Roasted Sweet Potatoes With Hot Honey Browned Butter Food

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.

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.

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 BROWN SUGAR SWEET POTATOES OR YAMS EASY

Steps:

• If using fresh yams/sweet potatoes: Cook whole sweet potatoes in water until the potatoes are soft ( 25-35 minutes).
• Drain water from potatoes and cool until they can be handled.
• Peel potatoes ( its very very easy after cooking).
• If using canned yams- just drain and reserve 1/2 cup liquid. If you dont have any oj then use this reserved liquid instead of oj. If you have the juice then discard all liquid.
• Cut potatoes into thick chunks and place in glass 9 x 9 inch baking dish.
• In a deep, non-stick, saucepan place butter, honey, brown sugar, OJ ( or canned liquid) and cinnamon.
• Cook over medium heat, stirring constantly, until everything is well mixed and gooey ( caramel like)-this should only take a minute or two-be careful not to burn.
• Pour mixture over potatoes.
• Cover with foil.
• Bake in 350 degree F oven for 30 minutes or until dish is bubbling.
• Take cover off for 15 minutes and bake more -- basting often.

ROASTED SWEET POTATOES WITH HONEY BUTTER

Steps:

• Preheat oven to 350°F.
• Roast sweet potatoes until done, about 45 minute.
• Over med heat, cook butter, honey, ginger, lime juice, salt and pepper until everything is well incorporated, about 3 minutes.
• Split sweet potatoes and drizzle honey mixture over.
• Serve.

TWICE-ROASTED SWEET POTATOES WITH HOT HONEY

Steps:

• Preheat oven to 350°F. Poke holes all over sweet potatoes and wrap each in foil. 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. Increase oven temperature to 450°F. 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.
• Smash sweet potatoes with your palm, then tear into bite-sized pieces (including skin), the more irregular, the better. Place in a large bowl and add half of hot honey (do not include chile as it will burn); season with salt. 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. Drizzle with remaining hot honey with chile.

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 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.