Author: Sandra Valvassori, Adapted from Hartwood: Bright, Wild Flavors from the Edge of the Yucatán
sandravalvassori.com
Prep Time15 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr30 minutesmins
Ingredients
4medium sweet potatoesscrubbed
2tablespoonsunsalted butterdiced
1/4cuphoney
1/4cuppepitaspumpkin seeds, toasted until lightly browned and coarsely ground
1/4cuphazelnutstoasted until lightly browned and coarsely ground
Instructions
Preheat oven to 375 degrees F.
In a 9″x13″ baking dish, arrange the sweet potatoes in a single layer. Fill the baking dish 1/3rd with water. Cover with aluminum foil and bake in preheated oven until the sweet potatoes are tender, about 1 hour.
Remove the baking dish from the oven once the sweet potatoes are tender all the way through.
Using tongs, place sweet potatoes on a cutting board and carefully cut the cooked sweet potatoes in half lengthwise.
Increase oven temperature to 400 degrees.
Place a large skillet (cast iron works best) on the stove top on high heat. Once the skillet is very hot carefully add the butter. Once butter starts to brown place the sweet potatoes on the skillet cut side down.
Drizzle with honey and bake in the oven for 5 minutes.
Baste the sweet potatoes with the sauce in the pan and continue to roast until crisp around the edges, 8-10 minutes. Baste an additional time before removing to serving plates.
Serve hot topped with ground toasted hazelnuts and pepitas.