Just a quick post today for Tyler Florence Fridays. I decided to switch up the usual sweet potato casserole for Thanksgiving yesterday, and made Tyler's Roasted Sweet Potatoes with Honey Butter. They were great, I am a sweet potato fan and have roasted them before but never with honey and that added a nice touch. I halved the recipe, only using 2 large sweet potatoes, and that made plenty -- a whole 9 by 13 pyrex dish full!
here they are before roasting
4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper
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.
The only thing I'm not sure of is why this dish is called "Roasted Sweet Potatoes with Honey Butter," instead of "Roasted Sweet Potatoes with Honey," since there is no butter in the recipe. Just one of those silly little things I tend to notice. All in all we really enjoyed these and they were a perfect switch from the usual sweet potato casserole. Don't get me wrong, I love the traditional mashed sweet potatoes, topped with a pecan coconut brown sugar streusel -- but these were a nice lighter option :)