Cinnamon Honey Glazed Sweet Potatoes Food

ROASTED HONEY-CINNAMON SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil.
• Pierce the sweet potatoes all over and heat in the microwave on high, turning them over halfway through, until cooked through, 8 to 12 minutes. (Some potatoes will cook faster than others. After cooking halfway, check the potatoes every 2 minutes; they should feel soft when you squeeze them.) Cut into large chunks and place on the prepared baking sheet.
• Stir together the butter, honey, chile powder, cinnamon and 1/4 teaspoon salt in a small bowl. Pour the mixture over the potatoes and toss to coat. Roast until the honey butter is bubbly and the potatoes are glazed, 15 minutes. Toss well. Sprinkle with the chopped pecans and bake until the nuts are toasted, about 5 minutes more. Season with salt and serve.

ROASTED SPICED CHICKEN WITH CINNAMON- AND HONEY-GLAZED SWEET POTATOES

Steps:

• For chicken:
• Place onion, garlic, apple cider vinegar, honey, ground allspice, chopped fresh ginger, chopped fresh thyme, salt, ground black pepper, seeded and minced chile, cinnamon, and nutmeg in processor. Purée marinade until coarse paste forms. Place chicken in large resealable plastic bag. Add marinade to chicken in bag and seal. Turn chicken to coat. Refrigerate at least 8 hours or overnight, turning chicken occasionally.
• Preheat oven to 400°F. Arrange chicken pieces, with marinade still clinging to chicken, on rimmed baking sheet. Brush chicken with oil. Roast until cooked through, about 45 minutes.
• Meanwhile, for sweet potatoes:
• Spray another rimmed baking sheet with nonstick spray. Whisk butter, honey, lime juice, and ground cinnamon in large bowl. Add potato slices; toss to coat. Arrange potato slices in single layer on prepared baking sheet. Sprinkle with salt and pepper. Bake potatoes alongside chicken until tender, about 25 minutes. Serve chicken with potatoes, passing mango chutney separately.

ROASTED SWEET POTATOES WITH HONEY AND CINNAMON

Steps:

• Preheat oven to 375 degrees F.
• Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
• Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

SWEET AND SPICY GLAZED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Put the olive oil in a large mixing bowl. Add the salt, pepper, cinnamon, ginger and 1 tablespoon of the honey and whisk to combine. Add the potatoes and toss to coat. Spread the potatoes on a baking sheet. Roast, stirring halfway though, until the potatoes are tender and the edges are crisp, 45 minutes to 1 hour.
• Meanwhile, make the glaze: Put the chili sauce, red pepper flakes, hot sauce and remaining 2 tablespoons honey in a small saucepot. Set the pot over medium-high heat and cook, stirring, until the ingredients come together, about 2 minutes.
• Pour the warm glaze over the potatoes on the baking sheet and toss to coat. Pour the glazed potatoes into a serving dish and sprinkle with the pecans and scallions. Serve warm.

CINNAMON-SUGAR GLAZED SWEET POTATO SLICES

Steps:

• Preheat oven to 425°F.
• Peel potatoes and cut crosswise into 1/3-inch-thick slices. In a large bowl toss potatoes with oil to coat and spread in one layer in shallow baking pans. Bake potatoes until just tender, about 20 minutes.
• In a small bowl stir together sugar and cinnamon and sprinkle evenly over potatoes. Bake potatoes until glazed and tender, about 5 minutes.

GRILLED CINNAMON CAYENNE SWEET POTATO FRIES W/HONEY SOY GLAZE

Steps:

• For the Fries: Preheat the grill to 400 degrees.
• Bake the whole potatoes on the top rack over indirect heat for 15-20 minutes. Cool to the touch.
• Remove and reserve the potatoes. Turn the grill up to high.
• Cut potatoes in half length-wise. Then, with the skin-side up, slice the potatoes length-wise into 1/2 inch planks, making fries.
• Toss the potato fries with the oil and seasonings until coated liberally.
• Lay the slices over the hottest part of the grill.
• Grill each side for 2-3 Minutes, or until the char marks are well defined and the exterior of the fries is slightly crisp, basting intermittently with additional oil.
• Remove from the grill. Plate, season to taste with salt and pepper, drizzle with honey soy glaze and serve warm.
• For the Honey Soy Glaze: Whisk all ingredients in a small mixing bowl.
• Bring the mixture to a simmer in a saucepan over medium heat.
• Reduce until the sauce is syrup-like in consistency.
• Remove from heat, allow to cool for 2 minutes and drizzle over sweet potato fries.

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).

SWEET POTATO BREAD WITH CINNAMON-RUM-ORANGE GLAZE

Steps:

• Position oven rack in the center of oven; preheat oven to 350 degrees; butter and flour a 10-inch Bundt pan.
• In the bowl of an electric mixer fitted with the paddle attachment on low speed; mash the sweet potatoes until smooth (this will make about 2 cups).
• Add in the sugar and oil; mix to combine.
• Add in the eggs, one at a time, mixing well after each addition; scrape down the sides of the bowl.
• In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
• Add the flour mixture into the sweet potato mixture in three batches, mixing well after each addition; scrape down sides of bowl; do not overmix; stir in pecans.
• Pour batter into prepared pan; spin the pan to level the batter.
• Bake for about 1 hour and 10 minutes or until a wooden pick comes out clean.
• Remove to a wire rack to cool for 20 minutes before inverting onto the rack for glazing.
• Make the glaze: combine the orange juice, rum, sugar, and cinnamon sticks in a small saucepan.
• Bring to a simmer over low heat and reduce by half.
• Remove from heat and set aside to cool slightly before glazing.
• Using a pastry brush, brush the glaze generously over the still-warm bread; wait 10 minutes and glaze again.
• Serve at room temperature.