It's been a while...but I'm back with a sunny and fun recipe for those of you who are looking for a good side dish recipe to add to your collection-and we all know that you can never have too many of those.Honey mustard is a pretty classic combo and it's threatening to become as popular as, shall we say- peanut butter and jelly or lettuce and tomato-seriously!I found this recipe on a website a few years ago as honey-mustard potatoes and they became a big hit around the house.After a few months of basking in the glory I thought about mixing things up with sweet potatoes instead.We liked them a lot, but hey-don't take my word for it, try them yourselves...
4 tablespoons of mustard (do yourselves a favor and go for the good kind, not the plastic-y hot dog-y kind)
4 tablespoons of honey
5 tablespoons of oil
1.5 kilos of sweet potatoes (about 5), peeled and sliced
salt and pepper to taste
1.Place sweet potato slices in a large bowl and heat oven to 200 celcius or 400 Fahrenheit
2.Pour the rest of the ingredients on the sweet potatoes (Yaels tip that will save you a dish:pour the oil before you measure the honey and that way it won't stick to the spoon and you won't have to wash another dish.You'll thank me later).Mix thoroughly until sweet potatoes are covered with seasonings
3. Pour onto baking paper covered or greased pan (your best bet is to make sure that the sweet potatoes are all in one layer to ensure even baking)
4.Bake for about 50 minutes, or until the sweet potatoes are soft and golden
Yum!share with me!