Roasted Sweet Potatoes with Maple Dijon Dressing

Looking to revamp your typical roasted sweet potato side dish at your next holiday party? Put aside the brown sugar and the mini marshmallows… You heard me correctly, no more overly sweet or horribly bland sweet potatoes. This recipe calls for chunks of overly sized bites of sweet potato roasted and dressed in a maple Dijon dressing, accompanied by two holiday stars, cranberries and walnuts. I would say the walnuts are key in this dish to balance out the sweetness of the maple and cranberries and give a nice nuttiness to this dish – so make sure you don’t skimp out!

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I really had no intention of creating a new recipe and I also had no idea if maple-Dijon dressing was an actual thing? As I was mixing it up I began questioning myself – but I am glad I did because to my surprise, it was perfect for this dish. What I mostly enjoyed was the look of this dish, since we do eat with our eyes first, it’s important, right? Or am I just a crazy foodie? The chucks of rustically roasted sweet potatoes with the bright cranberries and glossy maple Dijon dressing makes this side worthy of a place on your holiday table. Oh, I also added a bit of spice to the sweet potatoes before roasting to add another dimension of flavour. Lately I have a thing for the whole sweet-spicy combination.

And – may I add, I successfully used numerous popular holiday ingredients. Kudos to me. _DSC7613

Ingredients 

1 large sweet potato, washed and roughly chopped into chunks

1 tsp paprika

1 tsp dried oregano

1/2 tsp dried chipotle powder – or any chilli powder you have on hand

Olive oil

Salt and pepper

1/2 cup whole dried organic cranberries

1/4 cup walnuts, roasted if you’d like

2 tbsp whole grain Dijon mustard

2tbsp maple syrup

3-4 tbsp olive oil

Preheat your oven to 400 degrees and line a baking sheet with foil. Lay out your prepared sweet potatoes, drizzle with olive oil and sprinkle on your spices (paprika, dried oregano, chilli and salt and pepper). Rub and evenly distribute the seasoning. Roast the sweet potatoes for about 20-25 minutes or until they are cooked through and browned. Let the sweet potatoes cool on the tray and prepare your dressing. Combine the Dijon mustard and maple syrup in a small bowl with salt and pepper to taste, drizzle in the olive oil and mix until combined. Once the sweet potatoes are cooled combine all of the ingredients – the sweet potatoes, cranberries, walnuts, and dressing – and toss. Enjoy!

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