Charred Sweet Potatoes With Honey And Olive Oil Recipes

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HONEY ROASTED SWEET POTATOES



Honey Roasted Sweet Potatoes image

Sweet and tasty side to any meal!

Provided by Kailyn Nicole Spears

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 5

2 large sweet potatoes, peeled and cubed
½ cup honey
¼ cup olive oil
2 tablespoons ground cinnamon
1 tablespoon honey, or to taste

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.

Nutrition Facts : Calories 467.9 calories, Carbohydrate 87.7 g, Fat 13.7 g, Fiber 8.7 g, Protein 3.8 g, SaturatedFat 1.9 g, Sodium 127.4 mg, Sugar 48.7 g

CHARRED SWEET POTATOES WITH HONEY AND OLIVE OIL



Charred Sweet Potatoes with Honey and Olive Oil image

Japanese sweet potatoes are starchier than yams and worth seeking out. Steaming before grilling keeps them moist.

Provided by Alison Carroll

Categories     Bon Appétit     Grill/Barbecue     Sweet Potato/Yam     Side     Vegetable     Summer     Honey

Yield 8 servings

Number Of Ingredients 7

8 small or 4 large Japanese sweet potatoes
4 tablespoons olive oil, divided
1/4 cup honey
1/4 cup white wine vinegar
Kosher salt
Flaky sea salt
Freshly cracked black pepper

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.

CHARRED SWEET POTATOES WITH HOT HONEY BUTTER AND LIME



Charred Sweet Potatoes With Hot Honey Butter and Lime image

Make sure your butter is very soft so that the hot sauce can be easily incorporated.

Provided by Andy Baraghani

Categories     Bon Appétit     Fall     Thanksgiving     Vegetarian     Sweet Potato/Yam     Side     Butter     Honey     Lime     Wheat/Gluten-Free     Soy Free     Tree Nut Free

Yield 8 servings

Number Of Ingredients 10

8 small sweet potatoes (about 3 lb. total), scrubbed, halved lengthwise
½ cup extra-virgin olive oil, divided
Kosher salt
6 Tbsp. unsalted butter, room temperature
2 Tbsp. honey
3 Tbsp. hot sauce (such as Tapatío or Cholula)
¼ cup raw pumpkin seeds (pepitas)
1 Tbsp. ground coriander
Flaky sea salt
Lime wedges (for serving)

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.

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2019-10-15  · 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 …
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  • Place a rack in middle of oven; preheat to 425°. 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.
  • 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.
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2017-06-20  · 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 …
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  • 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.
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Top Asked Questions

What is the best way to make sweet potato salad?
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.
How to cook sweet potatoes in the oven?
Place a rack in middle of oven; preheat to 425°. 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.
How to cook sweet potatoes and lemons together?
In a steamer, cook the sweet potatoes and lemon for 15-20 minutes, until completely soft. Transfer all the potatoes to a food processor and, once cool enough to handle, squeeze in the juice from the steamed lemons and add the chilli, coriander, oil, a good pinch of salt and a grind of pepper.
Can You Make Honey Butter for sweet potatoes ahead of time?
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.

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