The balance of flavor in the rosemary herb, spice in the ginger, and touch of extra sweetness in the honey balances this dish out to accompany any other part of your meal.

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Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly butter a large baking dish.

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  • Whisk honey and milk together in a bowl until smooth.

  • Place sweet potatoes in a large bowl. Add honey-milk mixture to sweet potatoes and toss to coat; soak for 10 minutes. Drain 1/2 of the liquid from the bowl.

  • Mix ginger, rosemary, grapeseed oil, cardamom, black pepper, cloves, and salt with the sweet potatoes until coated. Spread potatoes in a single layer in the prepared baking dish.

  • Bake in the preheated oven for 20 minutes. Flip potatoes and continue cooking until tender and browned, about 20 minutes more.

Editor's Note:

The nutrition data for this recipe includes the full amount for the honey-milk mixture. The actual amount consumed will vary.

Nutrition Facts

264 calories; protein 3.6g 7% DV; carbohydrates 55.4g 18% DV; fat 4g 6% DV; cholesterol 1.1mg; sodium 218.9mg 9% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2017
This was wonderful! I can across the recipe while searching for recipes using grated ginger since I had just harvested some from the garden. My budget didn't allow me to add Cardamom or grapeseed oil (subbed EVOO) and I forgot the ground cloves but it was wonderful and I'll make this one again! Read More
(1)

Most helpful critical review

Rating: 2 stars
11/24/2017
I really wanted to like it especially since I was happy to find a recipe that did not call for the usual oj and brown sugar but nope; the flavor to me was blech...I have so many leftover and I think I ll give it the dogs Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/16/2017
This was wonderful! I can across the recipe while searching for recipes using grated ginger since I had just harvested some from the garden. My budget didn't allow me to add Cardamom or grapeseed oil (subbed EVOO) and I forgot the ground cloves but it was wonderful and I'll make this one again! Read More
(1)
Rating: 5 stars
02/23/2016
I wondered if I would like this, after I took a look at the spices. I tried it anyway, because I love ginger, and wow, this brings it! Very pungent spices really zing up this dish. I found myself sampling one slice, and then another, until I had "sampled" almost a full serving! Beware though, I used only 4 large sweet potatoes, and they were more than a single layer in a sheet pan. This recipe could definitely use a weight amount for the sweet potatoes, so use your judgment, or be ready to do two pans. Read More
(1)
Rating: 2 stars
11/24/2017
I really wanted to like it especially since I was happy to find a recipe that did not call for the usual oj and brown sugar but nope; the flavor to me was blech...I have so many leftover and I think I ll give it the dogs Read More
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