I don't know about y'all, but I just get so excited for this time of year! I'm sure many of you are right there with me in this thinking.Cool, crisp fall days and apples and pumpkins and hay rides and leaves changing colors. Those are just a few of the many things I love about fall. And, of course, we have so many holidays to look forward to and celebrate. We associate so many food dishes with this time of year. I tend to make ham a lot more, and, of course, I gotta have my sweet potatoes. These sweet taters show up not only during weeknight meals but at every single holiday meal as well. I'm a side dish kinda gal. I get more excited about the side dishes that show up at holiday tables and potlucks than I do the main dish!
So, when I was recently asked by the folks at California Olive Ranch olive oil to share one of my favorite holiday dishes, I knew exactly which dish that would be. Now, I will say, I was worried at first because I didn't know if this recipe would work well with olive oil. I've always just made it with vegetable oil. But after digging deeper and learning about all the health benefits of olive oil and all the care and attention that is put into this California olive oil (yep, it's made right here in the USA!), then I knew it was worth a shot for one of my favorite holiday side dishes.
What I thought was kinda cool about California Olive Ranch olive oil was that they even put dates on the back of the bottle for when the olives were harvested and how long the olive oil will stay fresh for ya. The oil is packaged in green bottles which helps maintain the integrity of the oil and the bottles have neat little ergonomic finger slots on the side for easy pouring.
Apparently, they've thought of everything here.
My brother had told me he had been switching out other oils for olive oil for some time now. He even fries his eggs in it, he loves it that much! So I bought a bottle of this olive oil (sold at my local Wal-mart) and got to cooking. The verdict? The flavor was amazing and the sweet potatoes fried up beautifully in the olive oil. I even went ahead and fried up a ham slice in it. And we really loved the flavor from doing that! I was worried the olive oil flavors would be too strong or would overpower the other flavors in the dish, but I was wrong to worry. They blended together beautifully! I would definitely call this your everyday use olive oil.
And another bonus of this recipe is that it's all done on the stovetop. So, if oven space is hard to come by during your holiday cooking, then this will be an easy, one-pan side dish to put together all on your stovetop.
3 cups sweet potatoes, peeled and diced into 1-inch cubes
1/4 cup California Olive Ranch olive oil
1/3 cup honey
1 tsp. ground cinnamon
1 tsp. ground cinnamon
Peel and dice sweet potatoes into cubes (about 1-inch). Quick note here: If you've never cut sweet potatoes before, you may be surprised how difficult they can be to cut. So, it's really important you have a good, sharp knife to slice them with. They don't cut as easily as russet potatoes.
In a large skillet, over medium heat, mix together your cubed sweet potatoes with olive oil.
Give it all a good stir.
Cover and allow sweet potatoes to cook for about 15-20 minutes (stirring occasionally).
Sweet potatoes should be fork tender when thoroughly cooked.
When potatoes are tender, add in honey and stir.
Then add in ground cinnamon and stir. Allow to cook for another 2-3 minutes.
Then take off heat and serve!
Note: If you like your sweet potatoes a bit sweeter, feel free to add a touch of brown sugar to this.