Honey Roasted Sweet Potatoes

Remember my quest to eat more sweet potatoes. Well, I usually bake them in the oven and eat them plain like every other Korean person, but I thought I'd try a new recipe. This requires slightly more effort than throwing whole sweet potatoes into an oven, but it's a nice variation. I would cut down on the oil for next time though, it was way too oily. It doesn't require all that oil.

Honey Roasted Sweet Potatoes

Ellie Krieger

2 pounds red-skinned sweet potatoes

2 tablespoons olive oil (I would adjust to make sure the potatoes are well covered, but I don't think you need this much oil)

2 tablespoons honey

1 teaspoon fresh lemon juice

1/2 teaspoon salt

Preheat oven to 350 degrees F.

Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish.

In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.

I flipped them around halfway through, but here's what they looked like after an hour.

Roasting carrots the same way would be mighty tasty too. I found myself just nibbling on this for breakfast, as a snack and for dinner, so it's pretty versatile.

I'm trying this recipe next. The best part is that it takes even less prep work, no peeling the skin! Sweet (potato)! I know, so corny I am. Have mercy, it's been a long week ... =)