Rosemary Sweet Sweet Potatoes with Ginger

Rosemary Sweet Sweet Potatoes with Ginger

MIRITZ

"The balance of flavor in the rosemary herb, spice in the ginger, and touch of extra sweetness in the honey balances this dish out to accompany any other part of your meal."
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Ingredients

1 h 10 m servings 264 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

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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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly butter a large baking dish.
  2. Whisk honey and milk together in a bowl until smooth.
  3. Place sweet potatoes in a large bowl. Add honey-milk mixture to sweet potatoes and toss to coat; soak for 10 minutes. Drain 1/2 of the liquid from the bowl.
  4. Mix ginger, rosemary, grapeseed oil, cardamom, black pepper, cloves, and salt with the sweet potatoes until coated. Spread potatoes in a single layer in the prepared baking dish.
  5. Bake in the preheated oven for 20 minutes. Flip potatoes and continue cooking until tender and browned, about 20 minutes more.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount for the honey-milk mixture. The actual amount consumed will vary.

Reviews

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I wondered if I would like this, after I took a look at the spices. I tried it anyway, because I love ginger, and wow, this brings it! Very pungent spices really zing up this dish. I found my...

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