Put a little pizzazz in your holiday potatoes by quick pickling sweet potatoes. Topped with Hy-Vee hot honey and salty dill pickle cashews, these sweet potatoes pack a flavor PUNCH!

Spicy Dill Pickle Sweet Potato Casserole

For pickled sweet potatoes, place sweet potatoes into a large bowl; set aside. Stir together water, rice vinegar, sugar, salt, dill seed and dill weed in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve salt and sugar. Pour hot brine over sweet potatoes; cool to room temperature. Cover and refrigerate at least 2 hours.

For casserole, preheat oven to 400 degrees. Melt butter in a medium saucepan over medium-low heat. Stir in ½ cup hot honey, garam masala and smoked paprika. Simmer for 3 minutes; remove from heat. 

Spray a 2-qt. round baking dish with cooking spray. Add 2 Tbsp. hot honey mixture to the bottom of prepared dish. Remove potatoes from vinegar mixture; discard vinegar mixture. Arrange sweet potatoes, standing upright, in prepared dish, working in a circle from the outside. Brush sweet potatoes with half of the remaining sauce. Cover with foil.

Bake for 55 to 60 minutes or until potatoes are fork-tender. Remove foil. Bake for 15 to 20 minutes more or until potatoes are golden brown and light caramelized.

Remove baking dish from oven; brush tops of the potatoes with remaining sauce. Let stand for 15 minutes. Drizzle with additional hot honey; garnish with dill pickle cashews and fresh dill, if desired.