Jason'S Seared Sweet Potatoes With Truffle Honey

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   Bake the potatoes at 350 until cooked through (time depends on size of potato, but approx. 45 minutes. Refrigerate for a few hours, or over night. Remove the skin and slice length-wise into 1/2 inch medallions. In a cast-iron skillet, or another heavy-bottom skillet melt the butter and olive oil together over high-heat. Add your medallions of sweet potato and cook until golden brown on each side. Spread a thin layer of truffle honey on each, season with kosher salt, and sprinkle a few shavings of your sage on top. Enjoy as an appetizer, side dish, or dessert (if you eliminate the sage).

* Per serving · 4 servings · Values may vary.

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