Roasted Sweet Potatoes by TheDevineKitchen
TheDevineKitchen
Roasted Sweet Potatoes with Herbed Honey and Parmesan
Yield: 2 servings
No need to wrap whole sweet potatoes in aluminum foil. The thin skin gets slightly crisp when roasted in olive oil and salt, making a nice contrast to the creamy, sweet flesh. Drizzling them in warmed honey and herbs makes them irresistible.
Ingredients:
2 sweet potatoes
1-2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
3 tablespoons honey
1 teaspoon of fresh thyme leaves, chopped
Pinch or more red pepper flakes, or cayenne pepper
Freshly ground pepper
3 tablespoons shaved Parmesan
1 tablespoon fresh parsley or chives, finely chopped
Method:
Preheat the oven to 375F. On a parchment lined baking sheet, drizzle each potato with olive oil. Using your hands, rub the oil in an even layer all over the potatoes. Season with a generous amount of kosher salt and poke each with a fork. Transfer to the oven.
Check for doneness: Depending on your size of potatoes they may take up to an hour to roast. Check at 30 minutes and continue to bake until fork tender. When out of the oven, allow to rest for 5 minutes.
In a small saucepan, gently heat the honey, herbs and spice until fragrant about 1 minute. Slice potatoes in half lengthwise and transfer to a serving plate. Drizzle warmed honey over potatoes and season with a pinch more salt and freshly ground pepper. Using a vegetable peeler, shave Parmesan cheese over the potatoes, sprinkle with parsley/chives and serve.
Variation:
Double the warmed honey drizzle and pour over freshly roasted chicken. Yum!
