One-dish oven dinners that I can simply toss together and allow to bake are my favorite. This time of year always becomes chaotic in my household; trying to finish off the last projects of the year, holiday shopping and parties galore often leave me short on time and long on stress. So I love a meal that requires little preparation time and an easy clean-up afterwards. This recipe serves three easily but you can always double or even triple the honey sauce depending on your taste or size of the crowd.
I’ve become enamored with my local produce delivery service, Greenling, which sends me recipes along with my farm-fresh organic produce when I order their weekly “Local Box.” Hopefully you have a similar service in your area. I’m constantly trying new types of produce that I probably wouldn’t buy on my own simply because I wouldn’t know what to do with it. This recipe is adapted from one they sent along. Variety in one’s diet and cooking is just wonderful!
2 T. olive oil
1/4 c. organic honey
2-3 T. fresh chopped rosemary
3 large sweet potatoes
salt and pepper to taste
Preheat oven 350 degrees F and line a baking dish with parchment paper. Peel the sweet potatoes and cut them into smallish cubes. Whisk together the oil, honey and rosemary in a large bowl and toss in the potato cubes until well-coated. Using a slotted spoon, remove the potatoes and arrange them in a single layer in the pan. Bake for 30 minutes until tender. Meanwhile, drizzle the remaining honey mixture over the chops. When time is up, remove pan from oven, add the chops among the sweet potatoes and return to oven for another 15 minutes. Then turn the oven up to 450 degrees F and bake until all is browned, another 15 minutes.
Here I’ve served this with some roasted acorn squash. I just toss these into the oven when I’m baking something and you can do the same here, perhaps after the first 15 minutes are up.
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