Sweet Potatoes with Local Honey and Smoked Peppers
This is great start to your fall cooking. A warming, sweet and savory dish, with a spicy kick!
The red jalapenos are often called chipotles. These chipotle peppers were harvested red on the vine from this year’s jalapeno plants, smoked on a low fire for several hours until dried and leathery, then immersed in olive oil. They’re a staple that we’ve come to love in our kitchen.
Sweet Potatoes with Local Honey and Smoked Peppers
Serves 3-5 as a side dish
Ingredients
3-4 sweet potatoes, peeled and cut into 1″ chunks
1/3 cup local honey (we used honey from the Trinity River Audubon Center, and it was amazing. You could use honey from Harmony Hollow Apiaries, available in the Farm web store)
1/4 cup butter
3 chipotle peppers in olive oil, minced
2 Tbs lemon juice
1/2 tsp salt
1/2 tsp black pepper
Directions
- Preheat oven to 375°F. Butter a pie plate or 3-qt casserole dish and set aside.
- In a small saucepan over medium heat, combine butter, honey, and minced peppers. Bring to a simmer, whisk until melted, then reduce heat and simmer for 7-8 minutes. Be very careful not to let it burn.
- In a large bowl, toss potatoes with glaze mixture, salt, and pepper. Transfer to prepared dish and bake until tender and glazed, stirring once or twice during baking. Bake about 45 minutes. Serve warm.
