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Bon Appétit and I Are Friends

Michelle Meyer

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!

 

TWICE-ROASTED SWEET POTATOES WITH HOT HONEY

Ingredients

SERVINGS: 4 

  • 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

Preparation

ACTIVE: 30 MIN | TOTAL: 2 HRS
  • 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.

 

 

 

The only change I made to the original recipe was the substitution of Sriracha Hot Chili Sauce for the Fresno Chile. I added a 1/2 teaspoon at a time until it had just enough heat, ending up with 1-1/2 teaspoons. I also added a sprinkle of lava sea salt after arranging the pieces on the backing sheet.

 

 

 

This recipe is not merely worth trying, it’s worth repeating. The Twice-Roasted Sweet Potatoes with Hot Honey were served with blue cheese sliders, roasted yellow bell peppers and sliced avocado.

 

 

 

Just think of how tasty the sweet potatoes would be with steak and salad. As I like to say, make it your own.

Cheers!

Sharing with the Wow Us Wednesdays and Feathered Nest Friday link parties.

©2016 Bon Appétit And I Are Friends was first published on Thistle Key Lane

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