18 July 2011

Honey Roasted Sweet Potatoes

Did you know that sweet potatoes are one of the best sources for beta-carotene, vitamin A, vitamin B6 and vitamin C? They're only distantly related to regular white potatoes, and contain more fiber per gram than oatmeal. This recipe is an adaptation of the classic thanksgiving-y sweet potato casserole. I replaced the pounds of butter, brown sugar and marshmallow with a drizzle of honey, olive oil and cinnamon for a lighter and (I think) even better dish that highlights the natural flavor and texture of the potatoes.

2 medium-sized sweet potatoes, skinned and diced in 3/4 to 1 inch cubes
2 tbsp olive oil
1-2 tbsp honey
1 tsp cinnamon
salt & pepper

Preheat oven to 400 degrees
Toss diced sweet potatoes with honey and olive oil in large roasting pan
Sprinkle with cinnamon, salt and pepper
Roast for 25-30 minutes, or until tender
Before serving, drizzle with olive oil

Serves 4 

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