Charred Sweet Potatoes With Honey And Olive Oil Food

CHARRED SWEET POTATOES WITH HONEY AND OLIVE OIL

Steps:

• Prepare a grill for medium-high heat. Rub sweet potatoes with 2 Tbsp. oil and wrap tightly in foil-you can wrap them on their own or put 2 in each packet. Grill, turning every 5 minutes or so, until tender, 30-45 minutes. Unwrap and let cool slightly. (Or, steam in a basket set over a pot filled with 1" of boiling water 30-35 minutes. If not using right away, let cool, then cover and chill until ready to grill-up to 2 days.)
• Meanwhile, bring honey, vinegar, and a big pinch of kosher salt to a boil in a small saucepan over medium-high (you can do this on the grill if you want), reduce heat, and simmer until just beginning to thicken, about 4 minutes. Keep warm.
• Cut sweet potatoes in half lengthwise. Rub cut surfaces with 1 Tbsp. oil total; season with kosher salt. Grill, cut side down, without turning, until lightly charred, about 5 minutes. Transfer to a cutting board and brush with honey glaze.
• Arrange sweet potatoes on a platter and drizzle with more glaze and remaining 1 Tbsp. oil. Season with sea salt and pepper.

HONEY ROASTED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F.
• Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.

HONEY ROASTED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss sweet potatoes, 1/2 cup honey, and olive oil together in a bowl until potatoes are completely coated. Spread potatoes out on a baking sheet and drizzle any remaining olive oil mixture over the top.
• Bake in the preheated oven until tender, 25 to 30 minutes. Cool on the baking sheet, 5 to 10 minutes; dust potatoes with cinnamon. Transfer sweet potatoes to plates and drizzle with remaining honey.

ROASTED SWEET POTATOES WITH HOT HONEY BROWNED BUTTER

Steps:

• Heat the oven to 425 degrees. Poke sweet potatoes all over with a fork and place them all directly on the oven rack. Roast until they are very tender, with bits of sweet potato sugar caramelizing in the spots they've been poked, 50 to 60 minutes.
• Meanwhile, melt the butter in a small pot over medium heat, swirling the pot just until the butter starts to bubble and brown, about 5 minutes. Add the honey, vinegar and red pepper flakes, swirling to combine (it will bubble up quite a bit), and season with salt and pepper. Remove from heat and set aside.
• Once the sweet potatoes are out of the oven, slit them down the middle. Warm the browned butter mixture, and pour over the sweet potatoes. (Alternatively, scoop the flesh out of the skins and transfer to a bowl or serving dish, then drizzle with the browned butter sauce.) Generously sprinkle with flaky sea salt.

CHARRED SWEET POTATOES WITH HOT HONEY BUTTER AND LIME

Steps:

• Place a rack in middle of oven; preheat to 425°F. Place sweet potatoes on a rimmed baking sheet, drizzle with ¼ cup oil, and season with kosher salt. Turn to coat. Arrange cut side down and roast until tender (the tip of a knife should slide easily into flesh) and cut sides are browned, 25-30 minutes. Let sweet potatoes cool.
• Meanwhile, smash together butter and honey in a small bowl with a fork until smooth. Add hot sauce a tablespoonful at a time, blending well after each addition. Season hot honey butter with kosher salt.
• Cook pumpkin seeds and remaining ¼ cup oil in a small skillet over medium heat, stirring often, until pumpkin seeds are golden brown, about 4 minutes. Remove from heat and stir in coriander; season with kosher salt.
• Arrange sweet potatoes on a platter and spread with hot honey butter. Sprinkle with sea salt and spoon pumpkin seed oil over. Serve with lime wedges for squeezing over.
• Do Ahead: Hot honey butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.

ROASTED HONEY-LEMON SWEET POTATOES

Steps:

• Peel and cut the sweet potatoes into 1 1/2-inch irregular chunks. The more edges they have, the better they will taste because each edge will become crispy from broiler.
• Parboil potato chunks in a large saucepan until they are softened, but not mushy. Sometimes I prefer to steam them quickly instead, it's your choice. The potatoes need to be almost totally cooked, because they will only be crisped in your oven broiler.
• While sweet potatoes are boiling or steaming, mix the lemon juice, olive oil, and honey in a large bowl.
• Set oven on LOW broil or set top broiler element to 450 degrees as soon as potatoes are added to mixture.
• Drain potatoes and toss with lemon/oil/honey mixture until totally coated. Pour into a 9 by 13 baking dish. Sprinkle with the sea salt, and roast under your oven's broiler setting on second-to-top rack of oven (not too close! Use the rack about 3 inches down from broiler. Broil until edges begin to brown.
• You'll have to stand and keep an eye on them, this only takes a few minutes with a broiler. Sometimes I rake them over once with a long handled spatula or turn them with silicone tongs.
• Remove from oven and serve immediately. Warn everyone it's a HOT plate!

ROASTED HONEY SWEET POTATOES

Steps:

• Preheat oven to 375°. Place potatoes in a large bowl. Whisk together honey, oil, salt, cinnamon and pepper; add to potatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 45-50 minutes, stirring once.

OVEN ROASTED HONEY-GLAZED SWEET POTATOES

Steps:

• Set oven to 350 degrees F.
• Pat all the potato cubes thoroughly dry using paper towel/s.
• Arrange the sweet potato cubes (if possible in a single layer) in a lightly-buttered 13 x 9-inch dish.
• In a small saucepan or the microwave stir together butter, honey and lemon juice until butter melts.
• Pour butter mixture over the sweet potatoes; toss well to coat.
• Sprinkle with salt and lots of black pepper.
• Bake uncovered until just fork-tender stirring and turning with a spatula or wooden spoon (about 40 minutes, might take shorter or longer time depending on the size of sweet potato pieces, try not overbake the sweet potatoes or they will be too soft).