This sweet potato delicacy has become a family favorite because of its taste and simplicity. When you can just throw a few ingredients in a bowl and have it turn out as yummy as this recipe from Dashing Dish, it’s an easy choice for us! These honey roasted sweet potatoes usually get their debut as a sweet dinner side to go with fish, chicken, or steak. James and the boys love them as much as I do, so it’s a win for everybody! (Leftovers have also been known to be a perfect pair to scrambled eggs the next morning.)
I love to save any time meal prepping that I can, so I buy the packaged, cubed sweet potatoes from the store to cut out one more step. Since the ingredients only call for 2 sweet potatoes to serve 4 people, we often like to use the leftovers for breakfast the next morning as a perfect pair with scramble eggs. I hope you enjoy this fall treat as much as we have!
What you will need:
- 2 large Sweet potatoes, peeled and cut into 1/2-1 inch cubes
- 1/4 cup Honey
- 1 tsp. Cinnamon
- 1/2 tsp. Himalayan Salt
- Preheat oven to 375 degrees. Line a large rimmed baking sheet with foil and spray with cooking spray.
- Place cubed sweet potatoes, honey, cinnamon, salt, and sweetener into a medium bowl and toss until the potatoes are evenly coated. Then, spread the potatoes out evenly on the baking sheet.
- Roast in preheated oven for 30-40 minutes, stirring halfway through cooking. You’ll know your sweet potatoes are ready when they turn gold brown and are tender enough to pierce with a fork. Enjoy!