![Honey Glazed Sweet Potato Steaks With Brussels Sprouts](https://cdn.statically.io/img/www.foodandwine.com/thmb/XlzozRjXTUoyQ66x-JjPQvSO6D4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/honey-glazed-sweet-potato-steaks-with-brussels-sprouts-XL-RECIPE0319_0-2e9f2d02c17a4d08a2145a7a0048ec2d.jpg)
Ingredients
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1 (1-pound) Hayman or O’Henry sweet potato, peeled
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1 tablespoon grated peeled fresh ginger
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1 1/2 teaspoons medium-grind sea salt, divided
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1/2 teaspoon ground coriander
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1/4 teaspoon fish pepper flakes or crushed red pepper
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1 tablespoon canola oil
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1/2 pound large brussels sprouts, halved
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1/4 cup plus 2 tablespoons clover honey (such as H.T. Krantz), divided
Directions
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Preheat oven to 400°F. Cut sweet potato lengthwise into 1/2-inch-thick slabs. Place the 2 center-cut potato slabs on a cutting board; reserve remaining sweet potato pieces for another use. Score 1 side of each slab in an 1/8-inch-deep diamond pattern. Stir together ginger, 1 teaspoon salt, coriander, and fish pepper flakes in a small bowl. Rub mixture evenly on sweet potato slabs.
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Heat a large cast-iron skillet over high until smoking, about 3 minutes. Add oil, and swirl to coat bottom of skillet. Add sweet potatoes, scored side down, and cook until bottoms are golden brown, about 1 minute. Flip and arrange brussels sprouts, cut sides down, in a single layer around sweet potatoes. Drizzle with 2 tablespoons honey; transfer skillet to preheated oven. Roast until sprouts are tender and cut sides are caramelized, 12 to 15 minutes. Remove sprouts from skillet, and sprinkle with 1/4 teaspoon salt. Return skillet to oven; roast at 400°F until sweet potatoes are tender, 5 to 8 minutes.
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Meanwhile, carefully separate brussels sprouts leaves, trimming stem ends if needed. Set aside.
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Remove skillet from oven, and drizzle sweet potatoes with remaining 1/4 cup honey. Tilt skillet, and baste sweet potatoes until honey caramelizes and sweet potatoes are glazed, 2 to 3 minutes. Transfer sweet potato steaks to serving plates. Sprinkle with remaining 1/4 teaspoon salt, and drizzle with remaining caramelized honey in skillet. Top with brussels sprout leaves.