Honey and Rosemary Sweet Potatoes

Honey and rosemary add a delicious and fragrant twist to classic roasted sweet potatoes, making this dish perfect for autumn dinners.

This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

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Medium

Honey and Rosemary Sweet Potatoes

Cooking Method: Roasting Cuisine: American, Mediterranean Courses: Dinner, Side Dish Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 800

Best Season: Fall

Ingredients

Servings

• 2 pound Sweet Potatoes
• 2 tablespoon Honey
• 2 tablespoon Olive Oil
• 1 teaspoon Fresh Rosemary
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and cut the sweet potatoes into 1-inch cubes.
3. In a large bowl, combine the sweet potatoes, honey, olive oil, fresh rosemary, salt, and black pepper. Toss well to coat.
4. Spread the sweet potato mixture in a single layer on a baking sheet.
5. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and caramelized, stirring once halfway through cooking.
6. Remove from the oven and let the sweet potatoes rest for 5 minutes before serving.
7. Garnish with additional fresh rosemary, if desired.
8. Serve as a side dish with your favorite main course.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 35g12%

Sugars 12g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.