Name: Sweet Potatoes and Greens with Honey-Mustard Glaze
Yield: Serves 6
Ingredients: 1 3/4 to 2 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes; 3 tablespoons Dijon mustard; 3 tablespoons honey; 1/4 cup (1/2 stick) butter; 2/3 cup minced shallots (about 4); 1 pound Swiss chard, stems trimmed, leaves torn into bite-size pieces; Ground nutmeg

Recipe information

Yield
Serves 6

Ingredients

1 3/4 to 2 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes

3 tablespoons Dijon mustard

3 tablespoons honey

1/4 cup (1/2 stick) butter

2/3 cup minced shallots (about 4)

1 pound Swiss chard, stems trimmed, leaves torn into bite-size pieces

Ground nutmeg

Preparation

Step 1
Steam potatoes until just tender, about 10 minutes. Cool. (Can be made 3 hours ahead. Let stand at room temperature.)
Step 2
Blend mustard and honey in small bowl. Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until fragrant, about 1 minute. Add chard; toss until barely wilted, about 2 minutes. Add potatoes and mustard mixture; toss until heated, about 2 minutes. Season with nutmeg, salt and pepper.

TagsSweet Potato Potato Root Vegetable Vegetable Shallot Swiss Chard Leafy Greens Side Dinner Gluten Free Nut Free Vegetarian Quick Easy 30 Minutes or Less Saute Bon Appétit

Recipe notes

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