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Haroset-Stuffed Hens with Gravy and Sweet Potatoes

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Recipe photo courtesy of Stephen Kent Johnson

Serve the hens with roasted sweet potatoes: Prick four sweet potatoes all over with a fork and rub the skins with extra-virgin olive oil. Place a large ovenproof skillet, preferably cast iron, on the floor of the oven while it is preheating. Roast the potatoes in the skillet, turning them a few times, for 45 to 55 minutes. (This gives the spuds a blistered, crispy skin.) Halve the potatoes lengthwise just before serving them.

Source: Martha Stewart Living, April 2015
Total Time Prep Servings

Ingredients

Hens

Gravy

Directions

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