Thanksgiving Favorites - Part 3

These sweet potatoes flavored with citrus were a big hit again at yesterday’s Thanksgiving table. I substituted olive oil and honey for the butter and sugar the original recipe called for. The roasting gives the potatoes a nice rich flavor, and the honey-lime syrup provides a bright counterpoint.

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Roasted Sweet Potatoes with Lime Syrup and Chives

Adapted from Gourmet | November 2005

Yield: Makes 8 servings

3 lbs sweet potatoes, peeled and cut into 1/2-inch cubes (10 cups)

Olive oil

Sea salt

Freshly ground black pepper

1/2 cup water

4 Tbsp honey

2 Tbsp fresh lime juice

1 tsp finely grated fresh lime zest

3 Tbsp finely chopped fresh chives

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.

In a large bowl, toss potatoes with olive oil until coated well. Season with salt and pepper to taste. Spread in 1 layer in 2 shallow baking pans (15 by 10 by 1 inch) and roast, uncovered, switching position of pans halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total.

While potatoes are roasting, bring water, honey and lime juice to a boil in a very small saucepan, stirring until honey is dissolved, then simmer until reduced to about 6 tablespoons, 6 to 7 minutes. Toss potatoes with syrup and zest in a large bowl, then sprinkle with chives.

DO AHEAD: Potatoes can be roasted and syrup made 1 day ahead (without tossing together). Chill separately in airtight containers. Reheat potatoes in a single roasting pan in oven, and heat syrup in a small saucepan until hot. Toss together, then toss with zest and sprinkle with chives.