I don’t have to tell you that sweet potatoes are packed with nutrients. They are especially high in vitamin A and potassium. Roasting them in the oven makes it easy to make these anytime. Roasting produces creamy bites of deliciousness and concentrates their natural sweetness. Adding a touch of honey intensifies their natural sweetness and adding lemon juice and lemon zest really brightens their flavor and makes this recipe mouthwateringly scrumptious! This is one vegetable dish that will get your kids eating their veggies without complaint!
I love how easy it is to make these! Once you get them prepped and into the oven, they can happily roast away while you’re preparing the main dish for dinner. A big shout out to Maike at cheerfulcook.com for this outstanding recipe!!!
Start by gathering together the ingredients, 2 lbs sweet potatoes, lemon, olive oil, butter, and honey.
Add salt and pepper as well. I topped these with chopped, preserved lemon peel after roasting them for even more lemony goodness.
Did you know that there is no need to throw out lemons when you have bunch of them, more that you can use at that time? Sure. you can juice them and freeze the juice to use later but you can also preserve lemons to use later on. Check back here, Natureway.com, in a few days to learn all about how to preserve lemons and how to use them in your cooking.
Use a vegetable peeler to peel sweet potatoes and then cut them into 1 inch sized pieces. Try your best to cut them all to about the same size so that they cook evenly. Place sweet potato chunks in a large mixing bowl and add salt and pepper. Set them aside.
Zest a lemon, set zest aside.
Juice one lemon. Set lemon juice aside.
Place butter, olive oil and honey in a small sauce pan.
Bring the mixture to a simmer over medium high heat.
Turn off heat and stir in lemon juice, lemon zest, cinnamon and nutmeg.
Toss cubed sweet potatoes in the honey/butter/lemon sauce to coat the chunks of sweet potatoes.
Line a cookie sheet with aluminum foil.
Spread sweet potatoes along with the honey/butter/lemon sauce onto prepared cookie sheet in a single layer.
Bake in a preheated 425 degree oven for 20-30 minutes. Toss chunks with a spatula about half way through cook time (after about 15 minutes) to ensure sweet potatoes cook and caramelize evenly on all sides. Sweet potatoes are done once glaze has caramelized, chunks start to brown nicely along the edges, and are soft when pierced with a fork.
Not only are these super easy to make but they are absolutely divine!!! Sweet, tangy, creamy…oh so good!
Honey Roasted Sweet Potatoes
Ingredients
- 2 lbs sweet potatoes
- ¼ cup honey
- 2 tbsp butter
- 2 tbsp olive oil
- 1 lemon, zested and juiced
- ⅛ tsp cinnamon
- nutmeg, freshly grated
- salt & pepper, to taste
- 1 tbsp diced preserved lemon peel, optional
Instructions
- Preheat oven to 425°F.
- Line a cookie sheet with aluminum foil.
- Peel and cut sweet potatoes into 1 inch sized chunks.
- Place sweet potato chunks in a large bowl and season generously with salt and pepper. Set aside.
- Zest and juice one lemon, set aside.
- In a small sauce pan heat, butter, olive oil and honey over medium heat until it foams up.
- Turn off heat and stir in reserved lemon juice, lemon zest, cinnamon and freshly grated nutmeg.
- Pour hot glaze over sweet potatoes in the bowl and toss to coat.
- Spread sweet potato chunks and glaze onto foil lined cookie sheet, in a single layer.
- Bake for 15 minutes.
- Toss chunks about half way through cook time to ensure they brown evenly on all sides.
- Sweet potatoes are done once glaze has thickendd and caramelized, the chunks start to brown nicely along the edges, and they are soft when pierced with a fork.
- To serve, top with a tablespoon of finely diced preserved lemon peel if desired.
Did You Make This?
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