My husband was out of town last week so we basically ate pizza, McDonalds, and cold sandwiches alllllll week long. It was delicious and gross all at the same time.
The minute he came home I was back to serving real food with actual vegetables. I’m not sure why, because the man doesn’t really like vegetables. He’s basically an overgrown child when it comes to dinner time. He wants meat and potatoes and cheese and more meat and maybe a side of corn. In the last couple of years I’ve convinced him that broccoli is his favorite veggie and he eats that regularly. Other veggies? Not so much.
I don’t even know how a person can not like sweet potatoes. I mean, they taste like dessert. Especially since I’ve tossed them in honey and cinnamon. They aren’t overly sweet and they work perfectly as a side dish, but still. I think of sweet potatoes (and carrots!) as dessert vegetables.
So, like I was saying, my husband hated these which meant that I only had to share with the kids. Sometimes I don’t even care that he’s not eating anything healthy because it means more sweet potatoes for me!
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Honey Cinnamon Roasted Sweet Potatoes
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
2 large sweet potatoes, peeled and cut into 1 inch cubes
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 375 degrees.
In a large bowl, combine the honey, olive oil, cinnamon, salt, and pepper. Add the sweet potatoes and toss to coat.
Dump potatoes onto a large rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through cooking.
adapted from Tyler Florence>
Lovin’ my sweet potato recipes?
Check out these sweet potato cookies!
I also made some SKINNY sweet potato donuts…they sure don’t look or taste skinny, though!