Recipe… Tyler Florence’s Roasted Sweet Potatoes… QUICK, EASY & IMPRESSIVE!

Sweet Potatoes ready to eat!

EYES-ROLL-BACK-IN-YOUR-HEAD-GOOD! A fabulous recipe from Tyler Florence… just gotta love that guy! After you make these sweet potatoes the first time this will be in your stack of favorites forever. Healthy sweet potatoes, olive oil, honey, a wee bit of salt and that’s it! Who doesn’t love a recipe that’s quick, easy and tastes like you spent some time?! We used to have baked sweet potatoes, but they take a good hour to bake, and sometimes it’s too hard to wait that long. I wanted something that would be done by the time the chicken came off the grill… so it had to be a little snappier than an hour. Tyler cuts his sweet potatoes into 1″ chunks, and it takes about 30 minutes. If I put the oven on convection it’s even quicker. And if I need it even quicker than that I cut them up a little smaller. This recipe never disappoints. One thing I do, that Tyler doesn’t mention is to lightly toss (to coat) before putting in the oven, and flipping once about halfway through the roasting process. they get gooey and brown and just fabulous! I also didn’t drizzle with olive oil at the end, I didn’t think it needed it, and didn’t want to add the extra fat/calories… My photos… and Tyler’s recipe with a link to the Food Network (for easy printing) below…

Scrub and peel… (clearly these aren’t peeled)

Scrub and peel

Cut into 1″ pieces. I cut in half longways, then each half cut in half longways, then cut into 1″ chunks

Cut in even 1" pieces

Drizzle the honey…

Drizzle honey oh la la

Drizzle the olive oil… then sprinkle a little cinnamon and pop it into a hot oven! TADA! Look at the first photo again… Heaven, right?

Drizzle olive oil

Here’s the recipe from the Food Network (click to get the printable version):

Roasted Sweet Potatoes with Honey and Cinnamon

Recipe courtesy Tyler Florence – Prep Time: 15 minInactive Prep Time: — Cook Time: 30 min  Level: Easy


4 servings

4 sweet potatoes, peeled and cut into 1-inch cubes
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

Preheat oven to 375 degrees F.

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.

Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

SERVES: 4 (SIDE); Calories: 304; Total Fat: 15 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 41 grams; Sugar: 24 grams; Fiber: 5 grams; Cholesterol: 0 milligrams; Sodium: 216 milligrams

Copyright 2012 Television Food Network G.P.
All Rights Reserved

Read more at:,1946,FOOD_9936_34948_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Catch you back here tomorrow!

How to make homemade hot chocolate mix!

AltonBrown hot cocoa foodnetwork

Hot chocolate. The epitome of comfort food during the cold months. There is nothing better then a warm mugful of the tasty treat that satisfies your need for warmth, sweet and chocolate craving all in one fell swoop!

I have previously posted how to make Hot Chocolate from scratch (using milk). It’s a treat, a real treat!

But… if you’d like to make  a hot chocolate mix (like the store brands) that is healthier (because it’s minus the strange ingredients) that you mix with water, just like the pouch you buy at the store, Alton Brown from the Food Network came up with a recipe to make it quick and easy.

This recipe received five stars by all those who reviewed it… that’s the highest… how convenient to whip it up yourself!

5stars foodnetwork

This recipe received FIVE STARS

Hot Cocoa

Alton Brown

Recipe courtesy Alton Brown – (Food Network) – Yield 5 1/2 cups of hot chocolate mix

Print Recipe


  • 2 cups powdered sugar
  • 1 cup cocoa (Dutch-process preferred)
  • 2 1/2 cups powdered milk
  • 1 teaspoon salt
  • 2 teaspoons cornstarch
  • 1 pinch cayenne pepper, or more to taste
  • Hot water


Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.

Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

How easy is that?!  Catch you back here tomorrow!

Lobsters… SET THEM FREE… oh, wait a minute…!

Set em free

This is a photo I shot while in Maine. When I used to see this (as you do all over) I used to dream about setting them free, ha ha… Then one day I was watch Alton Brown on the Food Network, he was talking about the similarities of lobsters and… one of my biggest fears… la coockaracha’s as I like to call them, it doesn’t sound so greasy, so downright creepy (oh I just know I’m going to have a nightmare tonight!)… cockroaches. Lobsters and cockroaches are in the same family.

Set them free?

Nope… Maybe don’t squish ’em, but hey, definitely don’t set them free!

Maybe, toss them in a macaroni and cheese… like this recipe from Ina Garten?! Hee, hee.

Catch you back here tomorrow!

Owl’s Head General Store… what a find, the best hamburger ever!

Owls Head General Store, Owls Head, ME

I was looking at Katy Elliott’s blog last year and noted that she mentioned going to Owls Head, ME and having the best burger ever… YAY! We found a new place to try, and try it we did, almost daily it seems. (Thank you K.E.!). The OWLS HEAD GENERAL STORE is one of those rare places you find that you just fall in love with. Everything is fabulous, the people are HAPPY TO SEE YOU, and they notice when you come back. It’s like returning home to a loving family. I’m not exaggerating either. This place is the ticket. Food Network TV rated their hamburger MAINE’S BEST BURGER. And. It. Was. Oh. My. Gosh! Check them out on Facebook (Owls Head General Store).

Catch you back here tomorrow!

Ina Garten’s New Potato Salad… easy and delicious!

Ahhh, Ina’s potato salad. Simply the best. I’m not a potato-salad-kind-of-gal… prefer my macaroni salad any day. But one day I was watching the Food Network show with the Barefoot Contessa herself (AKA Ina Garten) and she made potato salad. It intrigued me. I loved the way she cooked the potatoes for a short time and then covered them with a clean kitchen towel to steam. Brilliant! Nothing like mushy potato salad, and that does the trick, no more mush! Hey, maybe that’s why I never cared for it before? This is tasty, makes a good bit and is EASY. My husband needed to take something into the office, so I tried this recipe and he didn’t come home with any (not that THAT is a true indication, long story short, at an office I had worked at I burned a Pop Tart (yes, you know, those little healthy tarts filled with all things good… ha… I think I heard they last 13 years on the shelf… I buy them in case of a hurricane, hee), I didn’t just burn the edges the entire thing was solid dark black. I was about to toss it when someone said not to throw it away, to put it on a plate on the table in the breakroom and one of the programmers would eat it. I came back an hour later and that puppy was GONE and it wasn’t in the trash!!), but I’m sure they ate this potato salad because it was DELICIOUS! Try it for yourself!



  • 3 pounds small red potatoes
  • Kosher salt
  • 1 cup good mayonnaise
  • 1/4 cup buttermilk, milk, or white wine
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1/2 cup chopped fresh dill
  • Freshly ground black pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion


Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Print Recipe

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