Rich butter, sweet honey, and savory garlic form an addictive glaze over these crisp-and-tender hasselback sweet potatoes for a simple side dish with a fancy feel.
Yesterday, a boy melted my heart.
Don’t get ahead of yourself. He’s my cousin and he’s five.
My family got together yesterday to celebrate our fall/winter birthdays and I was in Chicago. It’s not that abnormal for me to be absent at family gatherings these days, of course. It comes with the territory of living a couple states away for 70% of the year. Sure, there are rare occasions when I’ll make a quick trip home or get FaceTimed in, but I mostly get recaps of the get-togethers via phone calls.
My mom and I talked about maybe FaceTiming during this party, but I left it up to her based on whether it was convenient or not.
Well, shortly after the party started, my mom called and said that Mason asked about my whereabouts. She asked when I could FaceTime. It wasn’t even noon and my day was made.
I talk to a lot of my family pretty regularly and stay up to date on their lives. Still, I can’t help but feel a little jealous and a little left out when I don’t get to join them at family gatherings. Like, do they miss me? Does everyone still remember me?
Whenever I see them, it’s obvious that the answer is a resounding, “Yes.” However, I manage to forget that sometimes.
And Mason reminded me. Thanks, buddy.
You might be wondering what this has to do with these sweet potatoes. And, well, it’s a
little lot silly. The kid reminded me how loved I am. These sweet potatoes reminded me that I also have some pretty great ideas sometimes. Not to toot my own horn.
By the end of a week of school, I often start to doubt my own abilities and intelligence. I probably have thirty-two questions about what I learned and there is often a pile of work I haven’t done yet. To combat those feelings of doubt, I try to get creative in the kitchen. Whipping out a winning recipe usually puts me right back in my place of on-top-of-the-worldness… at least for a while.
And that’s where these came from. Guys, these sweet potatoes are deeeeeelicious. They look so fancy and they’re so easy. I mean, frankly, not as easy as my usual preparation that involves six minutes and a microwave, but they still only take about ten minutes of active time and have a ton more flavor and interest.
You can easily double (or triple or halve) this recipe to make as many potatoes as you want. Thanksgiving side? I think so.
- 2 sweet potatoes (mine were just over 7 oz. each)
- 1 T. salted grass-fed butter*
- 1/2 T. honey
- 2 t. minced garlic
- 1/4 t. sea salt
- 1/4 t. black pepper
- Dried parsley, for garnish
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Wash and dry the sweet potatoes.
- Make thin slices in one of the sweet potatoes, about 1/8 of an inch thick, being careful not to cut all the way through. Rather, cut about 3/4 of the way through each time you slice. To make it a little easier on yourself, line up some chopsticks or straws along the long side of the sweet potato you're cutting. Even if they wouldn't stop you from cutting too far, they're a great visual reminder.
- Repeat with the second sweet potato. Once cut, place both of them on the parchment-lined baking sheet.
- Melt butter and honey together in a small bowl. Mix garlic into the melted honey butter. Spoon generously over the sliced potatoes.
- Sprinkle with sea salt and pepper.
- Bake for 50 minutes to an hour. The time will depend on how big your potatoes are. When they're done, they'll be crisp on the outside, but fork tender. Basically, they'll be awesome.
- *If you can't do dairy at all, you can definitely sub this with coconut oil and a little extra salt. The buttery flavor is incredible, though!
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It’s the final week of the Autumn Produce Challenge with Kayla and Priya. Celebrate with us by linking up your best sweet potato recipes below! Thanks for playing along for the last 7 weeks – it’s been fun!
Do you live near your family?
What life reminders have you needed lately?