The editor of our local magazine (Jen) emailed last week (at 6:13 am to be exact but that’s another story) inquiring on a recipe for roasted sweet potatoes.
Her interest combined wanting to create a special Thanksgiving side dish with a healthier twist and one without dairy and gluten for those with certain food restrictions. She also inquired how the sweet potatoes worked with the addition of honey.
Readying for the local produce market anyway that morning, once it opened, which is a few hours later than 6:13 am, I also snagged four long sized brown and orange tinted roots to give it a go.
Back and forth Jen and I had additionally given consideration to alternatively using maple syrup but decided to go with the honey on the first go around.
I’m thinking that the reason they call sweet potatoes ‘sweet potatoes’ is because they are naturally sweet. But hey, Thanksgiving calls for upping the ante a bit even when avoiding other versions like that whole mind blowing marshmallow topping mess thing that I could never buy into even as a kid. Green Bean Casserole Yes. Marshmallows on Sweet Potatoes, not so much. I beg no offence here for to each his (her) own.
We started out with a few tablespoons, and then a few more tablespoons of the rich tasting golden stuff but heck, it tastes so good you can really go with as much as you like. Well, keeping in mind some reason of course.
There are those of us blessed with waking up in a good mood each day, but who still need their sleep. And then there are those who beyond waking up really, really, really pleasant each day, top that off with daily rising before the birds even start chirping in their nests. How do these folks do it? I don’t know the answer. You’ll have to ask Jen.
But I can assure you that to prepare these delicious Honey Roasted Sweet Potatoes for a fabulous Thanksgiving meal you won’t need to begin at 4:13, 5:13, or even 6:13 am in order to ready them for the feast.
- 4 long sweet potatoes, peeled, cut into one inch cubes, approximately
- 3 tablespoons olive oil
- few pinches coarse kosher salt
- few pinches cracked black pepper
- pinch or two ground nutmeg
- 6 tablespoons honey, or more to desired sweetness
- fresh snipped chives for garnish
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Toss cubed sweet potatoes with olive oil, salt, and pepper
- Place into oven and roast for twenty-five minutes, remove pan from oven, sprinkle on the nutmeg, stir, then drizzle over the honey, lightly toss using a large metal spoon, return tray back to oven and continue cooking for another ten to twenty minutes, depending on the oven, until sweet potatoes are cooked through and tender. Check seasoning adding more salt to taste.
- Toss and garnish with fresh chopped chives.