Honey and Rosemary Sweet Potatoes

Honey and Rosemary Sweet Potatoes

39
Coco 0

"Baked until chewy on the outside and soft on the inside, these are a perfect balance of salty and sweet. The rosemary makes them addictive."

Ingredients 1 h 15 m {{adjustedServings}} servings 280 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 513 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.
  2. Mix the olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir 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 sheet.
  3. Bake in the preheated oven until tender, about 45 minutes. Turn oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.
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Footnotes

  • Cook's Note
  • Everything in this recipe can be adjusted to taste. I like a lot of rosemary, if you don't, you should probably cut it back. I use enough honey just to accentuate the sweetness of the sweet potatoes and caramelize 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-- they are delicious both ways.
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Reviews 39

  1. 56 Ratings

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melissxx
12/16/2010

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!

Valerie
11/30/2010

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.

SYNEVA B
11/29/2010

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.