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
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
