Roasted Sweet Potatoes w/ Ginger, Honey & Cilantro
Serves 4-6
Ingredients
- 3 medium sweet potatoes (1½ - 2 lbs), skin-on, sliced (rustic style - don't try to slice evenly because sweet potatoes have all types of twists & turns!)
- drizzle of olive oil (or canola oil)
- generous pinch of kosher salt
- ground black pepper to taste
- 1" piece fresh ginger, peeled & grated
- 1 tbsp honey
- 2 tbsp chopped fresh cilantro leaves (reserve sprigs for garnish)
- 2 scallion stalks (green onions), sliced, white & green parts separated
Special Equipment
- microplane/zester
- cake tester or sharp knife to check for doneness
- oven-safe (to 500º) sauté pan or roasting pan
How-to
- Preheat oven to 500º
- Place sliced sweet potatoes in a single layer in an oven-proof sauté pan or roasting pan and drizzle with olive oil. (Note: Do not use extra virgin olive oil due to the high roasting temperature for this dish and low smoke point for extra virgin olive oil)
- Season with salt, pepper and grated ginger and toss to coat potatoes
- Place in the oven for 20-25 minutes on the top rack, stirring potatoes halfway through the roasting time. Check for doneness with sharp knife or cake tester which will go in easily when potatoes are tender
- Remove from oven and add honey. Toss to coat potatoes. Mix in fresh cilantro and the sliced white parts of scallions
- Place on a serving platter (or cutting board) and garnish with thinly sliced green parts of scallions and fresh cilantro sprigs