These sweet potatoes are a quick easy side with lots of flavor and will soon be your favorite.
Honey & Herb Charred Sweet Potatoes
This quick and easy recipe saves time but certainly doesn’t skimp on flavor. Our smokey, fruity and savory Honey & Herb blend drizzled over these charred sweet potatoes and toasted pecans will be your new favorite.
Yield: 4-6 servings
Ingredients
- 4-5 medium sweet potatoes quartered lengthwise
- 2 Tbs avocado oil or other neutral oil
- 2 tsp kosher salt
- ¼ cup honey
- pinch of red pepper flakes
- 1 tsp fresh lime juice
- 1 Tbs Honey & Herb Rub
- ¼ cup pecan pieces toasted, for garnish
- Fresh thyme leaves for garnish
- Cyprus Flake Salt for garnish
Instructions
- Preheat oven to 425*F and line a sheet pan with parchment paper.
- Toss the sweet potatoes on the sheet tray with oil and salt to coat evenly. Arrange each piece cut-side down.
- Roast for 25 minutes until the sweet potatoes are fork tender and golden brown.
- Combine Honey & Herb Rub with honey, crushed red pepper, lime juice and harissa in a small bowl. Set aside.
- Remove the sheet tray from the oven and set to broil. Careful flip each sweet potato piece so that the cut-side is now facing up. Broil for 2 minutes (keep a close eye on them!) until lightly charred.
- Place the sweet potatoes in a serving dish and generously drizzle Harissa honey over top.
- Garnish with toasted pecans, fresh thyme leaves and Cyprus Flake Salt.
- Enjoy!
Notes
*GET AHEAD: Harissa Honey can be made a few days ahead of time and stored in an airtight container. Sweet potatoes can be roasted 1 day ahead and reheated at 350*F until heated through. Wait until just before serving to add honey, pecans, thyme and salt.
*You probably won’t use all of the Harissa honey but you can save the rest and use it as your new favorite condiment! Southern Soul Spice Blend
*You probably won’t use all of the Harissa honey but you can save the rest and use it as your new favorite condiment! Southern Soul Spice Blend
