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Roasted Sweet Potatoes with Hot Honey and Pickled Onions
This flavorful side dish combines tender roasted sweet potatoes with tangy quick-pickled red onions and a warm, sweet-spicy hot honey dressing. It's a vibrant and satisfying addition to any meal.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 25 min👤 James Carter📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- oven
- baking sheet
- whisk
📝 Preparation Steps
1
First, let’s get those onions pickling. In a small saucepan, stir together the water, sugar, three quarters cup of the vinegar, and one teaspoon of salt. Bring this mixture to a boil over high heat.
water1 cupcup, plus 2 tablespoons apple cider vinegar, divided3/4cup chopped fresh flat leaf parsley1/2cup toasted pecan halves1/2
2
Once it is boiling, reduce the heat to medium low. Let it simmer for two to three minutes, just until the sugar has completely dissolved.
3
Now, place your sliced red onion in a heatproof jar or a bowl. Carefully pour the hot pickling liquid over the onions. Make sure all the slices are fully submerged.
4
Seal the jar with a lid or cover the bowl tightly with plastic wrap. Let it sit at room temperature while you prepare the rest of the dish.
5
Start by preheating your oven to 425 degrees Fahrenheit. While it heats up, prepare the sweet potatoes.
sweet potatoes, peeled and cut into half inch half moons (6 cups)2 pounds
6
In a large bowl, toss the sweet potato pieces with smoked paprika, cumin, one teaspoon of salt, and two tablespoons of olive oil. Mix everything together really well until the potatoes are evenly coated.
smoked paprika1 teaspoonolive oil, divided4 tablespoons
7
Spread the seasoned sweet potatoes in a single, even layer on a baking sheet. Roast them in your preheated oven for 20 to ⏱️ 25 minutes until tender.
sweet potatoes, peeled and cut into half inch half moons (6 cups)2 pounds
8
While the potatoes are roasting, whip up the hot honey dressing. In a large bowl, whisk the hot honey, mustard, and pepper. Add the remaining two tablespoons of vinegar, a quarter teaspoon of salt, and the remaining two tablespoons of oil. Whisk until smooth and emulsified.
hot honey3 tablespoons
9
Drain the pickled onions, measuring out about a half cup. (Save remaining pickled onions and liquid in a sealed jar in the refrigerator for up to a month).
cup, plus 2 tablespoons apple cider vinegar, divided3/4cup chopped fresh flat leaf parsley1/2cup toasted pecan halves1/2
10
Add the roasted sweet potatoes, fresh parsley, and the half cup of drained pickled onions to the bowl with the hot honey dressing. Gently toss everything together until evenly coated.
sweet potatoes, peeled and cut into half inch half moons (6 cups)2 poundscup, plus 2 tablespoons apple cider vinegar, divided3/4cup chopped fresh flat leaf parsley1/2cup toasted pecan halves1/2hot honey3 tablespoons
11
To finish, sprinkle the salad with the toasted pecans. Serve immediately.
Nutrition Facts
calories
190 calories
fat Content
12g fat
serving Size
1/6 of recipe
fiber Content
4g fiber
sugar Content
15g sugar
sodium Content
350mg sodium
protein Content
2g protein
carbohydrate Content
25g carbs
saturated Fat Content
2g saturated fat
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