Dianhong Honey-Glazed Roasted Sweet Potatoes
Sweet potato wedges roasted to caramelized edges and brushed with a Dianhong honey glaze—a sticky, smoky, side-or-supper dish that begs for a fresh cup.
Yunnan Dianhong is famous for its sweet-potato note in the cup, so it follows that the tea makes a remarkable sweet potato glaze. Reducing strong Dianhong with honey, soy, and a hit of black pepper creates a sticky, malty lacquer that turns ordinary sweet potatoes into the best part of a plate.
Orange-fleshed sweet potatoes (sometimes labeled 'yams' in the US) are the pick here. They roast to a soft, caramel interior while developing crisp edges. Japanese white sweet potatoes are denser and sweeter and also work beautifully.
Cut the wedges no thicker than 2 cm and toss with a touch of oil and salt before roasting. The first 25 minutes is all about getting structure and color; the glaze goes on at the end so the sugar in the honey caramelizes rather than burns.
Serve as a side to roast chicken or pork, or as a vegetarian main with a poached egg and a handful of toasted pecans on top. A pour of brewed Dianhong on the side completes the loop.
Ingredients
- 1 kg orange-fleshed sweet potatoes
- 2 cups strong brewed Dianhong (2 tbsp leaves in 2 cups water, 4 min)
- 3 tbsp honey
- 1 tbsp light soy sauce
- 1 tbsp dark brown sugar
- 2 tbsp olive oil
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp ground cinnamon
- 1/2 tsp flaky sea salt, plus more to finish
- 2 sprigs fresh thyme
- 1/4 cup pecans, toasted and chopped
- 1 tbsp unsalted butter
How to make it
- 1Preheat oven to 220°C (425°F). Scrub sweet potatoes and cut into wedges no thicker than 2 cm.
- 2Toss wedges with olive oil, 1/2 tsp flaky salt, and cinnamon on a large baking tray. Spread in a single layer.
- 3Roast 25–30 minutes, turning once, until edges are caramelized and a knife slips into the flesh easily.
- 4Meanwhile, reduce 2 cups of brewed Dianhong with honey, soy sauce, brown sugar, black pepper, and thyme sprigs in a saucepan over medium heat to about 1/3 cup—it should coat the back of a spoon (8–10 minutes). Discard thyme. Whisk in butter.
- 5Brush half the glaze over the roasted wedges and return to the oven for 5 minutes (watch the edges—honey can burn fast).
- 6Transfer to a serving plate, drizzle with the remaining glaze, scatter with toasted pecans, and finish with a pinch of flaky salt. Serve warm.
Want to learn more about Yunnan Dianhong? Visit its full profile.
Back to Yunnan DianhongYou might also like
What to Eat with Yunnan Dianhong Black Tea
Dianhong's honeyed malt and cocoa-sweet-potato finish make it a natural breakfast tea—pastries, dark chocolate, sweet potato dishes, and banana bread all sing alongside.
Dianhong Honey Scones with Clotted Cream
Tender Dianhong-infused honey scones served warm with clotted cream and a spoonful of orange marmalade—Yunnan meets a Devon afternoon.