Roasted Honey-Lemon Sweet Potatoes
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 2 lbs sweet potatoes, cut into 1 1/2 inch irregular chunks
- 1 teaspoon lemon juice
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1⁄2 teaspoon sea salt
directions
- Peel and cut the sweet potatoes into 1 1/2-inch irregular chunks. The more edges they have, the better they will taste because each edge will become crispy from broiler.
- Parboil potato chunks in a large saucepan until they are softened, but not mushy. Sometimes I prefer to steam them quickly instead, it's your choice. The potatoes need to be almost totally cooked, because they will only be crisped in your oven broiler.
- While sweet potatoes are boiling or steaming, mix the lemon juice, olive oil, and honey in a large bowl.
- Set oven on LOW broil or set top broiler element to 450 degrees as soon as potatoes are added to mixture.
- Drain potatoes and toss with lemon/oil/honey mixture until totally coated. Pour into a 9 by 13 baking dish. Sprinkle with the sea salt, and roast under your oven's broiler setting on second-to-top rack of oven (not too close! Use the rack about 3 inches down from broiler. Broil until edges begin to brown.
- You'll have to stand and keep an eye on them, this only takes a few minutes with a broiler. Sometimes I rake them over once with a long handled spatula or turn them with silicone tongs.
- Remove from oven and serve immediately. Warn everyone it's a HOT plate!
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RECIPE SUBMITTED BY
I live in west Texas, work for a university, the same one I graduated from. For fun, I bake, read, play with my dog and laugh with my husband. I love simple comfort food. My favorite cookbooks are usually those from churches, junior leagues, and other groups who share family recipes from all over the United States. I am fascinated by regional choices and changes in recipes. I am very fond of Texas compilation cookbooks -- The Texas Highways Cookbooks and the HEB 100th Anniversary Cookbook.