Candied Local Sweet Potatoes with Honey & Whiskey
Recipe courtesy of Annie Baum-Stein of Philadelphia’s Milk and Honey Market
Everyone enjoys a little sweetness in their lives. Sometimes you can find your sweetness in the people you know, or the stories you hear. Other times, all you need is to treat yourself to a small smackeral of honey. As a bee keeper, Trey Flemming is a cultivator of this wonderful and otherwise naturally occurring food favorite. His honey bees are his workforce, and like any good manager, Trey finds that the way to get the highest quality product, is to provide the best possible working environment for his employees. To this end, he decided to experiment and relocate his colonies of honey bees from rural Berks County to the rooftops of Philadelphia. In this episode of Friday Arts, Trey explains how he partnered with Annie Baum-Stein of Milk and Honey Market to raise bees in the city year round, where there are a greater variety of flowers and far less exposure to the pesticides and fungicides that affected the health of his country bees. They are calling their endeavor Urban Apiaries, and the honey is so good that local restaurants like Paradiso on Passyunk Ave. are letting Trey use their rooftops, in exchange for honey that they can use in their pastries. Not only are the bees making honey with a richer flavor, but city residents are finding that honey made from local pollens is helping to prevent the onset of seasonal allergies.
Photo Credit: Flickr
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup 19129 Urban Apiaries Honey
- 2 tablespoons Scotch whisky (or fresh lemon juice if you prefer)
- 2 tablespoons (packed) dark brown sugar
- 3 pounds orange-fleshed sweet potatoes (yams) peeled and cut into 1-inch chunks
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- Preheat oven to 375°F. Butter 2-quart casserole dish and set aside.
- In small saucepan over medium heat, combine butter, Urban Apiaries honey, whisky, and sugar. Bring to a simmer, whisk until butter and sugar are melted, then reduce heat to low and simmer, uncovered for 10 minutes. Be careful not to burn this.
- In large bowl, toss potatoes with butter mixture, salt, and pepper. Transfer to prepared dish and bake, stirring occasionally, until tender and glazed, about 45 minutes. Serve warm.