Sweet and Spicy Glazed Sweet Potatoes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 279
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 51
- Dietary Fiber
- 7
- Sugar
- 18
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 420
- Total: 1 hr 10 min
- Active: 10 min
Ingredients
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3 tablespoons honey
2 1/2 pounds sweet potatoes, cut into 1-inch chunks (about 6 cups)
1/4 cup Thai sweet chili sauce
1 teaspoon crushed red pepper flakes
2 dashes hot sauce
1/4 cup toasted pecans, chopped
3 scallions, chopped
Directions
- Preheat the oven to 350 degrees F.
- Put the olive oil in a large mixing bowl. Add the salt, pepper, cinnamon, ginger and 1 tablespoon of the honey and whisk to combine. Add the potatoes and toss to coat. Spread the potatoes on a baking sheet. Roast, stirring halfway though, until the potatoes are tender and the edges are crisp, 45 minutes to 1 hour.
- Meanwhile, make the glaze: Put the chili sauce, red pepper flakes, hot sauce and remaining 2 tablespoons honey in a small saucepot. Set the pot over medium-high heat and cook, stirring, until the ingredients come together, about 2 minutes.
- Pour the warm glaze over the potatoes on the baking sheet and toss to coat. Pour the glazed potatoes into a serving dish and sprinkle with the pecans and scallions. Serve warm.