Simple Sweet and Savory Sweet Potatoes

I like me some sweet potaters, do you? 

These are so simple and easy, but most importantly they taste so yummy. Yes, there are two cooking methods used, but trust me you can totally handle this. You can even do the first half earlier in the day and stick them in the fridge for later. Here's how to make them:

Simple Sweet and Savory Sweet Potatoes

3-4 small to medium sized sweet potatoes {longer and skinnier is better than short and fat}

a little bit of canola oil

salt and pepper

1 Tbsp honey

1 Tbsp butter

Clean and slice your sweet potatoes into rounds about 1/4 to 1/2 inch thick. 

Place your potatoes in a pot of water to simmer for approximately 7-10 minutes {depends on how thick you make them}. You want them to still be a little undercooked. {Not soft enough to make mashed potatoes with them}. 

When they are done, carefully drain your potatoes. At this point you could put them in the fridge and save the last part until right before you serve them. 

Or keep going.....let's keep going, shall we?

Melt your butter and honey together and set aside. 

Hopefully your melting won't end like this.  {and yes, it was microwave proof.}

Salt and pepper your potato rounds to taste. {Don't be timid now, this is the savory part}

Make sure you have two little boys fighting over the salad spinner right under your feet. I assure you, it helps with the whole process.

In a heavy bottom skillet heat a little bit of oil {just enough to coat the bottom} over medium - medium high heat.  Add potatoes in a single layer to the skillet {you'll probably have to do a couple batches}. Let them saute until brown and bubbly and then flip to cook the other side. Probably a minute or so on each side. 

 When they are sufficiently brown and bubbly looking, transfer to your serving dish and drizzle with the honey butter. Serve immediately. Yum!

This recipe is linked up to Tasty Tuesday, Tempt my Tummy Tuesday and Tuesday's at the table