Another Alison Roman classic!
I can’t get enough of Alison, as you can notice. Her recipes are simply fantastic. No fuss, no pretentiousness, just very straightforward foods that turn out so good.
Case in point: these delicious Roasted Sweet Potatoes with Hot Honey Browned Butter. It’s a mouthful!
Now that quarantine seems to be the theme of my life and – this blog – my breakfasts have been getting increasingly ambitious over the days. This colourful bowl, for example, took me an hour to make. A whole hour! But from where I stand, it’s absolutely worth it. Breakfast is my favourite meal and I like starting my day off with something delicious, healthy and filling. I’m known for getting up earlier – it takes a lot of discipline, I’m very attached to my sleep – to have enough time to cook a real breakfast, and now that I have the entire day at my disposal, nothing is off limits anymore. I put on an interesting podcast, or a nice playlist, or if I’m being particularly deranged that day, I’ll even put on an episode of The Affair – quite an interesting way to start the day, but you know, quarantine.
The roasted sweet potatoes come to life once they’re bathed in the nuttiness and hotness that is this honey browned butter. One could say it’s not super healthy, but I make just enough to coat the sweet potato chunks and that’s the perfect amount for me. It takes just a few minutes and it’s so worth it. I like my sweet potatoes crispy on the outside, hence the burnt look on mine. For my usual breakfast bowl I add boiled eggs ( 7 minutes is the perfect amount ), avocado, sriracha, lots of chives, a generous sprinkle of red pepper flakes, and an interesting choice for this one: sliced bananas sprinkled with chia and a drizzle of maple syrup.
You can get it all done while the potatoes are in the oven. This little ritual properly qualifies as a self care routine. Cooking doesn’t have be pretentious, it doesn’t need to be perfect. It’s a lovely way to start the day slowly, process your thoughts while you peel some potatoes, sing along to Fleetwood Mac as you chopped up some chives. This is the life, isn’t it? Good food, and the promise of a brand new, better day ahead.
Alison’s recipe is a tiny different and serves 4, so I’ve adjusted the recipe for 1 portion. Most of the time when I’m making own I just eyeball everything. Don’t be afraid to do the same and follow your instincts.
1 small to medium sweet potatoes, scrubbed, peeled and diced
1.5 tablespoons unsalted butter
1/2 tablespoons honey
1 teaspoon white wine vinegar or apple cider vinegar
crushed red pepper flakes
Kosher salt and freshly ground black pepper
Flaky sea salt
Preheat the oven to 425°F.
Place sweet potatoes on a rimmed baking sheet, drizzle with olive oil, and season with kosher salt and pepper. Turn to coat. Roast until tender and browned, about 30 minutes, flipping potatoes halfway through.
Meanwhile, melt the butter in a small pot over medium heat, swirling the pot just until the butter starts to bubble and brown, about 5 minutes. Add the honey, vinegar, and red pepper flakes, and season with kosher salt and black pepper. Remove from the heat and set aside.
Once the sweet potatoes are out of the oven, pour over the sweet potatoes and turn to coat. Sprinkle with tons of flaky sea salt.
What’s been your go to breakfast lately? I’d love to know!