Roasted Sweet Potato Medallions with Blue Cheese and Mustard Sauce

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Need a festive, delicious appetizer that also happens to be gluten-free? Look no further. These roasted sweet potato medallions are topped with a creamy blue cheese and a drizzle of zesty honey Dijon sauce.

Roasted Sweet Potato Medallions with Blue Cheese and Mustard Sauce
  • 1 sweet potato
  • Oil
  • Salt and pepper to taste
  • 3 ounces blue cheese
  • ¼ cup Maille Honey Dijon
  • 1 tablespoon olive oil
  1. Preheat oven to 450F.
  2. Cut sweet potato into ¼ inch medallions.
  3. Place on a baking sheet lined with parchment paper and brush with oil and season with salt and pepper.
  4. Roast for about 35 minutes or until they have softened are beginning to crisp up and take on some color.
  5. Remove from oven, let cool for a few minutes and top with a crumble of blue cheese.
  6. Top each bite with a drizzle of Maille Honey Dijon. If the consistency of the mustard is not great for drizzling, thin with a tablespoon of olive oil.


Honest Cooking

Honest Cooking

The Honest Cooking editorial team handpicks inspiring culinary stories to share with you that we think are beautiful. As an international online culinary magazine with the ambition to truly change the face of online food media we hope to create an inspiring place for serious culinary debate, salivating recipes, interesting food news and international food-fun.

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