Roasted Sweet Potatoes with Chamomile, Honey and Pepitas

Ingredients

• 1 bunch dried chamomile (or the contents of 8-10 organic chamomile tea bags)

• 4 medium sweet potatoes, scrubed

• 4 tablespoons unsalted butter, cut into pieces

• 1/2 cup honey

• 1/4 cup pepitas, toasted in a dry skillet until lightly browned, then coarsely ground.

Directions

Preheat the oven to 375 degrees.

Spread the chamomile in a baking dish, saving a few springs for garnish if using dried chamomile (if using tea bags, save the contents of 2 bags for garnish). Put the sweet potatoes on top and fill dish 1/3 full with water. Cover with parchment paper and bake for about 1 hour.

Carefully pull back parchment paper and check a potato; if it is not soft and cooked all the way through, back for another 15 minutes or so. Remove from the oven and increase the oven temperature to 400 degrees. Put a large cast-iron skillet in the oven.

Cut sweet potatoes in half lenthwise. Add them to the hot skillet, taking care not to burn yourself, then add the butter. Drizzle the sweet potatoes with the honey and roast for about 5 minutes. Baste the potatoes wieth the melted butter and honey and roast for 8 to 10 minutes longer, until they are nice and crispy around the edges. Take them out of the oven and baste one last time.

Transfer the sweet potatoes to plates. Crumble the reserved chamomile leaves over. the sweet potatoes, dust them with ground pepitas and serve.