Honey and Rosemary Sweet Potatoes
“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.”
Servings Prep Time
6 15minutes
Cook Time
60minutes
Servings Prep Time
6 15minutes
Cook Time
60minutes
Ingredients
Instructions
  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.
Recipe Notes

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.