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These rosemary sweet potatoes are baked until chewy on the outside and soft on the inside — a perfect balance of salty and sweet. The rosemary makes them addictive.
Ingredients
- 2 tablespoons olive oil
- ¼ cup honey
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 large sweet potatoes, peeled and cut in 1-inch cubes
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.
Step 2
Mix olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange them in a single layer on the prepared baking sheet.
Step 3
Bake in the preheated oven until tender, about 45 minutes. Turn the oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.
Tips
Everything in this recipe can be adjusted to taste. I like a lot of rosemary, but you should probably cut it back if you don't.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 280 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 4% |
| Sodium513mg | 22% |
| Total Carbohydrate58g | 21% |
| Dietary Fiber7g | 25% |
| Total Sugars21g | |
| Protein4g | |
| Vitamin C6mg | 29% |
| Calcium73mg | 6% |
| Iron2mg | 9% |
| Potassium781mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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