Love sweet potatoes? Try my Famous Honey Roasted Sweet Potato RECIPE. By famous, I mean my awesome mother-in-law, Cheryl, has asked me to make them every Thanksgiving for the last 5+ years. Love you Mom!
Speaking of Moms, I’m blessed enough to have THREE… Kathy, Cheryl and Jean. With Thanksgiving upon us, it only makes sense to share my gratitude for these three amazing women.
Thank you Mom for teaching me patience to smell (and re-plant) the roses and give freely of my time. I’m grateful for your unconditional love and the WORLD’S BEST hugs. Thank you for opening your heart and sharing with me in. The three of you have helped be a loving wife, compassionate friend, and authentic human being. I am forever thankful and grateful for your love and will cherish you always.
- 2-3 lbs. Organic Sweet Potatoes
- ¼ – ½ cup Honey
- 1 stick Organic Butter
- 1 tsp Onion Powder
- ½ tsp. Cinnamon Powder
- ¼ tsp. Ginger (ground)
- 1 pinch Cloves (ground)
Boil Sweet Potatoes until fork gently pierces skin, but is still slightly firm. Time will depend on size of potatoes; bigger potatoes require more time. Remove from water and let cool until you can comfortably touch them w/o getting burned. Peel potatoes and let cool while preparing sauce. Using square glass dish, lightly butter sides. Preheat oven to 350℉.
In saucepan on medium heat, mix honey, butter, and all spices. Once butter is melted, increase heat to medium/high, and stir with wire whisk. Bring to boil. Continue to stir with whisk until sauce thickens and is the consistency of cold honey (e.g. thick, but not solid or runny). It usually takes 10-15 minutes of awesome patience.
Remove sauce from stove and set aside. Cut potatoes into 1 inch cubes and place in dish. Pour sauce evenly over potatoes. Cover with tinfoil and place in oven for 15-20 minutes or until sauce begins to bubble.
Remove from oven and keep covered to retain heat. Smile while serving and give at least one hug to everyone there, especially folks who pass on the sweet potatoes.