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READY IN 50 mins

Baked Sweet Potatoes with Ginger and Honey

Read Reviews (37)

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

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Original recipe makes 12 servings Change Servings

9 sweet potatoes, peeled and cubed
1/2 cup honey
3 tablespoons grated fresh ginger

2 tablespoons walnut oil
1 teaspoon ground cardamom
1/2 teaspoon ground black pepper

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Directions

Preheat oven to 400 degrees (205 degrees C).
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.
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.

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PREP 10 mins
COOK 40 mins
READY IN 50 mins

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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.

—Jes

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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.

—BRENO4

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48 Ratings

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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.

—REMERSENDER

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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.

—CHERITHOMAS

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Nov 09, 2003

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

—JMSCRUGGS78

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Dec 02, 2003

Fresh ginger from the root makes a difference.

—VERONICA B

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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

—GAIL X

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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. :)

—Squinty Dew

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Nutrition

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.

Nutritional Information

Baked Sweet Potatoes with Ginger and Honey

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 149
Calories from Fat: 21

% Daily Value *
Total Fat 2.3g 4 %
Saturated Fat 0.2g 1 %
Cholesterol 0mg 0 %
Sodium 54mg 2 %
Potassium 345mg 10 %
Total Carbohydrates 31.7g 10 %
Dietary Fiber 3.1g 12 %
Protein 1.6g 3 %
** Sugars 15.7g
Vitamin A 277 %
Vitamin C 4 %
Calcium 4 %
Iron 7 %
Thiamin 7 %
Niacin 8 %
Vitamin B6 13 %
Magnesium 9 %
** Folate 6 %

* 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.