I have a new restaurant I want to visit.
The Hive in Bentonville, Arkansas. It seems like the past few times I have picked up Food & Wine or Bon Appetit there has been some mention about this restaurant.
Bentonville is only a little over two hours away and I am dying to visit Crystal Bridges again. One of the current exhibits is Van Gogh to Rothko PLUS they have just acquired a new Georgia O’Keeffe.
Anywhoo, as I was planning this trip (mostly in my head at this point), I perused The Hive’s menu to start deciding what I would order. I came across their sweet potatoes with “honey and hot pepper.”
My mind went into overdrive.
We have not technically planned our trip to The Hive or Crystal Bridges….yet….it is just a matter of time.
Until then, I will make these roasted sweet potatoes and then see how close I got to the inspiration from The Hive’s menu.
Honey and Sriracha Roasted Sweet Potatoes
2 T. butter
2 T. honey
2 T. sriracha
1 t. olive oil
2 medium sweet potatoes
sea saltPreheat oven to 375 degrees F. (I use the convection roast setting.)
Melt butter and stir in honey, sriracha and olive oil. Set aside.
Peel and cut sweet potatoes into 1 inch cubes. Toss with the honey-sriracha mixture.
Place potatoes on a silicon lined baking sheet (or line a baking sheet with foil). Arrange in a single layer. Roast in oven for 20 minutes, stirring after the first 10 minutes.
Remove from oven and sprinkle with sea salt.
Feel free to adjust the spice level because these do pack some heat, but we like it.
I served these at Easter along with a quinoa salad (soon to be posted), grilled boneless leg of lamb (coming soon), and deviled eggs topped with pickled mustard seeds.
I first told my mom that these were topped with caviar. She was impressed.
For dessert, I made Dorie’s Marie-Hélène’s Apple Cake.
This is a moist, delicious, dense cake that is screaming for vanilla bean ice cream. (Secret ingredient? Rum.)
Sorry for the rambling post today. I went from planning a short trip to see art to highlighting my Easter dinner.
I’m weird that way.
I used the one and only sweet potato from our garden that we harvested in the early winter. It kept quite nicely in our cool garage for Easter dinner.
We are 13 hours from Bentonville.
Pity because I like the way you are describing the town and restaurant. About 4 years ago my husband and i rode his motorcycle up that way for a two week trip. It was so nice, gorgeous scenery. I like how you were inspired to create your version of the sweet potatoes. That cake looks great too!
Thirteen hours is a haul, Tian. I can’t wait to go. I bet the cycle trip was unbelievable.
Wow that all looks so good! Love the deviled eggs presentation. Well done!
If I’m ever in Arkansas again, I’m giving you a call and we’re going to have to hit up The Hive!
We will meet you there.
Those roasted sweet potatoes look mighty DELICIOUS! I love these pretty deviled eggs too.
Thanks, Angie.
Love honey and sriracha combined! I also love how you got so inspired by just a restaurant menu 🙂
Thanks, Chris. Yeah, I’m weird that way….
Yum! I love the honey and sriracha combination. It looks like a wonderful Easter meal. I have been meaning to make those pickled mustard seeds. 😉
Please let me know if you make them, Deb.
I think I would love to put this on chicken! your recipe looks fantastic and if you go to Bentonville, make sure to take us along – I have been there in years!
Chicken or pork or shrimp would be a great idea.
I love potatoes—-This look fabulous. I was compelled to pin it. Simple recipe that carries a lot of punch. And it’s different. Keep us posted on The Hive.
I don’t normally talk about ME, but please make note of the slight name change from Wild Goose Tea.
New web design too—whoopee—adding some new features along the way.
I was just over there but I went straight to the blog. Will have to check it out again.
Hi!
Yes, to answer your comment — we stayed overnight in Tulsa, might do so again on the way home next weekend! I’m not posting as much on food as I have done on some trips, because we really aren’t putting food first this time. Just can’t do everything! But the adventure part of my trip is at maetravels.blogspot.com and any food ideas will go on maefood.blogspot.com too.
Your deviled eggs look clever. And everything else very yummy.
Well, if I can offer you any restaurant advice for Tulsa, please let me know…
Lotta good stuff in this post! Those sweet potatoes are killer — I love spicing them up. I’ve heard of the Hive — will be really curious to read your report. Never been to Bentonville — maybe we should plan a road trip!
I hope to report on it soon!
Sweet and heat, what a perfect combo! Already I’m imagining this with butternut squash, etc. also. Love, love, love how you did the mustard seed “caviar fake out”. I am totally stealing that idea! Betcha it’s cheaper than truffle pearls 😉 Plus pickle and mustard go so well with deviled eggs, heavenly!
Oh, yes, butternut squash or pumpkin! I don’t know if the pickled seeds really could compare with truffle pearls though.
I swear I’ve been to Bentonville, growing up in Kansas, Arkansas was a regular vacation destination. I mostly remember Eureka Springs. Love the flavor combo for these potatoes. Pinned.
I was not expecting to be impressed the first time we went. Really cute town and I can’t wait to see how it’s changed since we last visited.
I love how you turned “hot pepper” into Sriracha! So much better! Bet yours are better than The Hive’s.
Sriracha rules!
[…] was the perfect with just a bit of rareness. We served the lamb for Easter dinner with Sriracha-Honey Roasted Sweet Potatoes (which actually did come from our garden and have been stored in the garage since our harvest) and […]
[…] *This recipe is adapted from Debra at http://eliotseats.com/2015/04/12/roasted-sweet-potatoes-with-honey-and-sriracha/* […]