Ingredients

• 1 3/4 to 2 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes
• 3 tablespoons Dijon mustard
• 3 tablespoons honey
• 1/4 cup (1/2 stick) butter
• 2/3 cup minced shallots (about 4)
• 1 pound Swiss chard, stems trimmed, leaves torn into bite-size pieces
• Ground nutmeg

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Instructions

1. Steam potatoes until just tender, about 10 minutes. Cool. (Can be made 3 hours ahead. Let stand at room temperature.)
2. Blend mustard and honey in small bowl. Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until fragrant, about 1 minute. Add chard; toss until barely wilted, about 2 minutes. Add potatoes and mustard mixture; toss until heated, about 2 minutes. Season with nutmeg, salt and pepper.