Roasted sweet potatoes, tossed in Dijon mustard and a bit of maple syrup, then roasted with shallots and bacon. A lovely side dish for brunch, a side for dinner or just to enjoy any time!
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. 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 sweet potato dish is a perfect side dish for a brunch or dinner, as it comes together quickly and easily and pairs perfectly with Easter ham or maybe Eggs Benedict. Whatever is on your menu, this sweet potato dish will brighten up the meal.
It’s also one of those dishes that is more than the sum of its 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 to 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.
Get the Recipe: Dijon Roasted Sweet Potatoes
- 2 slices bacon, diced (optional)
- 1 1/2 lbs. 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 Dijon mustard
- 1 Tbsp. maple syrup
- 1 tsp. fresh thyme leaves, less if using dried leaves
- Preheat oven to 425° F. with rack in centre of oven.
- 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.
- 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.
- 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.
- 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.