Honey Glazed Sweet Potato!!!!!

I use this recipe for parties. It’s great served as tapas or a hearty appetizer. It’s never failed me and my family loves it! Add your favorite garnish and give this recipe your own twist. It’s fun and easy and you’ll be enjoying it in no time!

Tip for this recipe: While American grocery stores use the terms interchangeably, what they are always referring to is actually a sweet potato, not a yam. Garnet Yams and Jewel Yams, for instance, aren’t yams at all — they’re sweet potatoes! Candied Yams? Nope, sweet potatoes. Confused yet?

In fact, chances are that you’ll never accidentally buy an actual yam instead of a sweet potato at your local grocery. You can find “true” yams as well as other varieties of sweet potatoes in Caribbean and Asian specialty grocery stores.

Note: all ingredients are organic for the best outcome

3 Garnet Yams (oops, I mean sweet potatoes!)
3 Tbsp. Melted Butter
2 Tbsp. Canola Oil
3-4 Tbsp. Organic Amber Honey
Dried Black Currants
Toasted Pecan Halves

Peel, wash and dice sweet potatoes into 1 ½ inch cubes. Pat them dry with paper towels to remove excess water. Spread potatoes flat in a very shallow and wide roasting pan.

Pour canola oil and 2 Tbsp. melted butter on sweet potatoes and toss until completely coated. Roast uncovered in a 400° (preheated of course) oven turning and tossing every so often until potatoes are golden and fork tender, all the way through.

Remove potatoes from the oven and with a wooden spatula toss hot potatoes with remaining melted butter and honey until completely coated. Once they are coated, return them to the oven for about 2-3 minutes or until honey has glazed over.

Remove potatoes from the oven and turn them out into a ceramic plate. Garnish with dried black currants and toasted pecan halves – or any delicious garnishes that float your boat! Serve hot.