So, have you guys noticed that I seem to buy random ingredients and then kind of after the fact, think to make something with them? Yep, I have a pantry full of weirdness. And in today’s edition of “what does the CSPS Girl have up her sleeve”, I present my lunch: Charred Sweet Potatoes with Chile-Infused Honey. A few weeks ago, I was in some kitchen specialty shop and they had Mike’s Hot Honey (can he found here and on Amazon also. I had no idea what to do with it when I bought it, but I am guessing that it would go well on pretty much anything where you want that whole sweet and spicy thing: chicken, ribs, stir fry and apparently sweet potatoes. The honey is *really spicy* so keep that in mind (or mellow it out with a bit of regular honey.
Ingredients
3 sweet potatoes, quartered lengthwise
4 tablespoons olive oil, divided
1/4 cup Mike’s Hot Honey (found here)
1/4 cup white wine vinegar
Kosher salt
Flaky sea salt
Directions
Steam sweet potatoes in a steamer basket set over a pot filled with 1″ of boiling water for 15-20 minutes. They should be folk tender, but not falling apart. Let cool on a cutting board for a few minutes. This part can be done up to 24 hours in advance.
Meanwhile, bring Mike’s Hot Honey, vinegar, and a big pinch of kosher salt to a boil in a small saucepan over medium-high, reduce heat, and simmer until just beginning to thicken, about 4 minutes. Keep warm. Heat a grill (or grill pan on the stove top) to medium high. Brush cut surface of sweet potatoes with 1 tablespoons of oil total; season with kosher salt. Grill, cut side down, without turning, until lightly charred, about 5 minutes.
Transfer to a cutting board and brush with honey glaze. Arrange sweet potatoes on a platter and drizzle with more glaze and remaining 1 tablespoon of oil. Season with sea salt.
