about 2 1/2 pounds sweet potatoes2 large or 3 medium, sliced into approximately 1 1/2-inch rounds
2tablespoonsolive oil
¼cupunsalted butter, very soft
2 to 3tablespoonshoney
½teaspooncinnamonoptional and to taste
brown sugaroptional for garnishing
saltoptional and to taste
Instructions
Preheat oven to 400F. Line a baking sheet with aluminum foil for easier cleanup; set aside.
Add potato slices to baking sheet (if using a medium potato, you can quarter it; if using a large, make about 5 rounds)
Evenly drizzle the olive oil over the potatoes and toss with your hands to evenly coat.
Bake for about 30 minutes or until potatoes are fork-tender, or nearly so, in the center.
Flip and bake for about more 5 minutes, or as needed until they’re fork tender.
Using a fork, lightly mash the potatoes but don’t go overboard because you want them to stay intact.
Return baking sheet to the oven and bake for another 5 to 10 minutes, or until they crisp up a bit or as desired.
While potatoes bake, prepare the honey butter (or make this Creamy Honey Cinnamon Dip) by adding the butter and desired amount of honey to a small bowl, optionally add the cinnamon, and stir to combine; set aside until potatoes are done.
After potatoes are done, add a bit of honey butter to the center of each, and optionally add a pinch of salt to the top of each.
Serve immediately. Potatoes are best warm and fresh.