Here’s another nod to my friend, Mustard Girl! Her outstanding mustards are so beyond the hotdog and ham sammie. So when I scored a case of her products my mind went crazy thinking of the possibilities. Here’s a twist on your ordinary spud dish…sweet potatoes take center stage in this rich and cheesy dish. Honey mustard and garlic pair up for a savory sweet combo. This was a winner at our table and can’t wait to try variations of it this winter.
- 3 sweet potatoes
- 2 green onions (for garnish)
- ¼ cup sweet onion
- 2 cloves of garlic
- 1 cup of white cheddar cheese
- 1 ¼ cups of milk
- 2 tbsp butter
- 2 tbsp flour
- 1 ½ tbsp Sweet n’ Spicy Honey mustard
- Preheat the oven to 350F and heat a medium sauce pan over medium heat.
- Grate the cheese and set aside.
- Dice the onion; small dice is best.
- Mince the garlic.
- Chop the green onion (greens only) and set aside.
- Rinse the sweet potatoes. Slice the potatoes 1/8 inch thick. Use a mandolin if you have one so that the your slices are even and they cook consistently.
- Cook the onion in the butter until they begin to turn translucent. Add the garlic and flour and cook for another 2 minutes whisking it constantly. Cooking the flour will give it a golden color and help cook out the raw flour taste.
- Whisk in the milk and cook the mixture until it bubbles and becomes thick. Remove the mixture from the heat and stir in ¾ cups of the cheese and the mustard. Season with salt and pepper.
- Layer half the potatoes in a 9X9 baking dish. Sprinkle with salt and pepper. Pour in half the cheese mixture, layer the other half of potatoes, season with salt and pepper and pour the remaining cheese sauce on top. Tap the baking dish gently to make sure the cheese mixture gets between all the potatoes. Top with the remaining cheese and bake for 50 minutes or until the potatoes are tender.
- Serve the potatoes warm with a sprinkle of green onions.
- This pairs beautifully with meat loaf! See the recipe for Meatloaf Muffins.
- Change it up!
- Try using manchego cheese in place of white cheddar. The nuttiness pairs beautifully with the sweet potatoes.
- Swap in ¼ cup of cream cheese in place of ¼ cup of cheese for a creamy twist!