OK. So I know most people love mashed or pureed sweet potatoes with or without marshmallows, but, for me, that’s too much like baby food. Its a consistency thing. Roasted is the way to go – savory, instead of overly sweet. The secret to caramelizing them is honey. Sshhhhh. Don’t tell. Only three main ingredients and ridiculously easy. Serves 4
◾ 4 medium-sized sweet potatoes
◾ 4 tablespoons extra virgin olive oil
◾ 1/4 cup honey
◾ 3 generous pinches kosher salt & black pepper
◾ 1/2 tsp garlic powder & onion powder
◾ (Variation: skip the S & P, garlic and onion powder and sprinkle on dried cajun spice mixture instead).
1. Preheat oven to 450 degrees.
2. Line a baking sheet with foil coated with cooking spray
3. Peel sweet potatoes and cut into 1/2 inch thick rounds or chunks. Keep them a uniform size so they cook at the same rate.
4. Put the sweet potatoes into a bowl and add the olive oil, garlic powder, onion powder, kosher salt and black pepper. Toss together (Note: you can skip the bowl altogether and mix all the ingredients on the foil-lined baking sheet).
5. Pour sweet potatoes onto baking sheet and roast at 450 degrees for 20 minutes. They should be fork tender.
6. Squeeze the honey right onto the sweet potatoes and put back into oven for 5-10 minutes until caramelized and browned. (Note: if you put the honey on too early, it will just burn).