UH-mazing holiday recipes: Honey glazed sweet potato, apple banana and candied pecans

The holiday season is here, and UH News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays.

The Honey Glazed Sweet Potato, Apple Banana and Candied Pecans recipe was created by Kapiʻolani Community College’s Chef Alan Tsuchiyama and the culinary students of the American Regional and Sustainability course. It utilizes local honey produced by UH Hilo’s Adopt-A-Bee with Chef Alan Wong program. The combination of warm candied pecans, honey-coated, oven-baked sweet potatoes, and apple bananas captures the essence of coziness and joy throughout this festive season.

“I recommend using locally sourced ingredients as much as possible,” Tsuchiyama said. “Using local products both elevates the flavors of the dish and supports our local farmers and agriculture. The honey used in this recipe came from UH Hilo’s apiary and represents a connection between what we cook and our community.”

Honey Glazed Sweet Potato, Apple Banana and Candied Pecans

Yield: 3 ½ lbs.

Ingredients
4 lbs Sweet potato, cut into 1-inch cubes
½ C. Oil
1 C. Honey
¾ C. Butter, sliced
2 Apple bananas, rondelle cut, ½ inch thick
Candied pecans as needed

Directions

1. Mix the sweet potato with the oil.
2. Place on a sheet pan.
3. Bake in a 450°F oven until cooked and slightly caramelized around the edges.
4. While sweet potatoes are baking, heat the honey to a simmer and remove from heat.
5. Slowly whisk in the butter a little at a time to the hot honey to form an emulsion. Do not stop stirring. Stir until all the butter has been added into the hot honey.
6. When the potatoes are done, pour honey mixture over the cooked sweet potatoes.
7. Gently fold and glaze the potatoes with the honey mixture.
8. Place into desired serving dish and garnish the top with sliced apple bananas and candied pecans.

Check out holiday recipes from previous years

Candied Pecans

Yield: 4 oz.

Ingredients
4 oz. Pecans
2 oz. Sugar
Oil as needed to deep fry

Directions

1. Cook the pecans in boiling water for 3 to 5 minutes.
2. Drain pecans.
3. Immediately place the drained and still damp pecans into a bowl and toss with the sugar to form a light coating of melted sugar.
4. Deep fry the nuts in 300°F oil until golden brown.
5. Remove the nuts from the oil and spread on a pan lined with parchment paper. Be careful; the caramel on the outside of the pecans is extremely hot.
6. Cool completely and serve.