If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: My friend brought me a jar of truffle honey from Italy that I was waiting for the right time to bust out. Around 3am one night/morning after finishing a painting, I was hungry but didn't have anything in my fridge except a leftover sweet potato that I had baked the night before. See below for the recipe I created using these ingredients, plus a few others. —jayshells
- 2 sweet potatoes
- 3 tablespoons truffle honey
- 2 tablespoons unsalted butter
- pinch kosher salt to taste
- 1 teaspoon julien fresh sage
- 1 tablespoon olive oil
- Bake the potatoes at 350 until cooked through (time depends on size of potato, but approx. 45 minutes. Refrigerate for a few hours, or over night. Remove the skin and slice length-wise into 1/2 inch medallions. In a cast-iron skillet, or another heavy-bottom skillet melt the butter and olive oil together over high-heat. Add your medallions of sweet potato and cook until golden brown on each side. Spread a thin layer of truffle honey on each, season with kosher salt, and sprinkle a few shavings of your sage on top. Enjoy as an appetizer, side dish, or dessert (if you eliminate the sage).
- This recipe was entered in the contest for Your Best Sweet Potato Recipe
This May Be the Best Thing You Can Do with Zucchini
A genius make-ahead summer side
A genius zucchini dish.
Say hello to the open road.
We shall call them pop-tails.