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Honey and Rosemary Sweet Potatoes

Honey and Rosemary Sweet Potatoes

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Coco

Coco

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.

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Ingredients {{adjustedServings}} servings

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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

Directions

  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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Reviews

melissxx
26

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
20

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
13

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.

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