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
tablespoons truffle honey
tablespoons unsalted butter
kosher salt to taste
teaspoon julien fresh sage
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