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Roasted Camotes with Chamomile, Honey, and Pepitas

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat oven to 375˚F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Seve hot toped with reserved chamomile and ground pepitas.