Baked Sweet Potatoes with Hot-Pecan-Honey

Baked Sweet Potatoes with Hot-Pecan-Honey

Serves 4-6

This Hot-Pecan-Honey will be a versatile addition to your repertoire. Spoon it anywhere you’d like a bit of sweet heat–roasted vegetables, fried chicken, buttermilk biscuits, or even over vanilla ice cream! Keep in the refrigerator; the pecans will rise to the top but simply warm in the microwave 5-10 seconds and give it a good stir before using.

Ingredients

1 cup honey
1/4 teaspoon cayenne
1 tablespoon red pepper flakes
1/2 cup toasted pecans, finely chopped
1 teaspoon apple cider vinegar
2 large or 4 small sweet potatoes
1 tablespoon olive oil
Coarse kosher salt, to taste
Freshly ground black pepper, to taste
Chopped fresh rosemary, for garnish

Instructions

Combine honey, cayenne, and red pepper flakes in a small pot. Bring to a simmer, then remove from heat and let steep for 10 minutes. Stir in finely chopped pecans and vinegar; reserve.
Preheat oven to 375˚F.
Scrub potatoes clean and cut crosswise into 3/4-inch coins. Toss with olive oil and season with salt and pepper. Place in a baking dish and bake until just tender, about 30 minutes.
Remove sweet potatoes from the oven and spoon about 1/4 to 1/3 cup hot pecan honey generously over the top. Return to the oven for 5 more minutes until bubbly and glazed. Sprinkle with rosemary and serve with additional hot-pecan-honey.

Prep Time: 20 minutes

Cook Time: 35 minutes