From Andrea Suttles who brought them to Karen Schihl’s epic Margarita lunch.
- 2 pounds sweet potatoes
- 2 Tablespoons olive oil
- 2 Tablespoons Honey
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
Peel and cut the sweet potatoes into 1-inch chunks. In a medium bowl, whisk together olive oil, honey, and lemon juice. Throw in potato chunks and toss well. Spray a jellyroll pan or pyrex dish with Pam and spread sweet potatoes out evenly. Sprinkle with salt. (I actually cover my pan with parchment or foil, so it’s easy clean up)
Bake at 350 degrees for about 1 hour, stirring once halfway through.
Makes about 4 1-cup servings.
Rehfwitz Recipes 