Honey and Rosemary Sweet Potatoes Recipe - Allrecipes.com
Honey and Rosemary Sweet Potatoes Recipe
  • READY IN hrs

Honey and Rosemary Sweet Potatoes

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  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.
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Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2010

Very easy and sooo delicious. The carmelized glaze started to stick as they started to cool when removing from the foil lining, so I just put the pan back in the oven to re-warm and they came off fine!

 
Most Helpful Critical Review
Dec 21, 2010

only one star if you put honey on them - without i'd give them five stars

 
Nov 30, 2010

Absolutely delicious! I love Rosemary and probably added more, but this was the perfect alternative to sweet potato casserole at thanksgiving. I sprinkled a little brown sugar on them at the end.

 
Nov 29, 2010

Tried these for Thanksgiving. They were extremely easy to make. They made the whole house smell delicious. Everyone liked them except my husband who said they were good for sweet potatoes (enough said, not this recipes fault). I made them and traveled with them and then reheated. Probably better straight from the oven. I'd make them again as they were easy and good.

 
Feb 04, 2011

These were good. The rosemary and honey are nice flavors with the sweet potatoes. If I make them again, however, I will go lighter on the rosemary. There was a bit too much of the herb for me.

 
Mar 21, 2011

This was TOTALLY delicious. I was a little cautious with the rosemary, but next time, I'll use the full 2 tbsp recommended. Watch your time on this, as mine were done in 30 minutes, so I didn't increase the temperature at the end. Good and easy recipe that will be made often.

 
Dec 13, 2010

So easy and delicious. The rosemary was a nice variation to my usual method of baking sweet potatoes. This recipe doesn’t need any adjustments.

 
Jan 06, 2011

These were great! A lot better for you than loading the sweet potatoes up with butter and brown sugar (not that that's not also delicious). This still had sweetness from the honey, but the rosemary really added something different. Very easy to make too. Will definitely make this again.

 

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Nutrition

  • Calories
  • 280 kcal
  • 14%
  • Carbohydrates
  • 57.7 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 513 mg
  • 21%

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

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