Yields: 6 servings.
5 cups sweet potatoes, peeled and cubed
2 tablespoons extra-virgin olive oil, divided
¼ cup honey
3 tablespoons white-wine vinegar
3 tablespoons fresh rosemary, chopped (do not use dried)
2 garlic cloves, minced
½ teaspoon salt
½ teaspoon freshly ground pepper
Combine the potatoes and 1 tablespoon olive oil in a bowl, and toss well to coat. Spread in a single layer over a foil-lined 10-inch x 15-inch baking pan coated with nonstick cooking spray. Bake at 450° for 35 minutes or until light brown; do not stir. Whisk honey, vinegar, 1 tablespoon olive oil, rosemary, garlic, salt, and pepper in a bowl. Add the potatoes, and toss well to coat. Serve hot or at room temperature.
Additional recipes from Recipes of Note that appeared originally with this one:
Shrimp & Creamy Grits
Apple Spiced Brisket
For 127 years, this Wilson County store has been keeping its community well supplied — by relying on people just as much as what’s on the shelves.
In art class, we learn to notice texture, form, color, and light. On the plate, those same techniques guide chefs, bakers, and makers across North Carolina, turning ingredients into compositions meant to be admired before they’re savored.
A full tray, an ice-cold sweet tea, and a midday break bring us back to our days at the K&W Cafeteria.
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