Roasted sweet potatoes get a contrasting lift here with this spicy, Greek-mustard aioli. In the foreground is one of my favorite Greek wines, made with the ancient Kydonitsa grape, a white varietal that produces delicious fruity wines with hints of pear and quince. To find some of the artisinal Greek products you'll need to make this, visit my online shop
here, where you'll discover a host of lovingly curated Greek ingredients.