Wildflower Honey- and Whisky-Glazed Sweet PotatoesStephen Sullivan; food and prop styling: Roscoe Betsill
A touch of fragrant honey in this dish complements the potatoes' inherent sweetness. Don't be afraid to roast them to a dark golden brown—the chewy caramelized edges will add flavor.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
1/4 cup (1/2 stick) unsalted butter
1/4 cup light-flavored honey such as wildflower, orange blossom, or clover
2 tablespoons Scotch whisky
2 tablespoons (packed) dark brown sugar
3 pounds orange-fleshed sweet potatoes (yams), peeled and cut into 1-inch chunks
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Preparation
Step 1
Preheat oven to 375°F. Butter 2-quart casserole dish.
Step 2
In small saucepan over moderately high heat, combine butter, honey, whisky, and sugar. Bring to simmer, whisking until butter and sugar are melted, then reduce heat to moderately low and simmer, uncovered, 10 minutes.
Step 3
In large bowl, toss potatoes with butter mixture, salt, and pepper. Transfer to prepared dish and bake, tossing occasionally, until tender and glazed, about 45 minutes. Serve warm.
Recipe notes
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