You may have had candied sweetpotatoes before, but you’ve never had them like this. The combination of sweet and spicy makes for a familiar, yet altogether different, taste treat. And one that pairs perfectly with both busy weeknights and Sunday roasts.
Serves 6 to 8
Ingredients:
3 pounds orange-fleshed sweetpotatoes, peeled and cut into 3/4-inch pieces or slices
1/2 cup packed brown sugar
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons apple cider vinegar
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 cup hot honey, divided
Instructions:
Preheat the oven to 400°F.
Meanwhile, arrange the sweetpotatoes in a 9-by-13-inch baking dish.
In a small saucepan on medium heat, combine the sugar, butter, vinegar, salt, cinnamon, and 1/4 cup of the honey, stirring occasionally until the sugar dissolves and the butter melts. Pour the butter mixture evenly over the sweetpotatoes and bake, basting once or twice, until the sweetpotatoes are tender, 50 to 60 minutes. (Cover with foil halfway through if you prefer them without browning.)
Drizzle with the remaining 1/4 cup of hot honey and serve.
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