Serves: 4-6
Ingredients
3 large sweet potatoes, peeled and cut into 1-inch thick rounds
1 large orange, half juiced and half sliced into thin rounds for garnish
1/3 cup honey (clover or wildflower works well)
4 tbsp unsalted butter, melted
2 sprigs fresh rosemary, leaves finely chopped (plus extra for garnish)
1/2 tsp sea salt
1/4 tsp ground cinnamon (optional, for warmth)
Instructions
Preheat & Prep:
Preheat your oven to 200°C. Lightly grease a large baking dish or line a sheet pan with parchment paper.
Whisk the Glaze:
In a small bowl, whisk together the melted butter, honey, orange juice, chopped rosemary, salt, and cinnamon until smooth.
Coat the Potatoes:
Place the sweet potato rounds in a large mixing bowl. Pour two-thirds of the honey-orange glaze over them and toss thoroughly until every slice is well-coated.
Arrange:
Lay the sweet potato rounds in the baking dish. They can overlap slightly, but try to keep them in a mostly single layer for even cooking. Nestlē the fresh orange slices among the potatoes.
Bake:
Cover the dish with foil and bake for 20 minutes.
Glaze & Crisp:
Remove the foil and brush the remaining glaze over the potatoes. Bake uncovered for another 20–25 minutes, or until the potatoes are tender and the edges are slightly caramelized and “glowing.”
Finish:
Garnish with fresh rosemary sprigs and a tiny extra sprinkle of sea salt before serving warm.
Tip: For a deeper citrus flavor, zest the orange before juicing it and whisk that zest directly into the honey mixture!
Golden rounds of sun and earth
where honeyed citrus finds its worth😋