1 Video | Photo: Roasted Sweet Potatoes with Honey and Cinnamon Recipe
Ingredients
- 4 sweet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
- 1/4 cup honey
- 2 teaspoons ground cinnamon
- Salt and freshly ground black pepper
Directions
Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.
SERVES: 4 (SIDE); Calories: 304; Total Fat: 15 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 41 grams; Sugar: 24 grams; Fiber: 5 grams; Cholesterol: 0 milligrams; Sodium: 216 milligrams
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By ccurtis92
on March 28, 2013
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I followed the recipe exactly and they came out all wrong. The honey burned some parts of the sweet potato, so it was a sticky burnt coating, but the outsides were not crispy at all. I did 40 minutes at 375 because it was not enough time, and the insides were soft, but the crispiness was not there at all. Just a little burn from the sugar.
I am also a sweets lover, but these are WAY TOO sweet!! Just a dusting of honey and cinnamon really brought out the natural sweetness that made the dish extremely sweet, even with the salt and pepper.
Also, the second drizzle of oil at the end is excessive. It's hard to mess up sweet potatoes, but these were not right at all. Just stick to Ina's recipe with only salt, pepper and oil.
By DaniStelz
STL MO
on November 18, 2012
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This is a great recipe. So easy to make and delicious! I will say I couldn't get them to crisp on the outside like it says but that didn't bother me at all. I had to cook them a little longer then 30 minutes too to get them done enough, I think about 42 minutes but I noticed the second batch I made, I cut into smaller cubes and they cooked a little faster, of course. I also didn't drizzle them with more olive oil, I just gave them a little stir when they were done using the left over oil that was on the pan. This is my new favorite recipe for sweet potatoes!
By italiannona
on November 17, 2012
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These potatoes were wonderful!! I added hazelnuts to create a little crunch with the sweet softness of the potatoes.
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