Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip
Serves 410 mins prep45 mins cook
You can’t go wrong with warm sweet potatoes that are soft and tender in the middle and lightly crisped and caramelized on the outside!
0 servings
What you need
Instructions
Sweet potatoes: -1 Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray; set aside. -1 Slice potatoes into 1-inch chunks and put into a gallon-sized Ziplock. -1 Open bag and add honey, oil, cinnamon, optional salt and pepper to taste, optional seasonings to taste, seal bag, and toss potatoes to coat. Really manipulate the potatoes around inside the bag, pushing the ones on the top to the bottom and vice versa, to equally distribute the honey, oil, and spices. -1 Using your hands, transfer potatoes to baking tray, arranged in a single flat layer and not touching, if possible. *(see note) -1 Bake for about 20 to 25 minutes, remove from oven, and flip potatoes over using tongs. -1 If desired and if there’s extra marinade, lightly and evenly drizzle potatoes with what remains from Ziplock bag. -1 Return tray to oven and bake for about 15 to 20 more minutes, or until fork-tender and done. Keep a close eye on potatoes in the final moments of baking so they don’t burn. Baking times will vary based on oven variances, the potatoes and how thick they’re cut, how full the tray is, and how well done you like them. -1 Optionally (but recommended) serve potatoes with dip or your favorite condiments as soon as they’re cool enough to eat. -1 While potatoes finish baking, make the dip. Honey-Cinnamon Dip: -1 Add all dip ingredients to a small bowl and whisk until smooth and combined. Transfer to ramekin if desired for serving.View original recipe