September 18, 2014
Comfort Food, Dinner, Side Dishes,
Vegetables, Sweet Potato/Yam, Budget-Friendly, Easy/Beginner Cooking, Christmas, Entertaining, Fall/Autumn, Sunday Dinner, Thanksgiving, Winter, Oven Roast, Gluten-Free, High Fiber, No Eggs, Vegetarian, Spicy, Kosher Dairy more
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"By evelyn/athens (One of my favorite Chefs)"
Heat the oven to 400°F Lightly butter a large Pyrex or ceramic baking dish that can hold the sweet potato wedges in one layer.
In a small saucepan, melt the butter. Whisk in the honey, orange juice, and spices. Put the sweet potatoes in the buttered baking dish, add the honey mixture, and toss the pieces well to coat them thoroughly. Arrange the sweet potatoes in a single layer; sprinkle with salt and pepper.
Roast until the potatoes are browned and tender and the juices are bubbly and thickened, 45 to 55 minutes. To ensure even roasting, stir and baste several times with the pan juices, doing so more frequently toward the end of roasting. Serve at once.
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I absolutely LOVED this recipe. I've done a lot of roasted veggie recipes, but none that came out so sweet and sticky/caramelized. I only had one sweet potato, so I cut the recipe down to 2 potatoes, 1 sweet and 1 Yukon gold. I left out the cayenne but did use Hungarian paprika. Didn't measure at all but think I came pretty close. Will definitely make again and going into my Best of 2018 cookbook list!
WOWWWW! This is so amazingly Delicious! It's a Keeper and placed in in my 2017 BEST OF! I love the sweet with the spicy and smokey that went well with the Japanese sweet potatoes I used; a lovely marriage of flavors that will entice anyone to have the whole fill! This recipe is right up my family's taste-bud alley and I will be making this for my next family get-together/Holiday. Your recipes Rock-the-House MsPia! Made if for Billboard Tag game.
a citrusy side that i made with japanese sweet potatoes , they are white fleshed and sweet and paired with this recipe nicely i too love ev lol