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Home > Restaurants > Recipes > Sweet-Potato Wedges With Rosemary and Mustard Seeds

Sweet-Potato Wedges With Rosemary and Mustard Seeds

Provided by: Chef Einat Admony
Served at: Balaboosta

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Ingredients

6 tbs. olive oil
1/4 cup honey
1/4 cup yellow mustard seeds
1 1/2 tsp. kosher salt
Generous pinch of freshly ground black pepper
2 fresh rosemary sprigs
3 lbs. red-skinned sweet potatoes or yams, peeled

Instructions

Preheat oven to 375 degrees. Whisk together the oil, honey, mustard seeds, salt, and pepper in a large bowl. Pick the leaves from the sprigs of rosemary, and add to the honey mixture. Cut the sweet potatoes into 1-inch wedges, and toss them with the honey mixture until they are evenly coated.

Line a baking sheet with parchment, and set the wedges side by side in a single layer. Scrape any remaining mixture from the bowl with a rubber spatula, and drizzle on top of the sweet potatoes. Bake the sweet potatoes until tender, about 1 hour, flipping them during the last 15 minutes of cooking. Adapted from Balaboosta by Einat Admony (Artisan Books). Copyright 2013. (Published 2013)
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