twice-roasted-sweet-potatoes-with-hot-honey.json

{
    "directions": [
        "Preheat oven to 350\u00b0F. Poke holes all over sweet potatoes and wrap each in foil. Place on a foil-lined rimmed baking sheet and roast until potatoes are tender, 60\u201370 minutes (if you have one, use a cake tester to poke right through foil). Unwrap and let sit until cool enough to handle. Increase oven temperature to 450\u00b0F. Meanwhile, combine chile, honey, and butter in a small saucepan; season with salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar.",
        "Smash sweet potatoes with your palm, then tear into bite-sized pieces (including skin), the more irregular, the better. Place in a large bowl and add half of hot honey (do not include chile as it will burn); season with salt. Arrange pieces, skin side down, in a single layer on an unlined rimmed baking sheet and roast until browned and crisp around the edges, 20\u201325 minutes. Drizzle with remaining hot honey with chile."
    ],
    "ingredients": [
        "3 medium sweet potatoes or garnet yams, scrubbed (about 3 pounds)",
        "1 Fresno or other red chiles, thinly sliced",
        "1/4 cup honey",
        "4 tablespoons unsalted butter",
        "Kosher salt",
        "2 tablespoons apple cider vinegar"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sweet Potato/Yam",
        "Honey",
        "Chile Pepper",
        "Side",
        "Vegetarian",
        "Fall",
        "Winter",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Twice-Roasted Sweet Potatoes With Hot Honey",
    "url": "http://www.epicurious.com/recipes/food/views/twice-roasted-sweet-potatoes-with-hot-honey"
}