Baked Sweet Potatoes with Ginger and Honey

Baked Sweet Potatoes with Ginger and Honey

39

"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

50 m servings 149 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

Reviews

39
  1. 51 Ratings

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Most helpful positive review

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 wou...

Most helpful critical review

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 t...

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 t...

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 carame...

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 wou...

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.

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

Fresh ginger from the root makes a difference.

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 t...

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...

This recipe calls for WAY too many sweet potatoes. I used 6 and still found it to be a lot. The potatoes should be boiled first to remove the skins and help with the cooking time. I did this a...