Ah, honey. Every vegan’s favorite argument.
For me, there is a drastic difference between most crappy store-bought, teddy bear bottled honey, and raw, local, organic honey from your neighborhood farmer’s market. As a former (and hopefully future) beekeeper, I know that the quality of your honey and where it’s coming from is key. I think the medicinal benefits of superior quality honey and supporting local beekeepers is extremely important. Which is why I spent $22 on a bottle of Memphian honey from the market last week, and relished in chatting with their beekeepers.
But alas, I know that a lot of vegans don’t budge on their honey stance and I completely understand that, too. You could absolutely sub in any vegan honey or agave here, even maple syrup if you wanted.
These sweet potatoes are CRAZY delicious and super easy. I never want to eat sweet potatoes any other way again!
3 medium sweet potatoes, cut in half, lengthwise, and then cut into larger cubes
2 tbsp olive oil
1 tbsp honey
2 tsp paprika (preferably smoked paprika)
1 tsp crushed red pepper
Sea salt and black pepper to taste
- Preheat oven to 420 degrees
- Whisk together oil, honey, paprika, red pepper, salt and black pepper and then toss with potatoes until well coated
- Lay potatoes on a parchment paper or silpat lined baking sheet and bake at 415 degrees for 30 minutes, turning halfway through
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