Eat Your Vegetables: Roasted Sweet Potatoes

December 3, 2017

Working fresh veggies into our meals is something I try to do at least a few times a week. When these sweet potatoes are cooking up in the oven, I get requests for samples before dinner is served. That. Is a Veggie. Coup. Honestly, they smell like dessert. And they taste like a sweet treat. Serve them with a savory entrée, like a steak, or some oven baked meatballs, or broiled chicken. I throw any leftovers over some raw chopped kale with a lemony dressing and some crumbled feta.

Ingredients

4 sweet potatoes, peeled and cut into 1″ cubes.

1/2 cup olive oil

1/2 cup honey

1 teaspoon cinnamon

Dash of salt

 

Preheat the oven to 400 degrees and line a cookie sheet with non-stick foil. In a small bowl, mix the olive oil, honey, and cinnamon. Transfer the mixture to a gallon-sized Ziploc bag.  Add the cut sweet potato cubes and seal the bag. Squeeze the outside of the bag until the contents are well-mixed. Spread the mixture onto the cookie sheet and bake in the oven for 40 minutes, turning them halfway through. Season with salt and serve warm.

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