Twice-Roasted Sweet Potatoes with Hot Honey

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Twice-Roasted Sweet Potatoes with Hot Honey

Ingredients:

  • 3 medium sweet potatoes or yams, scrubbed (about 3 pounds)

  • 1 Fresno or other red chiles, thinly slice
  • ¼ cup honey

  • 4 Tbsp. unsalted butter

  • Kosher salt

  • 2 tablespoons apple cider vinegar


Directions:

  1. Preheat oven to 350°F.
  2. Poke holes all over sweet potatoes and wrap each in foil.
  3. Place on a foil-lined rimmed baking sheet and roast until potatoes are tender, 60–70 minutes (if you have one, use a cake tester to poke right through foil). Unwrap and let sit until cool enough to handle.
  4. Increase oven temperature to 450°F.
  5. Meanwhile, combine chile, honey, and butter in a small saucepan; season with salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar.

  6. Smash sweet potatoes with your palm, then tear into bite-sized pieces (including skin), the more irregular, the better.
  7. Place in a large bowl and add half of hot honey (do not include chile as it will burn); season with salt.
  8. Arrange pieces, skin side down, in a single layer on an unlined rimmed baking sheet and roast until browned and crisp around the edges, 20–25 minutes.
  9. Drizzle with remaining hot honey with chile.



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