Chef Karel Anne shares her Toasted Honey Butter Sweet Potatoes recipe

Toasted honey gives the aroma of roasting marshmallows, and since that will remind you of crisp, cool, fall weather, you'll love it!
Be cool. Eat sweet potatoes, that have a hidden kick! Don't be afraid of the honey foam. I'll show you how easily we can get through this together!!

Toasted Honey Butter Sweet Potatoes

Serving Size : 4
2 sweet potatoes -- peeled and sliced
1 Tablespoon hot chili oil
2 teaspoons vegetable oil
1/4 cup honey
6 Tablespoons unsalted butter -- (2T short of 1 stick)
1 Tablespoon hot chili oil
2 Tablespoons crème sherry
2 Tablespoons goat cheese
2 green onions -- green only
1 Tablespoon bacon pieces

1. Preheat oven to 350F. Toss the sweet potato pieces with the blended oil. (This is easily done in a plastic bag) Place in one layer on a baking sheet and put in oven for 15-17 minutes, until fork tender.

2. In a medium non-stick skillet, pour the honey. Over medium high heat, allow the honey to completely foam before stirring. Gently add the butter, and stir until all butter has melted. Remove from heat and stir in chili oil, followed by sherry. Allow to cool while potatoes finish in the oven. Stir again just before using.

3. Put roasted sweet potatoes on a serving platter. Drizzle over 2 Tablespoons of the toasted honey butter. Add the two dollops of goat cheese, and sprinkle with green onion/chives and bacon pieces. Serve hot.