Roasted Sweet Potatoes with Honey and Cinnamon
Honey, nutmeg and cinnamon compliment this sweet potato dish perfectly for your Thanksgiving dinner!
Servings 6 people
Ingredients
- 3 Sweet Potatoes (washed, peeled, cubed)
- 1/4 cup Honey
- 1/4 cup Olive oil (or butter)
- 2 tsp. cinnamon
- Dash Pumpkin pie spice, nutmeg
- salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees F. Put the cubed sweet potatoes in a large zip lock baggie and add in olive oil, honey and spices. Seal baggie and shake it up until potatoes are coated nicely.
- Evenly spread on a cookie sheet and make sure they are coated well with the seasoning and honey.Bake in the oven for 30 minutes or until they are tender. Place in serving bowl, and drizzle with a little more EVOO for a finishing look.
Notes
Optional meringue from Food & Wine: Whisk together 4 egg whites and 2 Tbsp. granulated sugar in a bowl from a stand mixer over a saucepan of simmering water until just warm, 1-2 minutes. Transfer bowl to stand mixer with whisk attachment. Add 1/2 tsp. cream of tartar; beat on medium high speed until foamy. Gradually beat in 1/2 cup granulated sugar until whites are stiff and glossy (3 minutes). Spread meringue on potatoes using the back of a spoon. Broil or use a blow torch until meringue is golden.