| 2 tablespoons coarse-grain mustard |
|
¾ teaspoon kosher salt |
| 1 tablespoon extra-virgin olive oil |
½ teaspoon freshly ground black pepper
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| 1 tablespoon honey |
2 pounds sweet potatoes, peeled and cut into 1½-inch chunks
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| 1 tablespoon lemon juice |
½ cup fresh cranberries |
| 2 teaspoons chopped fresh thyme |
Fresh thyme sprigs (optional) |
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Preheat oven to 350 degrees. In a large bowl, combine mustard, olive oil, honey, lemon juice, thyme, kosher salt and pepper.
Add the sweet potatoes; toss to coat. Gently stir in the cranberries. Transfer sweet potato mixture to a 2-quart rectangular baking dish; spread into an even layer.
Bake, covered, about 1¼ hours or until sweet potatoes are tender, stirring once. Uncover and bake about 10 minutes more or just until sweet potatoes are starting to brown. If desired, garnish with thyme sprigs before serving. |
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This recipe is from The Sonoma Diet Cookbook. |
