Tuesday, November 25, 2008

Roasted Sweet Potatoes with Honey Butter Glaze

Since Seth isn't a big fan of the traditional "candied yams" dish, I opted for a less sweet version and it turned out great! This is another food network recipe. We love baked sweet potatoes and I think I will make this in their place as a side dish for future weeknight dinners because they are so yummy and pretty quick to make. Next time I make them, I am going to try using melted butter instead of olive oil because I think the flavor would be better. I also combined the ingredients for the glaze before drizzling it on top to save time.

4 sweet potatoes, peeled and cut into 1-inch cubes (I used 2 large yams and it was just right)
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper

Preheat oven to 375 degrees F.

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.

Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

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