Hatch Hot Honey Roasted Sweet Potatoes
Ingredients:
1 ½ lb sweet potatoes, peeled and sliced into 1" thick rounds
2 Tbsp. melted butter
2 Tbsp. olive oil
1 tsp. sea salt
1 tsp. Hatch Red Chile Powder
½ tsp. cinnamon
½ cup pecans
¼ cup Hatch Hot Honey
1 teaspoon fresh thyme
Ingredients:
Preheat oven to 425 degrees F.
Place the sweet potatoes in the middle of the baking sheet and pour the butter, oil, salt, pepper, and cinnamon over the top. Mix well and spread the sweet potatoes out in a single layer.
Roast 35 minutes, or until they are soft and starting to brown on top. Sprinkle the pecans over the top and return the baking sheet to the oven for 5-7 minutes, until the pecans are golden and smell fragrant.
Serve the sweet potatoes drizzled with hot honey and thyme.
Click here for Hatch Red Chile Powder
Click here for Hatch Hot Honey
1 ½ lb sweet potatoes, peeled and sliced into 1" thick rounds
2 Tbsp. melted butter
2 Tbsp. olive oil
1 tsp. sea salt
1 tsp. Hatch Red Chile Powder
½ tsp. cinnamon
½ cup pecans
¼ cup Hatch Hot Honey
1 teaspoon fresh thyme
Ingredients:
Preheat oven to 425 degrees F.
Place the sweet potatoes in the middle of the baking sheet and pour the butter, oil, salt, pepper, and cinnamon over the top. Mix well and spread the sweet potatoes out in a single layer.
Roast 35 minutes, or until they are soft and starting to brown on top. Sprinkle the pecans over the top and return the baking sheet to the oven for 5-7 minutes, until the pecans are golden and smell fragrant.
Serve the sweet potatoes drizzled with hot honey and thyme.
Click here for Hatch Red Chile Powder
Click here for Hatch Hot Honey
