Every so often, we scour the site for cool recipes from our community that we then test, photograph, and feature. This sweet and savory side dish from longtime Food52er nannydeb helps citrus season last a little longer.
Warm sides for cold days. That's my new dinnertime motto for at least the next two (or three...) months. I'll be opting for sheet pans full of warm, caramelized vegetables in lieu of crisp, cool salads until spring, and I think nannydeb might agree. She shared that she regularly roasts all kinds of things, but especially sweet potatoes, explaining:
It's a way for me to get my husband to eat more vegetables since you can spice them differently every time and do different combos of potatoes and/or vegetables. I just put the sheet pan of roasted veggies on the table and we usually clear the pan in one meal without even thinking about it.
In this recipe, slices of sweet potatoes are tossed with an addictive orange cardamom salt blend, roasted, and then drizzled with honey. They're so good, you might want to borrow her technique of bringing the whole sheet pan right over to the table.
To make the salt, Nannnydeb has you dry orange slices (either in a dehydrator or in an oven on low heat). You can put the extra to good use in aargersi's citrus salts, a cup of tea (or a hot toddy), or use them to get crafty. But, if you'd rather skip the drying step, tester drbabs simply subbed in grated orange zest, which was still delicious.
I don't think you'll have any trouble using up the salt blend (drbabs said she wished she made twice as much!), but if you need other ideas, nannydeb notes that it makes a great gift, and could also be used on grilled fish or roasted duck.
| 1 | orange, thinly sliced |
| Non-stick spray | |
| 1 | teaspoon cardamom seeds |
| 1 | teaspoon black peppercorns |
| 1 | teaspoon coarse sea salt |
| 1 | orange, thinly sliced |
| Non-stick spray | |
| 1 | teaspoon cardamom seeds |
| 1 | teaspoon black peppercorns |
| 1 | teaspoon coarse sea salt |
| 2 | pounds sweet potatoes, peeled and sliced in 1/2-inch slices |
| Olive oil, for drizzling | |
| Honey, for drizzling |
| 2 | pounds sweet potatoes, peeled and sliced in 1/2-inch slices |
| Olive oil, for drizzling |
| Honey, for drizzling |
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Written by: Lindsay-Jean Hard
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