Sweet potatoes make an appearance on most holiday tables. Many Americans seem to love them covered with sweet and fluffy marshmallows, a total carb overload. But you can eat them much more often with less refined sugar and calories, especially if you use my easy recipe. The potatoes are roasted slow and low in the oven to bring out their natural sweetness. Honey-kissed with a hint of cinnamon and a touch of velvety Spanish paprika, they have a wonderful light smoky taste. Mild Aleppo pepper adds just a little heat. But, these additions are totally optional. They're just as good without them.
Fragrant and strong Vietnamese cinnamon is used sparingly here, to add some warm spice without masking the natural flavor of the sweet potatoes. I also like using fine grain sea salt in this recipe. But again, you're free to use whatever salt you like, I promise I won't tell.
This recipe comes together without much fuss or stress. Roast the sweet potatoes(easy) and then whip them with the spices, butter and honey. A yummy side dish awaits your roasted turkey, chicken or pork. Great with sauteed pork chops and chicken too. They're healthy, packed with fiber and nutrients too. Estimate one sweet potato per person. You'll have lots.
- 3 large sweet potatoes, rinsed and patted dry
- 1/2 teaspoon of smoked paprika. I used Safinter brand. (optional but very good).
- 1/8 teaspoon of Extra Fancy Vietnamese cinnamon. I use Penzeys Spices brand. Use whatever cinnamon you like.
- 2 tablespoons of butter
- 1 heaping tablespoon of of honey. I use Trader Joe's Raw Honey. But you can use whatever honey you like and as much of it as you like.
- Sea salt to taste
- 1/8 teaspoon of Aleppo pepper (optional)
Preheat the oven to 350. Line a baking sheet with foil and wrap the sweet potatoes in the foil. Pierce them with a sharp knife or a fork a few times. Bake them for about one and a half hours. The larger the potato the longer time they'll need in the oven. Mine were very large and took 1 hour and 30 minutes.
Take them out of the oven when they're tender and done. Let them cool in the foil a little so you can handle them. Remove their skins and place the orange flesh in a big bowl. Whip them with a hand held beater until fluffy or mash with a potato masher. Add the honey, butter and spices. Add salt to taste. Finish with the Aleppo pepper if using. Serve and enjoy!
Note: You can make these ahead of time and store them in an air tight container in the refrigerator. They reheat well in the microwave.