In discussing what we’d have for our family Thanksgiving dinner this year, my dad made a specific request for sweet potatoes. Since my dad, really, never asks for anything I certainly couldn’t let this request fall by the wayside. Thing is, I haven’t made anything with sweet potatoes in years. I’ve made shoestring fries with them before, but they tended to come out a little, um, crispier than I’d have liked. I wasn’t going to let my dad down, though, so I scoured til I found something that looked easy enough to do while also making up the rest of the Thanksgiving fixings. Came across a great recipe that I tweaked just a smidge. In the end, the potatoes turned out very well: a little crispy on the outside, soft and fluffy on the inside with a pungent bite from the garlic mellowed out by the sweetness of the honey.
4 sweet potatoes, scrubbed and cut into wedges
2 tb extra virgin olive oil
salt & pepper
1/3 c ketchup
1/4 c soy sauce
1/4 c honey
1 lime, juice & zest
6 garlic cloves, minced
1. Preheat your oven to 350F.
2. Place the wedges skin-side down on a foil-lined baking sheet. Toss with olive oil and season with salt and pepper. Bake for 25 minutes.
3. Meanwhile, combine the ketchup, soy, honey, lime juice & zest and garlic in a small sauce pan. Bring to a boil then reduce to a simmer, stirring frequently. Allow to reduce and thicken for 10 minutes.
4. When the 25 minutes elapse, remove the potatoes from the oven and turn on the broiler. Ensure the oven rack is in the middle.
5. Brush the sauce on to the sweet potato wedges and put them back in the oven for 10 minutes, brushing on the sauce at least one more time.