There are few Thanksgiving dishes that require so little effort. Essentially, you chop, douse, roast, and walk away for an hour. If you're looking for an extra step, add chili powder or cayenne for kick. Satisfying and subtle, they'll please guests of every age. Shop the Market for those red-skinned sweet potatoes and the honey.
2 pounds red-skinned sweet potatoes
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon fresh lemon juice
1/2 teaspoon salt
- Preheat oven to 350 degrees F.
- Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish.
- In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.
Recipe courtesy of Ellie Krieger Coking Channe
Note: cook the tubers longer (60 minutes) and at a lower temperature (350°F) than most roasted vegetable recipes, which gives them a chance to really soak up the honey-tinged glaze.