Besides their interesting looks, there are two other reasons that I love these potatoes.
1. I love, love, love sweet & spicy food.
2. I love a side dish that gets into the oven early and takes care of itself until your ready to eat.
We recently had a little dinner party that looked a lot like early Thanksgiving with a big, golden bird in the oven and delicious, fall inspired side dishes. These potatoes were a hit with an unexpected spicy bite!
Here's what you'll need:
- 4 sweet potatoes, similar in size and scrubbed
- 2 tbsp. honey
- 2 tbsp. Dijon mustard
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp red pepper flakes
- 1/2 tsp chopped fresh rosemary
- 2 tbsp. chopped pecans
- 1-3 shakes of hot sauce (we love Outer Limits Jalepeno Lime)
- butter, about 1 tbsp
- 1/2 pomegranate seeds, for garnish
Preheat your oven to 350 degrees.
To prepare the potatoes:
1. Scrub well.
2. Create a "foot" on your potato for better control while cutting.
3. Slice using pencils as a base on each side to prevent cutting completely through.
4. Make slices. Do your best with keeping each slice the same width, but don't make yourself crazy. Perfection is overrated.
5. Place the potatoes in a medium roasting pan.
To make the topping:
6. Combine honey, Dijon, cinnamon, nutmeg, pepper flakes, rosemary, chopped pecans and hot sauce in a medium bowl.
7. Spoon over the potatoes, pushing some of the sauce into the slices.
8. Add 2 pinches of butter to each potato.
9. Cover with foil and bake in the oven for one hour at 350 degrees. Then, remove foil and bake uncovered for another 15 minutes.
When to potatoes are tender, they are done. Top with pomegranate seeds.
Let rest for 5 minutes before serving.
Enjoy with your favorite sweet & spicy friends!
xo & a pinch,