Today Blogger CLUE is continuing with our Fall celebrations with a wide open theme of “Autumn” for October’s reveal day.
This month I was assigned the blog Eliot’s Eats. I actually had Debra’s blog for the berries reveal day. Her blog is named after her cat (and favorite poet). I had fun searching through Debra’s blog this time with another season in mind. And I was ecstatic to find a plethora of sweet potato recipes!
When it comes to Autumn recipes the blogosphere becomes filled with pumpkin this and pumpkin that. Thanks to a pumpkin allergy (which I developed at the ripe old age of 21) Fall cooking has become quite disheartening. Luckily there’s the lovely sweet potato to make me pretend I’m in on the craze. 🙂
I made two dishes from Eliot’s Eats this month – one I made a fair number of changes to and will be sharing with you at a later date and this simple side dish. These sweet potatoes are doused in a honey sriracha sauce before being baked until tender. This sauce would be fantastic for any number of vegetables and even chicken. Actually, while I was mixing up the concoction I couldn’t get wings off the brain – probably because of the melted butter and the smell of vinegary heat. Yum!
I used half of the amount of sriracha Debra used on the off chance my little man would give them a try. (And because I’m a wimp.) I’m happy to report my 15 month old showed a little interest and worked on fork stabbing practice with these potatoes. He even licked a couple, but wouldn’t actually eat it. (…I’m trying to remain calm and patient while he goes through this stage of eating…)
Honey Sriracha Sweet Potatoes
Ingredients:
- 2 small or 1 large sweet potatoes, peeled and cut into bite size cubes
- 2 tbsp melted butter
- 2 tbsp honey
- 1-2 tbsp sriracha
- 1 tsp olive oil
Steps:
- Preheat oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil and lightly grease with cooking spray.
- Place sweet potatoes in a bowl.
- Whisk together butter, honey, sriracha, and olive oil. Pour over potatoes and toss to coat. Season with salt.
- Place potatoes on prepared baking sheet and roast for 20-30 minutes until tender, flip the potatoes halfway through the cooking process.
*This recipe is adapted from Debra at http://eliotseats.com/2015/04/12/roasted-sweet-potatoes-with-honey-and-sriracha/*
Here’s a list of the other players of Blogger CLUE this month:
- Apple Coffee Cake by Jean from Lemons and Anchovies
- Applesauce Cranberry Bundt Cake by Aly from Cooking in Stilettos
- Baked Squash Stuffed with Homemade Applesauce by Kathy from A Spoonful of Thyme
- Banana Peanut Butter Chip Muffins by Confessions of a Culinary Diva
- Braised Chicken Leg Quarters by Wendy from A Day in the Life on the Farm
- Brussels Sprouts with Harissa, Honey and Lime by Stacy from Food Lust People Love
- Cinnamon Sugar Donut Muffins by Lora from Cake Duchess
- Creamy Butternut Squash Soup by Azmina from Lawyer Loves Lunch
- Fire-Roasted Tomato Soup by Christiane from Taking on Magazines
- Frangelico Squares by Kate from Kate’s Kitchen
- Garlic Home Fries by Kim from Liv Life
- German Apple Pancake by Liz from That Skinny Chick Can Bake
- Hot Curried Chicken Salad by Debra from Eliot’s Eats
- Pumpkin Bran Muffins by Anna from annaDishes
- Pumpkin Bread with Pumpkin Ale by Lea Ann from Cooking on the Ranch
- Pumpkin Palmiers by Lisa from Authentic Suburban Gourmet
- Raspberry Cointreau Syllabub by Kate from Kate’s Kitchen
- Witchy Finger Cookies by Sue from A Palatable Pastime
Glad you tried these and glad at least your Little Man stabbed at them. :). I am really intrigued to see your second recipe! Have a great Wednesday!
Thanks, Debra. We really liked these – it’s hard to go wrong with the combo of honey + sriracha!
This Sriracha sauce will be on my next sweet potato. Sounds fabulous.
Enjoy! It’s quite good.
Oooh, these might be on my Thanksgiving table this year! What a terrific way to prepare sweet potatoes 🙂
And quite simple, too! Easy is always welcome on holidays.
I am SO sorry that you’re allergic to pumpkin! I adore pumpkin pie and can’t imagine not being able to eat it anymore. My husband loves sweet potatoes and heat so I think he’d be all over these guys. I need to give them a try!
It used to be my second favorite pie (can’t beat a tart key lime in my opinion). I should try a sweet potato pie sometime!
A pumpkin allergy…..what the heck….I am so sorry but you are right. Sweet potatoes are a great substitute as are other winter squash if you can eat them with your allergy.
I know 😦
This is a great flavor combination…I can hardly wait to give it a try.
Enjoy!
What a perfect Autumn selection for this month’s theme. Looks so tasty.
Thanks!
A super fun Autumn dish and love the spicy kick to something I normally have sweet!
Sweet potatoes are a perfect vehicle for spicy!
As soon as I saw the title of this recipe, I knew I was going to love it. I just love all the components separately and cannot wait to try them together! We have an 18 month old who is a pretty adventurous eater (some days) and I’m curious to see how she’d like them!
That’s awesome! My guy used to be, I hope he gets back to it eventually.
This sounds really good! I’ve had sweet potatoes with chiles and spicy before and know how great they work together, so sriracha is just a given plus.
Sweet potatoes + heat just go together wonderfully!