Healthy food has its time and place, and it's not necessarily the fourth Thursday in November. However, when a Thanksgiving recipe is nutritious and delicious, there's no need to leave it off the holiday table. That would just be mean.
With that in mind, Ellie Krieger's Honey-Roasted Sweet Potatoes need to go on your Turkey Day menu, post-haste. Satisfying and subtle, they'll please guests of every age.
Ellie asks you to cook the tubers longer (60 minutes) and at a lower temperature (350°F) than most roasted vegetable recipes, which gives them a chance to really soak up the honey-tinged glaze. This process makes them just sweet enough, and a pleasant change from cloying marshmallow 'n' pecan mixes omnipresent this time of year.
Coincidentally, these carrot-hued chunks of delight are decent sources of fiber and potassium, and ludicrously high in Vitamin A. One cup will net you 377% of your daily allotment, which helps to fight off infection and keep your eyesight pristine.
As for the preparation, there are few Thanksgiving dishes that require so little effort. Essentially, you chop, douse, roast, and walk away for an hour. If you're looking for an extra step, several Food Network reviewers suggested adding chili powder or cayenne for kick. Still, no big strain.
Over the next few weeks, we'll have more healthy, seemingly decadent Thanksgiving dishes in this space. Because? Wholesomeness and awesomeness occasionally go hand in hand.
- 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
Adjust oven rack to lower middle position and preheat oven to 350°F. Place sweet potatoes in 9x13-inch baking dish.
In small bowl, whisk together honey, olive oil, and lemon juice. Pour over sweet potatoes and stir to coat. Sprinkle with salt. Bake for 60 minutes or until tender, stirring every 15-20 minutes to evenly distribute glaze.