Sweet, spicy and crispy in all the right ways! This simple yet flavor-packed recipe highlights the natural caramelization of sweetpotatoes, enhanced by a kick of infused honey.
Instructions
For The Sweetpotatoes:
- Combine sweetpotatoes, vinegar, salt and bay leaf in large sauce pot.
- Cover sweetpotatoes with cold water by about 2 inches. Bring to simmer, cover with lid.
- Cook potatoes until for tender.
- Drain, remove the bay leaf and keep warm.
Make Infused Honey:
- While potatoes are cooking, combine honey, crushed red pepper, thyme and butter in small bowl.
- Microwave in short bursts until butter is just melted. Stir and let rest.
Smash The Sweetpotatoes:
- Lay out a sheet of parchment paper. Lightly oil the parchment paper.
- Place one potato quarter on parchment, fold parchment over and press gently to flatten potato. Set aside.
- Continue to press all the cooked potato quarters.
Caramelize The Sweetpotatoes:
- Heat 1 tbsp of canola oil in large skillet. Bring oil to a shimmer.
- Place smashed sweetpotatoes into the skillet with hot oil and cook until browned/caramelized.
Plate It Up & Serve:
- Drizzle the caramelized sweetpotatoes with the infused honey.
- Pour the remainder of infused honey into dipping bowl.
- Optional: Garnish with freshly cut thyme and cracked black pepper on top of honey drizzle.
Recipe Notes:
If infused honey has cooled and thickened too much to drizzle, rewarm in microwave in 10 second intervals until desired consistency is reached.
Recipe image generated by AI.
