When I was growing up in Washington State, we only needed 2 things to make our extended family barbecues in the park a success: sunshine and mom’s potato salad…
The burgers and beans were good, but it was mom’s potato salad that was the true star of the barbecue. I remember asking her what was in it that made everyone chase down every morsel with their plastic forks. The secret, she said, was mustard.
Well as a kid, I wasn’t all that impressed. But now I get it – pairing the simple yellow spice with potatoes is pure genius. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-w480je’]
In fact, that was my inspiration for this very easy roasted white sweet potatoes recipe. I’m always looking for new ways to sneak extra flavor into my favorite paleo dishes, so why not give mom’s “secret ingredient” a try!
Turns out mustard really does add a tangy new taste to plain old white sweet potatoes, and the slow roasting gives this dish such a nice golden-brown color.
For our meal, we paired our mustard-enhanced potatoes with some pre-cooked sausage links I had on hand…which I discovered makes for a really tasty combo – try it for yourself sometime!
By the way, these potatoes are just as good cold. In fact, I think they’d be perfect in a potato salad. One of these days I’ll have to see if I can replicate mom’s famous summer salad and still keep it paleo.
Hope you give this really easy paleo recipe a try…it’s simple, quick and so good! Enjoy friends!
Ingredients
- 3 tbs olive oil
- 1/2 cup Dijon mustard
- 2 tbs melted ghee
- 2 tbs fresh lemon juice
- 2 garlic cloves, minced or pressed
- 1 tbs dried oregano
- 1 tbs fresh rosemary
- Sea salt and ground pepper, to taste
- 3 lbs white sweet potatoes, cut into 3/4" to 1" chunks
Instructions
- Preheat oven to 425º F
- Grease a large and rimmed baking sheet with a little olive oil
- In a large mixing bowl, first combine the mustard, olive oil, ghee, lemon juice, garlic, salt and pepper, Next add the cubed potatoes and toss well to coat
- Spread the potatoes out on the baking sheet and sprinkle with fresh rosemary leaves
- Bake about 35 - 45 minutes, or until potatoes are tender and golden brown (oven temperatures and cooking times may vary)
- Serve hot and enjoy!
Notes
For the potatoes & sausage combo as pictured, roast the potatoes by themselves for about 20 minutes, then add sliced links of pre-cooked sausage to the baking sheet