Honey Roasted Sweet Potatoes with Cinnamon Recipe
Honey Roasted Sweet Potatoes with Cinnamon
Submitted By: Jan K.
Adapted From: Serious Eats
Ingredients:
3 Lbs Sweet Potatoes - peeled and cut into 1 inch 'cubes'
¼ Cup Honey - can substitute maple syrup or agave nectar if desired
4 Tbs Butter
3 Tbs Olive Oil - can substitute grape seed, canola, vegetable, or saffron oil
2 tsp Fresh Ground Cinnamon
Fresh Ground Black Pepper and Kosher Salt to taste
-OPTIONAL-
2 Tbs Flat Leaf Parsley - fine chopped
Preparation:
- Place the peeled and 'cubed' sweet potatoes in a medium/large pan or pot and add enough water to cover by at least 2 inches
- Place over medium-high heat and bring to a simmer - As soon as a simmer has been achieved, remove from heat, cover, and set aside for 1 hour
- Set oven racks to top third and middle third positions and preheat oven to 400ºF
- Drain the sweet potatoes thoroughly and transfer to a large mixing bowl - Drizzle the olive oil over the top and season with salt and pepper to taste - Toss to thoroughly coat the sweet potatoes
- Transfer the 'cubed' and coated sweet potatoes to 2 aluminum foil lined baking sheet pans and spread into single layers
- Place the baking sheet pans in the oven and allow to bake (undisturbed for 25-30 minutes until the bottom side of the sweet potatoes are browned
- 'Flip' the sweet potato pieces and return to the oven (make sure you rotate the sheet pans - top to bottom and rotated 180º) - Allow to bake until the new bottom side is browned and the sweet potatoes are tender (apx 20 minutes more)
- Meanwhile, place a large skillet over medium-low heat and melt the butter and honey together - Add the ground cinnamon and whisk until thoroughly combined and mixture has thickened to a syrup like consistency
- Transfer the roasted sweet potatoes to the skillet - Add the chopped parsley (if using) - Sauté for a minute or two until the sweet potatoes are well coated
- Transfer to a serving dish and serve warm
