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Honey and Rosemary Sweet Potatoes

Honey and Rosemary Sweet Potatoes

Name: Honey and Rosemary Sweet Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 2 tablespoons olive oil; ¼ cup honey; 2 tablespoons chopped fresh rosemary; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 3 large sweet potatoes, peeled and cut in 1-inch cubes

Rating: 4.49 stars

100 Ratings
77 Reviews
11 Photos

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.

By Coco

Recipe Summary

prep:

15 mins

cook:

1 hr

total:

1 hr 15 mins

Servings:

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

2 tablespoons olive oil
¼ cup honey
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 large sweet potatoes, peeled and cut in 1-inch cubes

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.

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Step 2

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.
Step 3

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.

Cook's Note

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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving:

280 calories; 4.7 g total fat; 0 mg cholesterol; 513 mg sodium. 57.7 g carbohydrates; 3.7 g protein; Full Nutrition

Reviews (77)

Most helpful positive review

melissxx

12/16/2010

Very easy and sooo delicious. The carmelized glaze started to stick as they started to cool when removing from the foil lining so I just put the pan back in the oven to re-warm and they came off fine! Read More

Helpful

(30)

Most helpful critical review

hälsan själv

12/22/2010

only one star if you put honey on them - without i'd give them five stars Read More

Helpful

(8)

100 Ratings

5 star values: 67
4 star values: 23
3 star values: 6
2 star values: 0
1 star values: 4

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

melissxx

12/16/2010

Helpful

(30)

Valerie

11/30/2010

Absolutely delicious! I love Rosemary and probably added more but this was the perfect alternative to sweet potato casserole at thanksgiving. I sprinkled a little brown sugar on them at the end. Read More

Helpful

(23)

SYNEVA B

11/29/2010

Tried these for Thanksgiving. They were extremely easy to make. They made the whole house smell delicious. Everyone liked them except my husband who said they were good for sweet potatoes (enough said not this recipes fault). I made them and traveled with them and then reheated. Probably better straight from the oven. I'd make them again as they were easy and good. Read More

Helpful

(14)

lutzflcat

03/21/2011

This was TOTALLY delicious. I was a little cautious with the rosemary but next time I'll use the full 2 tbsp recommended. Watch your time on this as mine were done in 30 minutes so I didn't increase the temperature at the end. Good and easy recipe that will be made often. Read More

Helpful

(11)

Deb C

12/13/2010

So easy and delicious. The rosemary was a nice variation to my usual method of baking sweet potatoes. This recipe doesn t need any adjustments. Read More

Helpful

(10)

indyfoody

02/04/2011

These were good. The rosemary and honey are nice flavors with the sweet potatoes. If I make them again however I will go lighter on the rosemary. There was a bit too much of the herb for me. Read More

Helpful

(10)

France C

08/24/2015

Woah Nellie these are tasty! Use parchment instead of foil and there will be no sticking. These smell amazing when they're cooking! Everyone gobbled these up. I used about half the amount of rosemary to be safe (it can be overpowering) but next time I'll use the full amount. I also used half the amount of black pepper. This one's a keeper! Read More

Helpful

(9)

hälsan själv

12/21/2010

only one star if you put honey on them - without i'd give them five stars Read More

Helpful

(8)

Tracy 797

01/06/2011

These were great! A lot better for you than loading the sweet potatoes up with butter and brown sugar (not that that's not also delicious). This still had sweetness from the honey but the rosemary really added something different. Very easy to make too. Will definitely make this again. Read More

Helpful

(7)

More Reviews

Reviews for: Photos of Honey and Rosemary Sweet Potatoes

1 of 77

All Reviews

Absolutely delicious! I love Rosemary and probably added more but this was the perfect alternative to sweet potato casserole at thanksgiving. I sprinkled a little brown sugar on them at the end.

So easy and delicious. The rosemary was a nice variation to my usual method of baking sweet potatoes. This recipe doesn t need any adjustments.

These were good. The rosemary and honey are nice flavors with the sweet potatoes. If I make them again however I will go lighter on the rosemary. There was a bit too much of the herb for me.