I ripped this recipe out of a Bon Appetit magazine a year or two ago and had been wanting to make it ever since. Somehow I never got around to making it until today.
The magazine describes the recipe as “easy” but I find it a bit putzy. Still, usually putzy recipes translate to worth it.
This dish has a great flavor. I would warn not to roast the potatoes too long as I did. When I tried to rip the potatoes apart they were just too mushy to get solid chunks of potato. Despite that fact, the taste was spot on. I would make these again and recommend them to anyone who loves sweet potatoes. I used raw honey and grass-fed butter to make the dish paleo, but regular old honey and regular old butter would work just fine as well.
- 3 medium sweet potatoes or garnet yams, scrubbed (about 3 pounds)
- 1 Fresno or other red chiles, thinly sliced
- ¼ c. raw honey
- 4 T. grass-fed butter
- Kosher salt
- 2 T. apple cider vinegar
- Preheat oven to 350°. Poke holes all over sweet potatoes and wrap each in foil. Place on a foil-lined rimmed baking sheet and roast until potatoes are tender, 60 to 70 minutes.
- Unwrap and let sit until cool enough to handle. Increase oven temperature to 450°. Meanwhile, combine chile, honey, and butter in a small saucepan; season with salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar.
- Smash sweet potatoes with your palm, then tear into bite-sized pieces (including skin), the more irregular, the better. Place in a large bowl and add half of hot honey (do not include chile as it will burn – this is an important step to follow!); season with salt.
- Arrange pieces, skin side down, in a single layer on an unlined rimmed baking sheet and roast until browned and crisp around the edges, 20–25 minutes. Drizzle with remaining hot honey with chile.