Roasted Sweet Potatoes With Honey Lime Glaze Food

ROASTED SWEET POTATOES WITH HONEY GLAZE

Steps:

• Preheat oven to 350°F. Arrange sweet potatoes in 13x9x2-inch glass baking dish. Stir butter, honey, and lemon juice in small saucepan over medium heat until butter melts. Pour butter mixture over sweet potatoes; toss to coat. Sprinkle generously with salt and pepper. Bake sweet potatoes until tender when pierced with skewer, stirring and turning occasionally, about 50 minutes.

ROASTED SWEET POTATOES WITH HONEY-LIME GLAZE

Steps:

• Preheat oven to 425.
• Toss sweet potatoes with oil, cayenne, and salt in a large bowl until coated.
• Transfer to a baking sheet and roast until fork tender, 25 minute.
• Whisk honey, lime juice, and cinnamon together in a small bowl while potatoes roast.
• Once potatoes are tender, coat with glaze and roast 5 minutes more.
• Garnish with cilantro.

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).

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 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.

CHILI-ROASTED SWEET POTATOES

Steps:

• Toss 1 1/2 pounds sweet potatoes(cut into 1-inch pieces) with 2 tablespoons olive oil, 1 teaspoon each chili powder and kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 450 degrees F, stirring halfway through, until crisp, 35 to 45 minutes. Puree 1/4 cup warm water, 1 minced garlic clove, the juice of 1 lime, 2/3 cup cilantro, 3 tablespoons sunflower seed butter and 1/4 teaspoon kosher salt in a blender. Serve with the potatoes.

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 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!

HONEY-GLAZED OVEN-ROASTED SWEET POTATO WEDGES

Steps:

• Preheat oven to 400°F. Peel sweet potatoes, then quarter lengthwise. Rinse potatoes with cold water; pat dry with paper towels. Place potatoes in large bowl; add olive oil and salt and toss to coat. Arrange in single layer on rimmed baking sheet. Roast 45 minutes. Brush with honey and roast until tender and beginning to brown in spots, about 15 minutes longer. Transfer to platter; sprinkle with parsley and serve.

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.

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.

HONEY ROASTED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees.
• In a small micorwave safe bowl combine butter, honey and lemon juice.
• Microwave until butter melts, add cinnamon.
• Place cubed potatoes in a large bowl and pour honey mixture over potatoes, toss to coat.
• Place in a roasting pan, salt and bake for about 50 minutes, or until tender, stirring occasionally.