Honeyroastedsweetpotatoes Recipes

Steps:

• Preheat oven to 375 degF (190 degC).
• Lightly coat a baking dish with cooking spray.
• Lay potatoes in single layer in baking dish and scatter onions on top.
• In a small bowl combine melted butter, honey, mustard, salt and pepper, drizzle over potatoes.
• Bake in oven for 35 minutes or until tender, stirring halfway through.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F.
• Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss sweet potatoes, 1/2 cup honey, and olive oil together in a bowl until potatoes are completely coated. Spread potatoes out on a baking sheet and drizzle any remaining olive oil mixture over the top.
• Bake in the preheated oven until tender, 25 to 30 minutes. Cool on the baking sheet, 5 to 10 minutes; dust potatoes with cinnamon. Transfer sweet potatoes to plates and drizzle with remaining honey.

Steps:

• Preheat oven to 350 degrees.
• In a small micorwave safe bowl combine butter, honey and lemon juice.
• Microwave until butter melts, add cinnamon.
• Place cubed potatoes in a large bowl and pour honey mixture over potatoes, toss to coat.
• Place in a roasting pan, salt and bake for about 50 minutes, or until tender, stirring occasionally.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.
• Mix the olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir the sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet.
• Bake in the preheated oven until tender, about 45 minutes. Turn oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.

Steps:

• Preheat oven to 350°F. Poke holes all over sweet potatoes and wrap each in foil. Place on a foil-lined rimmed baking sheet and roast until potatoes are tender, 60-70 minutes (if you have one, use a cake tester to poke right through foil). Unwrap and let sit until cool enough to handle. Increase oven temperature to 450°F. Meanwhile, combine chile, honey, and butter in a small saucepan; season with salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar.
• Smash sweet potatoes with your palm, then tear into bite-sized pieces (including skin), the more irregular, the better. Place in a large bowl and add half of hot honey (do not include chile as it will burn); season with salt. Arrange pieces, skin side down, in a single layer on an unlined rimmed baking sheet and roast until browned and crisp around the edges, 20-25 minutes. Drizzle with remaining hot honey with chile.

Steps:

• Heat the oven to 425 degrees. Poke sweet potatoes all over with a fork and place them all directly on the oven rack. Roast until they are very tender, with bits of sweet potato sugar caramelizing in the spots they've been poked, 50 to 60 minutes.
• Meanwhile, melt the butter in a small pot over medium heat, swirling the pot just until the butter starts to bubble and brown, about 5 minutes. Add the honey, vinegar and red pepper flakes, swirling to combine (it will bubble up quite a bit), and season with salt and pepper. Remove from heat and set aside.
• Once the sweet potatoes are out of the oven, slit them down the middle. Warm the browned butter mixture, and pour over the sweet potatoes. (Alternatively, scoop the flesh out of the skins and transfer to a bowl or serving dish, then drizzle with the browned butter sauce.) Generously sprinkle with flaky sea salt.

Steps:

• Preheat oven to 375°. Place potatoes in a large bowl. Whisk together honey, oil, salt, cinnamon and pepper; add to potatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 45-50 minutes, stirring once.

Steps:

• Preheat oven to 375 degrees. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey, and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife, about 1 hour.