Honey and Rosemary Sweet Potatoes
Cubes of sweet potato are roasted in the oven with honey, rosemary, salt and pepper. Simple but very tasty! Everything in this recipe can be adjusted to taste. I like a lot of rosemary but you can use less. I use enough honey just to accentuate the sweetness of the sweet potatoes and caramelise the outsides better - if you want it to be more like a glaze, increase the honey. These can be served warm or at room temperature.
Ingredients
Serves: 6
- 2 tablespoons olive oil
- 4 tablespoons honey
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 large sweet potatoes, peeled and cut into 2cm cubes
Directions
Preparation:15min ›
Cook:1hour ›
Ready in:1hour15min
- Preheat oven to 180 degrees C. Line a baking tray with foil.
- Mix the olive oil, honey, rosemary, salt and black pepper together in a large bowl; stir in the sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon and arrange in a single layer on the prepared baking tray.
- Bake in the preheated oven until tender, about 45 minutes. Turn oven heat up to 230 degrees C and bake until browned, another 15 minutes.
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Reviews and Ratings
Global Ratings:
(85)
Reviews in English (65)
Very easy and sooo delicious. The carmelized glaze started to stick as they started to cool when removing from the foil lining, so I just put the pan back in the oven to re-warm and they came off fine! - 11 Dec 2010 (Review from Allrecipes USA and Canada)
Absolutely delicious! I love Rosemary and probably added more, but this was the perfect alternative to sweet potato casserole at thanksgiving. I sprinkled a little brown sugar on them at the end. - 27 Nov 2010 (Review from Allrecipes USA and Canada)
Tried these for Thanksgiving. They were extremely easy to make. They made the whole house smell delicious. Everyone liked them except my husband who said they were good for sweet potatoes (enough said, not this recipes fault). I made them and traveled with them and then reheated. Probably better straight from the oven. I'd make them again as they were easy and good. - 26 Nov 2010 (Review from Allrecipes USA and Canada)
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