Ingredients:
- 4 medium sweet potatoes
- 1/4 cup Mountain Ridge Raw Honey
- 2 tbsp unsalted butter, melted
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup chopped pecans (optional)
- 1/4 cup mini marshmallows (optional, for topping)
How to Prepare:
- Preheat the oven to 375°F (190°C).
- Prepare the sweet potatoes: Wash and scrub the sweet potatoes. Pierce each potato several times with a fork and place them on a baking sheet lined with parchment paper or aluminum foil. Bake for 45–60 minutes, or until tender when pierced with a fork.
- Make the honey glaze: While the sweet potatoes are baking, in a small bowl, whisk together the Mountain Ridge Raw Honey, melted butter, cinnamon, nutmeg, and salt.
- Finish the sweet potatoes: Once the sweet potatoes are cooked, cut a slit down the center of each one and fluff the flesh with a fork. Drizzle the honey-butter mixture over the tops of the sweet potatoes.
- Optional topping: For added texture and flavor, sprinkle chopped pecans and/or mini marshmallows on top of each sweet potato. If using marshmallows, return the sweet potatoes to the oven for an additional 5-7 minutes, or until the marshmallows are golden and slightly toasted.
- Serve: Serve the sweet potatoes warm, garnished with extra pecans if desired.