Baked Sweet Potatoes with Ginger and Honey Recipe -
Baked Sweet Potatoes with Ginger and Honey Recipe
  • READY IN 50 mins

Baked Sweet Potatoes with Ginger and Honey

Recipe by  

"Fresh ginger, cardamom, and sweet potatoes will fill your house with a fall fragrance as well as call your family to the table."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Preheat oven to 400 degrees (205 degrees C).
  2. In a large bowl, combine the sweet potatoes, honey, ginger, oil, cardamom and pepper. Transfer to a large cast iron frying pan. Bake for 20 minutes.
  3. Turn the mixture over to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 14, 2003

This recipe got my attention last Thanksgiving, and will be definitely be served again this year. Even my parents, who generally avoid any unusual dish, raved about these sweet potatoes. I would advise anyone thinking of making this dish to gauge their own tolerance for ginger and cardamom and adjust the recipe amounts to taste - this recipe allows for quite a bit of personalization. I also agree with other reviewers: nutmeg is essential, as is fresh grated (not ground) ginger.

Most Helpful Critical Review
Nov 09, 2003

Using honey is a great idea for sweet potatoes and we liked that. The only problem was the cardimon and ginger were a little overwhelming. The kids did not like it. In the future we would omit the cardimon and go easier on the ginger.

Nov 09, 2003

I think the key to this recipe is knowing your own tastes. (After reading the reviews) I used maybe 1 T. ginger and 1/2 t cardamom. It was very tasty but I expected there to be a bit more caramelization. Everyone liked it and it was not sickly sweet like marshmallow versions of this recipe.

Nov 09, 2003

Exactly what I wanted! Not too sweet like the marshmallow ones and not mashed. It was all gone. I actually sliced and baked in a casserole dish.

Nov 09, 2003

I used nutmeg instead of cardamom, still tasted great! I added lots of honey as well, for sweetness. Great recipe!

Dec 02, 2003

Fresh ginger from the root makes a difference.

Nov 09, 2003

I had to modify the receipe for 15 people. My cast iron frying pan was not large enough, I used a large roasting pan which worked as well. They weren't crunchy, but the kids definately loved them. They asked for them for Christmas. :)

Nov 09, 2003

This is a great holiday dish. Not to sweet either. I would recommend parboiling the potato's and cutting back on the ginger in half and cardomom too. It can be a bit overwhelming. Overall it is an excellent combination of flavors and a nice change from the usual brown sugar and marshmallow ingredients


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  • Calories
  • 149 kcal
  • 7%
  • Carbohydrates
  • 31.7 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.3 g
  • 4%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 54 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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