I first tried a dish like this at Polpo, an Italian tapas restaurant in London. The mustard sauce was amazing, I’d never tried anything like it before and went really well with the sweetness of the sweet potato. It’s a great way to jazz up a traditional baked sweet potato.
Pumpkin, butternut squash or swede could serve as a good substitute for sweet potato in this dish, and they’re currently in season!
Prep time: 15 minutes
1 sweet potato
250ml chicken or vegetable stock
1 teaspoon wholegrain mustard
1 tablespoon double cream
Salt and pepper
1 teaspoon honey
1 tablespoon olive oil
- Slice your sweet potato lengthways and brown in a pan with olive oil over a high heat for 2-3 minutes. Season with salt and pepper and transfer to a deep baking tray and pour the chicken stock over the potato and cover in foil. Bake at 200c for 45 minutes.
- Remove your sweet potato from the baking dish once cooked and pour the stock into a saucepan. Reduce on a high heat for 1-2 minutes and then add the double cream, mustard, honey and a dash of pepper. Simmer for 4-5 minutes until the sauce has thickened slightly.
- Pour the sauce over your sweet potato and serve.