Orange May Be the Best Color at the Table

I’m not just saying that because Halloween is coming up.  I do like pumpkins just fine—as long as I’m looking at them and not eating them. 

I’d rather fill my plate with carrots, orange bell peppers, cantaloupe slices, oranges, tangerines, apricots, mangoes or my latest discovery--honeyed sweet potatoes. 
Eating these orange foods makes me feel like a happy and healthy diner. 

About those sweet potatoes:  They look like skinny, twisty potatoes, and their skin color varies from a deeper reddish orange to yellow.  They might also be labeled yams, which are another tuber altogether but works equally well in this dish.  They are easy to bake, and with hot honey sauce are even easier to eat.  A thank you to Dorothy for the recipe. 

Honeyed Sweet Potatoes – serves 3-4 

3 large sweet potatoes, unpeeled
3 tablespoons honey
2 tablespoons olive or canola oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper or more if you like very spicy 

Begin preheating the oven to 425 degrees. 

Scrub the sweet potatoes and cut them in half lengthwise.  Cut each half the long way into thirds.  Set aside. 

Combine the honey, oil, salt and two peppers in a medium bowl.  Add the sweet potatoes and stir until they are coated with marinade.  

Place a baking mat or aluminum foil on a baking sheet and transfer the sweet potatoes and marinade to the sheet.  Bake uncovered for 25-30 minutes or until the sweet potatoes have begun to brown and can be easily penetrated by a knife.  Transfer them to a serving bowl and top with any marinade remaining on the baking sheet.  Serve immediately.

                           For more easy recipes, order "Help! My Apartment Has a Kitchen!"