Roasted Sweet Potatoes
Roasted Sweet Potatoes are a kitchen staple and a go-to side dish. In this recipe, slices of sweet potato are seasoned with honey and rosemary, and oven roasted until caramelized and tender.
Servings: 6 servings
Ingredients
- 2 lb sweet potatoes
- 2 tbsp olive oil
- Kosher salt and ground pepper to taste
- 2 tbsp raw honey or maple syrup
- 1 tbsp chopped fresh rosemary
Instructions
- Preheat your oven to 425ºF and line a large sheet pan with parchment paper.
- Peel the sweet potatoes and cut them into 3⁄4-inch thick rounds. Place them onto the prepared sheet pan.
- Drizzle with the oil and add a generous pinch of salt and pepper. Toss well to coat, then arrange in a single layer with some space in between.
- Roast for 25-30 minutes, or until fork tender. Drizzle the potatoes with honey and sprinkle with the rosemary. Return to the oven and bake for 10-15 minutes, or until golden browned.
Notes
- Store leftovers in an airtight container or resealable bag. They’ll keep in the fridge for up to five days or in the freezer for a month. They thaw very quickly at room temperature.
- To reheat, spread the potatoes on a baking sheet, drizzle them with a touch more oil, and bake them at 450 degrees for 5-6 minutes or until hot. Alternatively, you can also reheat them on the stovetop. Simply add them to a cast-iron skillet (or your favorite non-stick pan) with a bit of olive oil, and cook until warmed through.
Nutrition
Serving: 1serving | Calories: 193kcal | Carbohydrates: 36g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 132mg | Potassium: 515mg | Fiber: 5g | Sugar: 12g | Vitamin A: 21460IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg