For the best Thanksgiving ever, I'm trying a new strategy and letting all of Thanksgiving's star ingredients shine on their own. There won't be any green beans shrouded in mushroom cream or turkey overpowered by Cajun spices. Instead of having a marshmallow-topped sweet potato casserole, I'm highlighting the tubers with honey and seasoning to let their true flavor take over.
I could only locate the thin, yellow-skinned sweet potato variety, although any sweet potato or yam works. Roast them until they're crunchy and caramelized with a lovely sweet-savory flavor. Then you can eat them with virtually anything: a poached egg and harissa for breakfast, curried cauliflower for lunch, and, of course, turkey. Get the easy recipe when you read more.
4 sweet potatoes, peeled and cut into 1-inch cubes Serves 4.
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper
4 sweet potatoes, peeled and cut into 1-inch cubes