Description
Sweet potatoes transform in the oven as honey caramelizes around each cube, filling the air with warm cinnamon notes. The result is tender, slightly crisp veggies, garnished with fresh parsley for a pop of color.
Ingredients
- 1.5 pounds sweet potatoes
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Peel the sweet potatoes and cut them into 1-inch cubes.
- In a large bowl toss the sweet potato cubes with olive oil, honey, salt, pepper, and cinnamon until evenly coated.
- Spread the coated sweet potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25 to 30 minutes, stirring once halfway through, until the sweet potatoes are tender and caramelized.
- Remove from the oven, transfer to a serving platter, and sprinkle with chopped fresh parsley.
Notes
- For extra depth of flavor add a pinch of smoked paprika or chili powder.
- You can substitute maple syrup for honey for a different sweetness profile.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F (175°C) oven for 10 minutes to restore crisp edges.