For pickled sweet potatoes, place sweet potatoes into a large bowl; set aside. Stir together water, rice vinegar, sugar, salt, dill seed and dill weed in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve salt and sugar. Pour hot brine over sweet potatoes; cool to room temperature. Cover and refrigerate at least 2 hours.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Put a little pizzazz in your holiday potatoes by quick pickling sweet potatoes. Topped with Hy-Vee hot honey and salty dill pickle cashews, these sweet potatoes pack a flavor PUNCH!
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| Pickled Sweet Potatoes | ||
| 5 to 6 medium sweet potatoes, peeled and cut into 1/8-in.-thick slices (8 cups total) | ||
| 1 c. water | ||
| 1 c. seasoned rice vinegar | ||
| 2 tbsp. Hy-Vee granulated sugar | ||
| 1 tbsp. kosher salt | ||
| 1 tbsp. dill seed | ||
| 1 tbsp. dried dill weed, plus additional for garnish | ||
| Casserole | ||
| ½ c. Hy-Vee salted butter | ||
| ½ c. Hy-Vee hot honey infused with chilies, plus additional for serving | ||
| 2 tsp. salt-free garam masala | ||
| 2 tsp. smoked paprika | ||
| Dill pickle flavored cashews, for garnish | ||
| Fresh dill, for garnish | ||
Things To Grab
- Large bowl
- Small Saucepan
- Wooden spoon
- Medium saucepan
- 2-qt. round baking dish
- Hy-Vee olive oil cooking spray
- Foil
Directions
For casserole, preheat oven to 400 degrees. Melt butter in a medium saucepan over medium-low heat. Stir in ½ cup hot honey, garam masala and smoked paprika. Simmer for 3 minutes; remove from heat.
Spray a 2-qt. round baking dish with cooking spray. Add 2 Tbsp. hot honey mixture to the bottom of prepared dish. Remove potatoes from vinegar mixture; discard vinegar mixture. Arrange sweet potatoes, standing upright, in prepared dish, working in a circle from the outside. Brush sweet potatoes with half of the remaining sauce. Cover with foil.
Bake for 55 to 60 minutes or until potatoes are fork-tender. Remove foil. Bake for 15 to 20 minutes more or until potatoes are golden brown and light caramelized.
Remove baking dish from oven; brush tops of the potatoes with remaining sauce. Let stand for 15 minutes. Drizzle with additional hot honey; garnish with dill pickle cashews and fresh dill, if desired.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 30mg
- Sodium: 420mg
- Total Carbohydrates: 55g
- Protein: 3g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 15%