Lunch: Twice-Roasted Sweet Potatoes With Hot Honey

Recipe by Claire Saffitz This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.

This recipe includes fertility superfoods such as:

Honey, Apple Cider Vinegar

Health and fertility benefits of Twice-Roasted Sweet Potatoes With Hot Honey

One tbsp of honey has a glycemic index (GI) of 55. Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

3 medium sweet potatoes or garnet yams, scrubbed (about 3 pounds)
1 Fresno or other red chiles, thinly sliced
1/4 cup honey
4 tablespoons unsalted butter
Kosher salt
2 tablespoons apple cider vinegar

Instructions

Preheat oven to 350 °F. Poke holes all over sweet potatoes and wrap each in foil. Place on a foil-lined rimmed baking sheet and roast until potatoes are tender, 60 –70 minutes (if you have one, use a cake tester to poke right through foil). Unwrap and let sit until cool enough to handle. Increase oven temperature to 450 °F. Meanwhile, combine chile, honey, and butter in a small saucepan; season with salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar.
Smash sweet potatoes with your palm, then tear into bite-sized pieces (including skin), the more irregular, the better. Place in a large bowl and add half of hot honey (do not include chile as it will burn); season with salt. Arrange pieces, skin side down, in a single layer on an unlined rimmed baking sheet and roast until browned and crisp around the edges, 20 –25 minutes. Drizzle with remaining hot honey with chile.

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