Sweet Potato Squares with Smoked Sausage and Provencal Sundried Tomato Mustard
with 2011 Petite Sirah
2 lbs. sweet potatoes, peeled and cut into 32 (1-inch) cubes
2 Tablespoons olive oil
½ teaspoon pepper
¼ teaspoon salt
½ lb spicy smoked sausage, cut into 32 (½ inch) pieces
Edmond Fallot Provencal Dijon Mustard (enough for 32 dollops)
Fresh parsley (for garnish)
Preheat oven to 450 degrees Farenheit. Place sweet potato cubes on a lightly greased 15 x 10 inch jelly roll pan.
Toss sweet potatoes with olive oil, salt and pepper until they are coated.
Bake at 450 degrees Farenheit for 15 to 20 minutes, turning cubes twice.
Cook sausage in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until browned. Drain on paper towels.
Place parsley leaves and a small dollop of mustard on each sweet potato square. Top this with the sausage, and serve.