Rosemary-Mustard Roasted Sweet Potato Wedges

Rosemary-Mustard Roasted Sweet Potato Wedges 5560

Happy November, everyone! I’ve been cooking up a storm with butternut squash, pumpkin and sweet potatoes, planning to share many ideas for your Thanksgiving table this year. Lots of side dishes, a few desserts, salads and appetizers, aaaaannnnddddd…. I’m very excited to be bringing you a whole roast turkey! It’s coming – next week!

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If you’ll allow, a short sermon on sweet potatoes: I love them. I love their taste, their nutrition profile, and their versatility and ability to swing both sweet and savory. But when they are used in dessert, I want them to taste sweet (which they have no problem doing). When they are used in a savory dish, I do not want to enhance their natural sweetness. They don’t need any help in that department! So I tend to avoid recipes that feature sweet potatoes as a savory element and then add brown sugar (or bananas – seriously!). I highly, highly prefer my savory sweet potatoes to be seasoned with sharp, savory, salty, and even bitter flavors. Like rosemary. And mustard. And fine, yes, there’s a tiiiiny bit of honey in this recipe – so sue me! I promise, it does not overwhelm. 🙂

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What I bring you today could be *very* comfortable as a side dish at a Thanksgiving spread; or, pin the recipe for a night when you need an easy but nutritious and unbelievably good accompaniment to a burger or roast chicken or something. Did I mention this dish is amazing? Yeah, it kind of is. I hope y’all enjoy it, at Thanksgiving, or another time!

Rosemary-mustard Sweet potato wedges 5577

{One Year Ago: Chicken Shawarma}
{Two Years Ago: Chipotle Pumpkin Chowder}

Source: slightly adapted from Balaboosta by Einat Admony

Ingredients:
3 tbs olive oil
2 tbs honey
2 tsp yellow mustard seeds
1 ½ tsp kosher salt
A few pinches of fresh cracked black pepper
Leaves from 1 fresh rosemary sprig, chopped
1 ½ lbs. sweet potatoes, scrubbed but not peeled

Directions:
Preheat your oven to 375 F.
In a large bowl, whisk together the olive oil, honey, mustard seeds, salt, pepper, and rosemary. Cut the sweet potatoes into wedges, you’ll get about 6 to 8 wedges per potato.
Add the sweet potato wedges to the bowl and toss them with the olive oil-honey mixture until well coated.
Transfer the potatoes to a baking sheet and spread out into an even layer. Use a rubber spatula to scrape any remaining mixture from the bowl and drizzle it onto the potatoes.
Bake until tender and a paring knife inserted into the flesh comes out clean, 25-30 minutes. Flip them once during cooking.
Remove from the oven and use a flat spatula to remove them to a platter. Serve immediately.

10 responses to “Rosemary-Mustard Roasted Sweet Potato Wedges

  1. This recipe looks fantastic Julie! I have an entire rosemary plant that I haven’t used once this season. Yep, that’s right…not once!! And I love rosemary too–this looks like the perfect recipe to use some on 🙂

  2. Oy my! This looks lovely! Will keep this recipe in mind for Thanksgiving!

  3. Those look amazing ~ can’t wait to try!

  4. I love sweet potatoes too. They’re so versatile and delicious and I’m loving the combination here with the rosemary and mustard (and honey..:))

  5. Your sweet potatoes look soooo good, Julie. The savory lovelies would be great with turkey, a burger or as a snack! I am in awe of how a few simple mustard seeds and a spring of rosemary can truly elevate food =)

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