Honey and Sriracha Roasted Sweet Potatoes

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.

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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 salt

Preheat 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.

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Remove from oven and sprinkle with sea salt.



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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.

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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.

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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.

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