Paige’s Kitchen: Sweet Potatoes

GAINESVILLE, Fla. (WCJB) - Growing up in West Virginia, sweet potatoes were an important part of my family’s weekly menu.

They were a garden staple because they could be prepared in so many ways.

From biscuits and pies to baked simply as a side dish, this is a vegetable with few limitations.

This recipe features a simple way to incorporate sweet potatoes into your next meal. Enjoy!

Ingredients:

• 6- 8 medium sweet potatoes ( 2.5- 3 pounds) peeled and cut into 1 1/2-inch cubes
• 1/2 cup honey (I used Straughn’s local orange blossom honey)
• 1/3 cup olive oil
• 1-1/2 teaspoons salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon pepper
• Splash of vanilla flavoring
• One orange or tangelo for juice and zest.
• (A few shakes of Moroccan spice blend if you want to try something new)
• Garnish with either candied pecans or sliced green scallions.

Directions:

1. Preheat oven to 375°.
2. Place potatoes in a large bowl. Whisk together honey, oil, salt, cinnamon , pepper and vanilla flavoring; add to potatoes and toss to coat.
3. ( You can also toss it inside a large Ziploc bag to evenly coat)
4. Transfer to a 15x10x1-in. baking pan well lined with non-stick foil or parchment paper. Squeeze orange juice and zest orange over potatoes in the pan.
5. Roast until tender, 45-50 minutes, stirring once.  Plate and squeeze on some extra honey and garnish.
6. (After the potatoes are cooked and plated, quickly remove the liner from the baking sheet and run hot water in the pan in the sink for easier cleanup. If the honey cools in the pan after baking it can be difficult to wash.)

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