Finally, a recipe I’m not too intimidated to try. I love reading Bon Appétit and looking at all the wondrous mouth-watering photos. Then I glance at the recipe, if it has too many steps or ingredients, I think to myself that looks interesting and flip the page. I love to try new dishes but when I want to relax and cook dinner, I don’t want to be confounded by problematic recipes. A quick study of this intriguing recipe and I was off to the market. I guess you could say Bon Appétit and I are friends!
- 3 medium sweet potatoes or garnet yams, scrubbed (about 3 pounds)
- 1 Fresno or other red chiles, thinly sliced
- ¼ cup honey
- 4 tablespoons unsalted butter
- Kosher salt
- 2 tablespoons apple cider vinegar
Preheat oven to 350°. Poke holes all over sweet potatoes and wrap each in foil. Place on a foil-lined rimmed baking sheet and roast until potatoes are tender, 60–70 minutes (if you have one, use a cake tester to poke right through foil). Unwrap and let sit until cool enough to handle. Increase oven temperature to 450°. Meanwhile, combine chile, honey, and butter in a small saucepan; season with salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar.
Smash sweet potatoes with your palm, then tear into bite-sized pieces (including skin), the more irregular, the better. Place in a large bowl and add half of hot honey (do not include chile as it will burn); season with salt. Arrange pieces, skin side down, in a single layer on an unlined rimmed baking sheet and roast until browned and crisp around the edges, 20–25 minutes. Drizzle with remaining hot honey with chile.