Charred Sweet Potatoes With Honey And Olive Oil Recipes
HONEY ROASTED SWEET POTATOES
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
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 HOT HONEY BUTTER AND LIME
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
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.
CHARRED SWEET POTATOES WITH HONEY AND OLIVE OIL
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
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.
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4.5/5 (35)Estimated Reading Time 5 minsServings 8
- 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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3/5 (176)Total Time 55 minsServings 8Calories 302 per serving
- Make the Pistachio-Chili Pesto: Heat the oil in a small saucepan over medium-high heat. Add the pistachios and the jalapeños, and cook until the pistachios are toasted and the chilis are fragrant, about 3 minutes. Transfer to a bowl and let cool.
- Add the cooled mixture to the bowl of a food processor with the mint, parsley, honey, garlic, lemon zest and juice, lime zest and juice, and orange zest and juice. Pulse until a coarse pesto forms; season with salt.
- Prepare the Sweet Potatoes: Preheat the oven to 450°F. On a sheet pan, toss the sweet potatoes with the oil and salt. Roast, flipping halfway through, until tender and lightly golden, 30 to 35 minutes.
- Remove from the oven and preheat the broiler. Broil the sweet potatoes until lightly charred, about 3 minutes. To serve, transfer to a platter, drizzle with the pesto and garnish with crumbled goat cheese and mint leaves.
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- Sweet Potato Tea Cake. Instead of icing, this spiced loaf from Elizabeth Prueitt and Chad Robertson’s Tartine: A Classic Revisited is blanketed in a fluffy vanilla meringue.
- Glazed Sweet Potatoes With Lentils. Tearing the sweet potatoes creates more surface area to char and glaze. (It’s also fun.) View Recipe.
- Sweet Potatoes With Maple Tahini. Crispy roasted sweet potato wedges get tossed in a sweet and nutty tahini dressing in this quick vegetarian weeknight dinner.
- Picarones With Fig Chancaca Syrup. Try eating just one of these picarones, doughnut-like Peruvian confections that are drenched in a fig-flavored syrup.
- Sweet Potato Cake With Salted Cream Cheese Frosting. Sweet potato stars in this deliciously moist cake from Amanda Mack of Baltimore’s Crust by Mack, balanced with a hint of salted cream cheese frosting.
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- Loaded Sweet Potatoes. We like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly charred.
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Cuisine AmericanCategory Dinner, Side DishServings 4Estimated Reading Time 7 mins
- Preheat the oven to 425ºF (218ºC) . Drizzle the sweet potatoes with the oil and some salt. Add the sweet potatoes, cut side down on a baking sheet lined with parchment paper. Bake for about 25 minutes, until slightly browned and charred in some spots and a fork easily pierces the flesh.
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- Divide the sweet potatoes onto plates or on a serving dish. Drizzle the brown butter ghee all over. Then drizzle the hot honey on top and garnish with cilantro and limes for serving.
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Reviews 2Category Side DishCuisine AmericanTotal Time 40 mins
- Remove the skin from the sweet potatoes then cut into medium-sized cubes. Cut Brussels Sprouts into halves and remove the hard stem.
- Place on a baking sheet and season with salt and pepper then top off with olive oil. Bake for 20 minutes.
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4.5/5 (26)Estimated Reading Time 4 minsCuisine AmericanTotal Time 1 hr
- To a small saucepan, add honey, 4 slices of jalapeno, paprika, and 1/4 teaspoon salt. Bring to a simmer, and once simmering, turn off stove and remove pan from heat. With a fork, press down on the jalapeno slices so they release some of their heat. Whisk in 1 1/2 tablespoons olive oil and lime juice. Let sit while you make the sweetpotatoes.
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- Process sugar, elecampane, and salt in a food processor until finely chopped, about 1 minute. Transfer mixture to a bowl; add cream, and stir until sugar dissolves. Cover and refrigerate 2 hours.
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