Honey and Rosemary Sweet Potatoes
Baked until chewy on the outside and soft on the inside, these are a perfect balance of salty and sweet. The rosemary makes them addictive.
Recipe Summary test
Everything in this recipe can be adjusted to taste. I like a lot of rosemary, if you don't, you should probably cut it back. I use enough honey just to accentuate the sweetness of the sweet potatoes and caramelize the outsides better-- if you want it to be more like a glaze, increase the honey. These can be served warm or at room temperature-- they are delicious both ways.