Honey-Mustard Sweet Potato Bites
Prep: 15 minutes plus standing
Roast: 27 minutes • Serves: 8
1 tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
1-1/4 cups sliced raw almonds
1 tablespoon dried parsley
3/4 teaspoon garlic powder
3/4 teaspoon smoked paprika
1/4 cup Dijon mustard
2 tablespoons honey
Dill-ranch dressing, refrigerated pesto sauce and/or sweet poppy seed dressing for dipping (optional)
1. Preheat oven to 425°; line rimmed baking pan with parchment paper. On prepared pan, toss potatoes, oil, 1/2 teaspoon salt and pepper; spread in single layer and roast 15 minutes or until tender-crisp. Let potatoes stand 15 minutes or until cool; line same pan with new piece of parchment paper.
2. In food processor, pulse almonds until small crumbs remain. Add parsley, garlic powder, smoked paprika and remaining 1/4 teaspoon salt; pulse until combined. Transfer to large zip-top bag. Makes about 1-1/4 cups.
3. In large bowl, whisk mustard and honey; add potatoes and toss. In small batches, add potatoes to almond mixture; toss to coat and transfer to prepared pan. Roast potatoes 12 minutes or until crisp and golden brown; stick toothpicks into potatoes.
4. Serve with dill-ranch dressing, pesto sauce and/or sweet poppy seed dressing for dipping, if desired.
Approximate nutritional values per serving (4 bites):
146 Calories, 8g Fat (1g Saturated), 0mg Cholesterol,
395mg Sodium, 16g Carbohydrates, 3g Fiber, 4g Protein
To cut sweet potatoes into cubes, peel and cut potatoes into 1-inch-thick planks; stack the planks, then cut lengthwise into 1-inch-thick sticks, then cut sticks crosswise into 1-inch cubes.