your pan with some olive oil instead, so the sweet potatoes don't stick. If your skillet isn't oven-proof, you can brown the bacon on the stove-top and then transfer to any shallow oven-proof pan that has been greased with olive oil or a bit of bacon fat.
  3. In an oven-proof skillet (preferably cast iron), cook bacon until starting to brown. Remove bacon from skillet and set aside. Discard fat from pan, but don't wipe pan.
  4. Meanwhile, place cut potatoes in a large bowl and toss with olive oil. Add shallots and toss again Sprinkle with a bit of salt and pepper and toss to combine. In a small bowl, whisk together the mustard, maple syrup and thyme leaves. Pour over potatoes and toss well to combine and evenly coat the potatoes.
  5. Pour potatoes in to skillet used to brown the bacon. Spread out evenly. Roast in pre-heated oven for 40 minutes. *Do not stir potatoes while cooking, as they may fall apart! Remove from oven and sprinkle reserved bacon over-top. Again, do not stir. Return to oven for an additional 5 minutes or until potatoes are soft (*Be sure to taste test for doneness, as these can look done but are still a little hard. You want them to roast to creamy softness :). Garnish with fresh thyme.

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I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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