Author Notes: It doesn't get any easier than this. Seriously. And it doesn't take up valuable oven real estate during the Thanksgiving rush. Plus, it's one of those things that is just ridiculously delicious. Ridiculously delicious to small children (I think everything is delicious so I don't count). Small children who don't like vegetables or anything that isn't spackled over with Nutella. Make sure they see the honey going in and they'll be goners.
For a crowd: this can easily be scaled up for a horde of hungry houseguests. However, I would make sure you use a larger skillet since maximum surface contact is important for the darkening. The black, crispy pieces are the best and you'll get more of those if you keep the crowding to a minimum. —Niknud
large sweet potato, peeled and cut into bit sized pieces
large carots, peeled and cut into largish coins
tablespoon high heat oil (safflower)
- Preheat a large stovetop skillet (with lid) with the oil over medium high heat. Add the carrots first and while they're going, peel and dice up the sweet potato (carrots take slightly longer to cook). Add the sweet potato and water and cover.
- Steam for approximately 15-20 minutes without shaking the pan. Seriously, resist the urge to touch the pan even if the water seems to all be gone.
- After the buzzer goes off, remove the lid and (without moving the pan) check for doneness. If the veggies are done enough, add the honey and a few grinds of salt and shake the pan around. The bottom of the carrots and potatoes should be nice and dark and crispy looking. Cook for about another five minutes to slightly darken the other sides of the veggies.
- If I didn't have children with annoyingly sensitive taste buds, nothing would have kept me from crumbling a few dried chili peppers and cinnamon in this bad boy. Alas, I do have such children and I didn't get a chance to try this. But you should.....
- This recipe was entered in the contest for Your Family's Best Thanksgiving Recipe