Sweet Potatoes With Mustard Sauce
- Total Time
- About 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds sweet potatoes (2 large or 4 small potatoes)
- 1small bunch of thyme sprigs
- ⅓cup sour cream or Greek yogurt
- 1tablespoon whole-grain mustard
- ½teaspoon chopped thyme leaves
- ½teaspoon minced garlic
Nutritional analysis per serving (4 servings)
239 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 48 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 4 grams protein; 174 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Cut potatoes into 1-inch-thick slices. Reassemble slices so they look like intact potatoes. Insert a sprig of thyme between each of the slices. Wrap each potato in 2 layers of foil and place on a pie tin, roasting pan or directly on oven rack (seam side up).
- Step 2
Bake potatoes until very tender, 60 to 75 minutes. Meanwhile, combine sour cream, mustard, thyme and garlic in a small bowl. Serve potatoes dolloped with mustard sauce.
Private Notes
Comments
1/2 tsp. minced
I grew up in Georgia in the fifties when sweet potatoes were widely consumed. This recipe is a gem. I have found that slicing the potatoes and interlacing the thyme just as directed, but arranging the potatoes in a glass covered casserole with perhaps a tablespoon of water and microwaving for ten minutes or so works great. I do the sauce exactly as directed.
Delicious way to bake sweet potatoes, came out extra tender and tasty!
The slices appear to be, not one-inch as directed in the recipe, but closer to 1/3 inch thick. It's an annoying habit of the Times to find disagreements between the verbal description and the supplied photo.
This is the epitome of food alchemy. It’s the only way I’ve roasted sweet potatoes for years. Somehow these two ingredients sweet potatoes and thyme create a perfectly roasted almost caramelized delicious vegetable. I’ve never felt the need to add the mustard sauce but might tonight because I have all the ingredients.
I used mayo instead of yogurt for the sauce to avoid lactose and it was yummy. The only problem was the annoying thyme 'twigs' that interfered with enjoying the overall creamy deliciousness.
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