Page 31 - #MyMustard Recipe Book
P. 31

1 lb (500 g) sweet potatoes (about 2 medium) 2 Tbsp (30 mL) canola oil
2 tsp (10 mL) chopped fresh rosemary
1 tsp (5 mL) mustard seeds
1 tsp (5 mL) garlic powder
2 tsp (2 mL) smoked paprika or ground
chipotle pepper 2 tsp (2 mL) salt
2 ripe avocados, diced
3 cup (75 mL) buttermilk
2 Tbsp (30 mL) fresh lemon juice
1 Tbsp (15 mL) finely chopped parsley 1 Tbsp (15 mL) finely chopped chives 2 garlic cloves, minced
1 tsp (5 mL) Dijon mustard
salt and pepper to taste
SuBStitution: To make these less spicy, omit the smoked paprika or chipotle pepper.
1. Place a rack in the upper third of the oven and preheat it to 425°F (220°C). Line a baking sheet with parchment paper.
2. Scrub the sweet potatoes and pat dry. Cut them into approximately 8 wedges each. Place the sweet potatoes on the baking sheet and toss in the canola oil. Sprinkle on the rosemary and spices. Sprinkle on the salt and toss again. Spread them out in a single layer, with little overlap, if possible.
3. Roast in the oven, flipping the wedges over and rotating the pan halfway through, until the wedges are crispy and lightly browned, about 30-35 minutes.
To make the dipping sauce:
1. In a medium bowl, mash about w of the avocado with a fork. Reserve the remaining avocado.
2. To the mashed avocado, add the buttermilk, lemon juice, herbs, garlic and Dijon. Mash well, until smooth.
3. Stir in the remaining diced avocado and season to taste with salt and pepper.
Sprinkle the hot sweet potato wedges with more salt and serve with the dipping sauce on the side.
Serves 6
tipS! Choose sweet potatoes with orange flesh that are similar in size for even cooking time.
Don’t have buttermilk on hand? Make your own!
Step 1: Pour 1 cup (250 mL) of milk into a bowl.
Step 2: Stir in a tablespoon or two of lemon juice or vinegar into the
bowl with the milk. Stir to combine. Let sit for 5 minutes until the milk
begins to curdle and becomes acidic.
Step 3: Use in place of buttermilk in the recipe. Enjoy!
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