4 sweet potatoes, approximately 2½ to 3 pounds
Salt and ground black pepper to taste.
4 tablespoons Cabot Salted Butter, cut into ½ inch pieces
⅓ cup honey
⅓ cup orange juice
1½ ounces Cabot Hot Habanero Cheddar, grated (about ½ cup)
1½ ounces Cabot Sharp Cheddar, grated (about ½ cup)
Prep: 20 mins | Cook: 1 hr | Total: 1 hr 20 mins
PREHEAT oven to 400°F.
BRING large pot of water to boil.
PEEL sweet potatoes and cut into 1½ inch-thick rounds. Add to boiling water and cook until barely tender, about 8 minutes.
DRAIN well and arrange in a single layer in a buttered shallow 9 x 13 baking dish. Season with salt and pepper and dot with butter.
DRIZZLE with honey and orange juice. Bake for 15 minutes
REMOVE from oven and turn potatoes over. Return to oven for 30 minutes longer, or until tender, crisp and lightly browned.
SPRINKLE with cheese and serve.
Recipe courtesy of Jon Ashton.