This makes peeling a breeze. It works better than any kind I've ever used. By Oxo.
It only takes one easy squeeze to juice citrus halves--oranges, lemons or limes.
I use this versatile pan daily. It's the perfect size for roasting these sweet potatoes.
Measure and mix the honey glaze in the same handy cup. Take it from fridge to freezer to microwave. I used this
I used these for tossing the potatoes so they are evenly coated with the honey mixture.
This little guy is handy for whisking together the honey glaze.
Sweet Potatoes have a naturally sweet flavor and are packed with nutrition. In this recipe, a honey glaze caramelizes and coats the sweet potatoes as they roast in the oven. This is an easy recipe that offers an alternative to the traditional marshmallow-topped sweet potato casserole that is a mainstay on many holiday tables. I personally have never been a fan of the marshmallow version--it's way to sweet for my taste. The honey in this recipe adds subtle sweetness while elevating the natural flavor of the sweet potatoes. Fresh thyme, a squeeze of orange juice, olive oil, and black pepper balance out the honey. It's a winning combo!
Step 1. Assemble the ingredients:
Step 2. Strip the leaves off of fresh thyme stems until they measure 1 tablespoon.
Step 3. Squeeze a tablespoon of orange juice.
view on Amazon: citrus juicer (one easy squeeze is all you need)
Step 4. Peel the sweet potatoes. Cut into 1" slices. Then cut each slice into 1" cubes.
view on Amazon: Y-peeler (the best!)
Step 5. Whisk together the olive oil, honey, orange juice, thyme, salt and pepper.
view on Amazon: 1-cup measuring cup, small whisk
Step 6. Spread the sweet potatoes in a single layer on a large, sprayed baking sheet (mine is a 13x18 half-sheet pan), spreading them out so they touch as little as possible. Drizzle with the honey mixture. Use tongs to toss and coat the sweet potatoes in the honey glaze.
view on Amazon: half-sheet (13x18) baking pan, tongs
Step 7. Bake for 45 minutes, stirring after each 15-minute interval. When they are done, you should be able to easily pierce the potatoes with a fork. Out of the oven, let them cool for 10 minutes and toss them again with tongs to thoroughly coat them with the glaze. (The remaining honey glaze in the pan will thicken as it cools, so it will cling more easily to the potatoes after cooling for a few minutes.)
Done! So easy and tasty. You can serve these warm or at room temperature. They make a great side for any meal and are especially perfect for Thanksgiving.
You might also like my Autumn Salad that mixes roasted sweet potatoes with apples, cranberries, candied pecans, and greens. So good!
Make it a Yummy day!
Peel sweet potatoes and cut into 1-inch cubes. Arrange in single layer on baking sheet, spreading them out so they touch as little as possible.
In small bowl, whisk together remaining ingredients. Drizzle over sweet potatoes. Toss with tongs to evenly coat.
Bake for 45 minutes, stirring after each 15 minute interval. When done, should pierce easily with fork. Remove from oven and allow to cool for 10 minutes; toss again to coat evenly with any thickened honey coating remaining in pan.
Serve warm or at room temperature.
Here are additional autumn holiday recipes that may interest you: