As far as Thanksgiving sides go, I really like my mom’s sweet potatoes baked with brown sugar and topped with mini marshmallows, toasted just a little, so they’re golden brown.
Sugar rush anyone? But they’re sooooo good.
For those of you on the other side of the sweet potato camp, here is a delicious option. These orange spuds are sliced and roasted in salt and olive oil, then drizzled with just a touch of spicy honey. Not too sweet, with a kick of heat and herbs. I would be convinced to come over to your team, but just for the day.
- 3 lbs 4 to 5 sweet potatoes
- 5 dried red chile peppers
- 3 tbsp olive oil
- 2 tsp kosher salt
- ¼ cup honey
- 3 tbsp chopped flat-leaf parsley
Heat oven to 400ºF. Place 2 rimmed baking sheets on separate racks in the oven to heat.
2. Peel and slice sweet potatoes into 1/4-inch-thick slices. Coarsely chop 4 chiles and toss with potatoes, olive oil, salt and 2 tbsp honey in a large bowl. Remove baking sheets from oven and quickly arrange potatoes on pans in a single layer; return pans to oven. Bake 30 min, until golden and soft, turning potatoes over halfway through.
3. Heat 2 tbsp honey in microwave for a few seconds and brush over sweet potatoes. Transfer to serving dish, chop remaining red chile and sprinkle onto sweet potatoes with parsley.
Recipe by Tara Bench
Originally published in
Ladies’ Home Journal Nov 2009
Food Styling Jee Levin
Prop Styling Jen Everett
Photography Miki Duisterhof