I am so excited to say I learned a lesson after Thanksgiving last year. I had made sweet potatoes, like I always do, for Thanksgiving and we had leftovers. So, one day I took some of Honeyville’s maple hazelnut whipped honey and drizzled it on top and oh man was I sad I had not done this before. The little bits of the hazelnuts, mixing with the sweet potato, and a hint of honey made it so tasty. I am absolutely going to have this on the Thanksgiving table this year. This time I adding crushed pecans and am really excited to see how they turn out. I hope you enjoy this on your Thanksgiving table this year!
Ingredients:
3 medium sweet potatoes
¼ cup butter
½ cup of Honeyville’s maple hazelnut whipped honey
1 Tbsp. Ceylon cinnamon
½ cup crushed pecans
Directions:
Heat the oven to 425 degrees F.
Wash the sweet potatoes and then pat them dry. Take a fork and gently poke holes into the sweet potatoes. Wrap with foil and place in the oven. Bake for about 60 minutes. With an oven mitt on; give the sweet potatoes a squeeze. If they are soft, they are done; if they are firm let them cook a few more minutes or take them out if you prefer more firmness.
When they are done to your liking; put an oven mitt on and pull the sweet potatoes out of the oven. Place them on the counter to cool; you want them to be warm, but not hot when you are working with them.
After about 10-15 minutes take off the foil surrounding the sweet potato and start to peel back the skin. Put the peeled sweet potatoes into a bowl.
Mash the sweet potatoes with a masher or a spoon.
Add the butter, honey, and Ceylon cinnamon. Give the sweet potatoes a good stir making sure everything is mixed together.
Dish the sweet potatoes into a serving bowl and sprinkle with the crushed pecans.
ENJOY!
Tips:
-Try this recipe with the cinnamon whipped honey or winter spice
-Use walnuts instead of pecans
-Sprinkle a few marshmallows on top before serving
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Bee Queen’s Kitchen
The Honey Cottage 