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Baked Sweet Potatoes with Ginger and Honey

Baked Sweet Potatoes with Ginger and Honey

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Christine L.

Fresh ginger, cardamom, and sweet potatoes will fill your house with a fall fragrance as well as call your family to the table.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees (205 degrees C).
  2. In a large bowl, combine the sweet potatoes, honey, ginger, oil, cardamom and pepper. Transfer to a large cast iron frying pan. Bake for 20 minutes.
  3. Turn the mixture over to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.
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Reviews

BRENO4
74
11/9/2003

Using honey is a great idea for sweet potatoes and we liked that. The only problem was the cardimon and ginger were a little overwhelming. The kids did not like it. In the future we would omit the cardimon and go easier on the ginger.

REMERSENDER
60
11/9/2003

I think the key to this recipe is knowing your own tastes. (After reading the reviews) I used maybe 1 T. ginger and 1/2 t cardamom. It was very tasty but I expected there to be a bit more caramelization. Everyone liked it and it was not sickly sweet like marshmallow versions of this recipe.

Jes
51
11/14/2003

This recipe got my attention last Thanksgiving, and will be definitely be served again this year. Even my parents, who generally avoid any unusual dish, raved about these sweet potatoes. I would advise anyone thinking of making this dish to gauge their own tolerance for ginger and cardamom and adjust the recipe amounts to taste - this recipe allows for quite a bit of personalization. I also agree with other reviewers: nutmeg is essential, as is fresh grated (not ground) ginger.