Roasted Sweet Potatoes & Asparagus

By Erin Schumacher 

This dish was a hit with everyone!….but me.

I’m not a big fan of mustard, I never have been, but I thought if I used it with other ingredients that it would mask the taste a bit.

Nope, the dish still ended up tasting like mustard-dill flavored sweet potatoes and asparagus. Oh well. As least everyone else loved the dish.
And if you like mustard, chances are you will like it too.

Sweet Potatoes

  • Two sweet potatoes, washed and chopped into 1 inch cubes
  • 2 TB coconut oil
 Sea Salt and pepper (to taste)

  • 2 cloves garlic, minced
  • Preheat oven to 425. In a large bowl mix together the potatoes and the seasonings. Place on cooking sheet and toast for 30 minutes. Turning over about half way through.

While the potatoes are baking, make the sauce that will go over the finished dish.

The Sauce

  • 1 TB coconut oil
  • 1/4 cup lemon juice
  •  1 teaspoon lemon zest
  •  2 cloves garlic, minced
  • 1 teaspoon sea salt
  •  2 TB yellow (or dijon) mustard
  •  1 teaspoon maple syrup
  •  1 TB water
  •  1 TB nutritional yeast
  •  1 teaspoon black pepper
  •  2 TB dill
  • 1 bunch green onions, diced

Add all the ingredients to a small bowl. Mix. Set aside.

The Asparagus

  • 1 bunch of asparagus chopped into 1 inch pieces
  •  1 TB coconut oil (or butter) for cooking
  •  Sea salt and pepper to taste

Saute the asparagus with oil in a pan over low/medium heat until tender. About 7 minutes.

When the asparagus is done and the potatoes are done, add together. Mix in sauce.
It’s ready to now be served!

(If you are also waiting on another dish to be ready, you can allow the potatoes and asparagus to stay warm on the lowest heat possible on the stove top. Or even in the oven until the rest of the meal is ready.)

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