TUESDAY EATS WITH CATHY - ROASTED HONEY & CINNAMON SWEET POTATOES RECIPE

Ingredients

• 3 Sweet Potatoes (medium size, peeled and cubed into 1‑inch pieces)
• 1.5 tsp Cinnamon (ground)
• 0.375 tsp Black Pepper (freshly ground)
• 3 tbsp Olive Oil (extra‑virgin preferred; any neutral oil works)
• 0.75 tsp Salt (kosher or sea salt)
• 3 tbsp Honey (light or clover honey)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and allow it to preheat while you prepare the potatoes.

   Time: PT5M

   Temperature: 375°F

2. Prepare Sweet Potatoes

   Peel the sweet potatoes and cut them into uniform 1‑inch cubes so they roast evenly.

   Time: PT7M

3. Mix Seasoning & Wet Ingredients

   In a large mixing bowl combine the cinnamon, black pepper, salt, olive oil, and honey. Stir until the honey is fully dissolved.

   Time: PT3M

4. Coat Sweet Potatoes

   Add the cubed sweet potatoes to the bowl and toss with your hands or a spatula until every piece is evenly coated with the seasoning mixture.

   Time: PT5M

5. Arrange on Baking Rack

   Line the baking rack with a sheet of foil (or parchment) and spread the coated potatoes in a single layer, ensuring they aren’t stacked.

   Time: PT3M

6. Roast

   Place the rack in the preheated oven and roast for 25‑30 minutes, stirring or flipping the potatoes halfway through to promote uniform browning.

   Time: PT30M

   Temperature: 375°F

7. Finish & Serve

   Remove the roasted sweet potatoes, optionally garnish with a pinch of extra cinnamon or fresh herbs, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

2 g

Carbohydrates

45 g

Fat

9 g

Fiber

4 g