Honey Roasted Sweet Potatoes

I love sweet potatoes. Unfortunately, no one else in my family does. The only time I eat sweet potatoes is around the holidays when there are other people to help me eat them. And even then, most sweet potato casseroles are loaded with sugar and calories, so I only eat a little.

When I stumbled across this recipe on the Food Network website, I was eager to try it. Ellie Krieger is one of my favorite FN chefs and she's well-known for reworking recipes to make them lower in fat and calories. I tweaked it a bit and added some spices I knew I'd like.

The results were amazing! This dish has all the wonderful goodness of sweet potatoes with a LOT less fat and calories. If you're looking to "lighten up" your Thanksgiving menu, give this a try.

Here's what you'll need:

2 lbs sweet potatoes (this will be about 3 large potatoes, depending on their size)
2 TBSP olive oil
2 TBSP honey
1/2 teas salt
1/2 teas cinnamon
1/4 teas ginger

Peel and dice the potatoes into small pieces. Try to make them all the same size so they bake evenly.


In a bowl, whisk together the remaining ingredients. Add the potatoes and toss to coat. Spread the potatoes in a single layer on a greased baking sheet. Bake at 350 degrees for about an hour until potatoes are tender. Stir every 10 minutes or so.


I loved how the potatoes were a little crispy on the outside and so tender on the inside. The honey added just the right amount of sweetness while the cinnamon and ginger gave the dish a hint of warmth. And they smelled so yummy, too!

For more yummy recipes, visit Tempt My Tummy Tuesday. This week it's being hosted at At the Well.