Roasted Camotes with Chamomile, Honey, and Pepitas

Name: Roasted Camotes with Chamomile, Honey, and Pepitas
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 Servings
Ingredients: 1 bunch dried chamomile; 4 medium sweet potatoes; 4 tablespoons unsalted butter; 1/2 cup honey; 1/4 cup Pepitas

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Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
4 Servings
Course
Side Dish
Cuisine
International

Roasted Camotes with Chamomile, Honey, and Pepitas

Iris Warren

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A recipe for Roasted Camotes with Chamomile, Honey, and Pepitas from the cookbook, Hartwood.

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Ingredients

Servings

1 bunch dried chamomile or 8-10 organic chamomile tea bags
4 medium sweet potatoes scrubbed
4 tablespoons unsalted butter diced
1/2 cup honey
1/4 cup Pepitas (pumpkin seeds), toasted until lightly browned and coarsely ground

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Instructions

Preheat oven to 375˚F.
In a 9"x13" baking dish, spread the dried chamomile or contents from the chamomile tea bags in an even layer. Reserve a few sprigs or 1-2 bags for garnish.
Arrange the sweet potatoes in a single layer over the chamomile. 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 and add an empty large cast iron skillet to the heated oven.
Cut the cooked sweet potatoes in half lengthwise and place cut side down in the heated cast iron skillet. Sprinkle the diced butter around the sweet potatoes. 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.
Seve hot toped with reserved chamomile and ground pepitas.