Blackened Honey-Glazed Sweet Potatoes And Carrots

• 1 large sweet potato, peeled and cut into bit sized pieces
• 3 large carots, peeled and cut into largish coins
• 1 tablespoon high heat oil (safflower)
• 1/2 cup water
• 2-3 tablespoons honey
• salt

1. Preheat a large stovetop skillet (with lid) with the oil over medium high heat. Add the carrots first and while they're going, peel and dice up the sweet potato (carrots take slightly longer to cook). Add the sweet potato and water and cover.
2. Steam for approximately 15-20 minutes without shaking the pan. Seriously, resist the urge to touch the pan even if the water seems to all be gone.
3. After the buzzer goes off, remove the lid and (without moving the pan) check for doneness. If the veggies are done enough, add the honey and a few grinds of salt and shake the pan around. The bottom of the carrots and potatoes should be nice and dark and crispy looking. Cook for about another five minutes to slightly darken the other sides of the veggies.
4. If I didn't have children with annoyingly sensitive taste buds, nothing would have kept me from crumbling a few dried chili peppers and cinnamon in this bad boy. Alas, I do have such children and I didn't get a chance to try this. But you should.....

sweet potato, carots, high heat oil, water, honey, salt

Taken from food52.com/recipes/36441-blackened-honey-glazed-sweet-potatoes-and-carrots (may not work)