Honey Sweet Potatoes make the perfect side dish to your Thanksgiving meal, but that doesn’t mean you can’t enjoy it any day of the year. Here’s our little twist on a holiday favorite. Hope you enjoy it as much as we do.
6 lbs – sweet potatoes, peeled and cut into (1-inch) cubes
1/4-1/3 cup Olive Oil (or Avocado Oil)
5 tbsp – BeeKing’s raw honey (We used Wildflower for this demonstration)
4 tbsp – unsalted butter
3/4 tsp – salt
Preheat oven to 375°. Peel and cut potatoes into 1-inch cubes and mix with olive oil in a large bowl until completely coated. Place potatoes in a single layer on 2 large baking sheets coated. Bake at 375° for 1 hour or until tender, stirring occasionally. Place the potatoes, 1/4 cup honey, butter, and salt in a large bowl, and beat with a mixer at medium speed until smooth. Drizzle with 1 tbsp honey and garnish with pecans if desired.
* Prepare this sweet potato dish up to a day ahead. Store, covered, in the refrigerator. To reheat, bake at 350°, covered, for 45 min.