The inspiration for this dish came from the Covid-19 pandemic. As it started people panicked and hoarded so many things. When people had a chance to buy vegetables, they tried to get something with a long shelf life. I myself did this and stocked up on things like potatoes, yams, sweet potatoes, and butternut squash. These things don’t last forever, however, and that led to today’s recipe.

I had a lot of potatoes, yams, and sweet potatoes sitting around my garage and I finally figured out how to use all of them. I also used this opportunity to finally use a jar of wild berry honey that a colleague had given me. So you can think of this recipe as being inspired by having too many things that you otherwise didn’t know how to use. I call it potato medley with honey sauce, and want to emphasize that this is actually really easy to make! It’s also something that everyone in your household is likely to like — even those who might say they don’t like sweet potatoes or yams. It’s a perfect appetizer or just part of a regular meal.

Ingredients

Wild berry honey sauce

• 1 cup full fat mayo
• 2 tsp. Cascadian Wildberry or 1 tbsp. regular honey
• 1 1/2 tbsp. taco seasoning
• 1/2 tsp. lime zest
• 1 tbsp. lime juice
• 1/4 tsp. salt
• 1/8 tsp. black ground pepper

Roasted potato medley

• 2 large russet potatoes, scrubbed, peeled and cut into wedges (2 cups)
• 2 large Yukon gold potatoes, scrubbed and cut into wedges (2 cups)
• 1 large sweet potato, scrubbed, peeled, halved if long, cut lengthwise into wedges (2.5 cups)
• 2 small yams, scrubbed, peeled, halved if long, cut lengthwise into wedges (2 cups)
• 1 tbsp. taco seasoning
• 1 tsp. paprika
• 1/4 tsp. ground black pepper
• 1/2 tsp. salt
• 1/4 cup canola oil
• I tbsp. minced parsley
• 1 tbsp. green onion thinly sliced

Instructions

Wild berry honey sauce

Mix all sauce ingredients together in a bowl. Make sure to mix in the wild berry honey and taco seasoning well.

Set aside while potatoes cook. Serve dipping sauce with potato wedges.

Roasted potato medley

I use the whole length of the russet potatoes as a guide to cut my yams and sweet potatoes. Keeping the length and thickness similar will help them cook evenly.

Line a large baking sheet with parchment paper and set aside.

Preheat oven to 550 degrees.

Place all the potato medley ingredients in a large bowl. Mix everything well. Transfer the potatoes on a parchment lined baking sheet.

Bake the potato medley for 25-30 minutes until golden brown and crisp tender. Transfer to a serving dish. Sprinkle parsley and green onion on top.

Serves 6-8

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!