Ingredients
2 tbsp honey
1 tsp ground cinnamon
2 big sweet potatoes
1 handful chopped pecans
1 dusting of brown sugar(topper)
1 tsp vanilla
2 tbsp olive oil OR coconut oil
Method
Sources
📖
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
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Preheat oven to 375 Combine honey, olive oil, cinnamon and vanilla to a bowl and mix well. Peel and chop sweet potatoes into small cubes. Size doesn't matter as long as it's bite size. Get a handful of pecans and roughly chop them. Add sweet potatoes and pecans to honey mixture and stir to coat evenly. Line a baking sheet with foil and pour sweet potatoes and pecans in a single layer onto the baking sheet. Whatever mixture is left drizzle it over potatoes. Bake in preheated oven for 25-30 minutes, stirring halfway through. When done sprinkle the top with as much brown sugar you want or none at all. Let cool for 5 minutes then enjoy as a side or dessert. Your house will smell AMAZING!