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 ¼-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.
A savory twist for your favorite sweet potato - use those great red chilis.
Recipe by Tara Bench
Originally published in
Ladies’ Home Journal Nov 2009
Food Styling Jee Levin
Prop Styling Jen Everett
Photography Miki Duisterhof