We all need comfort, and that’s what these sweet potatoes are. They’ve got their natural sweetness and the sweetness of honey. But then there’s a little bite from the garlic and chile powder. What’s great is that you can make them ahead and just leave them out while you’re doing something else. Serve them warm. Serve them at room temperature.
Total time: 45 minutes
2 pounds sweet potatoes, peeled and cut into ½-inch half moons
¼ cup olive oil
1 teaspoon coarse kosher salt
1 teaspoon chipotle powder
1 teaspoon ground cumin
2 sprigs thyme
4 garlic cloves, smashed
2 tablespoons unsalted butter
2 tablespoons honey
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment.
Toss the sweet potatoes with the olive oil, salt, chipotle powder, cumin, thyme, and garlic.
Spread the sweet potatoes out in a single layer on the baking sheet. Roast for 20 minutes. Stir, and drizzle on the honey. Roast until the sweets are caramelized and tender, another 20 minutes.
Lift up the parchment and slide the sweets into a serving dish. Serve warm.