Roasting sweet potatoes with honey and ancho chile creates an intense combination of sweet and heat. Finish with a little grated cheddar cheese for a very different take on traditional cheese fries.
| Level: | Easy |
| Total: | 35 min |
| Active: | 5 min |
| Yield: | 4 servings |
Instructions
- Cut 3 sweet potatoes lengthwise into 8 wedges each. Toss with 2 tablespoons each olive oil and honey, 1 teaspoon each ancho chile powder and kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 425˚ F, flipping once, until lightly browned and tender, 25 to 30 minutes. Top with finely grated aged cheddar and chopped chives.
Reviews
I made this recipe for the first time for a family gathering on Easter. Everyone raved about how good they were. I did cook them on my smoker instead of in the oven. I didn’t want the house to be hot. Definitely a keeper and something I’ll be making again!
do you peel the potatoes or leave skin on?