Cajun Honey-Roasted Sweet Potatoes

Sweet potatoes grew in Louisiana soil before my great-grandmother was born. They're as much a part of our heritage as rice and roux. But somewhere along the way, folks started drowning them in marshmallows and calling it tradition. That's not the bayou way.

At Lagniappe, we serve sweet potatoes the way my grandmother Evangeline taught me: roasted hot until the natural sugars caramelize, then glazed with good Louisiana cane honey and enough cayenne to remind you where you are. The sweetness and the heat dance together on your tongue. One doesn't overpower the other. They're partners.

This is the dish that disappears first at every holiday table I've ever set. The edges get crispy and almost candy-like while the centers stay creamy and soft. The smoked paprika gives them that deep rust color, and the toasted pecans add crunch that makes you reach for just one more spoonful. Then another. That's when you know you've done it right.

Don't be timid with the spices. Season those potatoes before they hit the oven, let the butter carry all that flavor into every piece. Taste as you go. Trust your palate. The heat should warm your throat without making you reach for water. If you want more fire, add it. This is your kitchen.