For a healthier option, try air-fried shrimp tempura. Serving this with sweet chili sauce is also a wonderful idea.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons olive oil
- ¼ cup honey
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 large sweet potatoes, peeled and cut in 1-inch cubes
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.
- Mix olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange them in a single layer on the prepared baking sheet.
- Bake in the preheated oven until tender, about 45 minutes. Turn the oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.
- Everything in this recipe can be adjusted to taste. I like a lot of rosemary, but you should probably cut it back if you don’t.
- I use enough honey just to accentuate the sweetness of the sweet potatoes and caramelize the outsides better. If you want it to be more like a glaze, increase the honey.
- These potatoes can be served warm or at room temperature — they are delicious both ways.
Reviews
Made this for a family gathering & everyone loved it! Even the kids. I modified by adding a tablespoon of bourbon & mixed all ingredients in a small shaker before adding to diced sweet potatoes. As our family says “it’s a keeper “.
This was so easy and my guests loved it. This is a new staple for our household.
Easy recipe and delicious.
Excellent, very good flavor from the rosemary.
Making this for the 2nd time. This time I’m using canola oil, a little less rosemary than I used last time which I used more than 2 tbs last time. I decided to use brown sugar and cherrywood smoked salt.
Great recipe. Made in quantity for a church dinner so a bit labor intensive but especially popular with the vegans in the crowd. One hint- I microwaved 5 large sweet potatoes for 1 minute – then cut in 1/2” slices. (Softens them just enough to ease slicing). Then I tossed with rosemary etc in plastic bag. Baked 30 minutes at 350. When slightly cooled I took a sharp knife and took off the skin. Worked great. Easier than peeling. Reheated on low oven to serve. 35 large potatoes fed 75 people with s bit to spare.
This has become a favorite at Thanksgiving! Nice alternative to the traditional sweet potato casserole.
My bad, not the recipe. I just started raising bees and this honey recipe seemed like a great way to eat some honey. The basic combination of ingredients and 45 minute initial cook time went fine. But instead of pulling the cubes before upping the temp for the final 15 minutes I just turned up the temp and left the cubes in the oven. Big mistake. They turned out black on one side. I’m going to make em again and do it right.
I’ve made this several times and brought to parties/BBQs and it is always a hit. I stopped peeling the potatoes, no need. Just chop, mix everything really well in a plastic bag. Set up a baking sheet with parchment paper, spread out the potatoes flat, bake and perfection. Then I toss in a chafing pan cover for transportation and reheating as needed when I get to my final destination. Or put in a covered dish for home serving.
First time I made these were for Thanksgiving and everyone loved them. I have made them several more times and this is our favorite way to prepare sweet potatoes or yams. The fresh rosemary is what makes it so good…I happen to have a plant to harvest from easily. I still like them just baked or oven fried too.
I microwaved the potatoes the potatoes to save tme. These were awesome
I didn’t make any changes. It was very good and I would make them again.
I love this recipe so much that I make a large batch at the beginning of the week and have a little each day with lunch! SO delicious!!!
Easy and wonderfully delicious!!!
These are soooo good! I took them to a dinner party and they were a hit. I’ll defini be making these again, like the fresh rosemary in it.
Nice flavor combination! I pulled mine out of the oven after 35 minutes because they were already getting mushy.
To the reviewers who said the potatoes got burnt: it’s not because of the honey, but because the recipe calls for olive oil. This is a mistake. The burning point for olive oil is low. Use either canola oil or walnut oil. Pour the honey into a bowl and mix in the 2 T oil, then add the rosemary and 1/2 tsp salt along with 1/4 tsp of pepper (less than the recipe calls for). I cubed the sweet potatoes, tossed them in a bowl with the sauce, threw them in a parchment-lined 9 x 13 ceramic pan, and baked at 400 for 45 minutes, stirring them after 20 mns. Turned out really good, with a bit of a glaze.
Came out very well. only modification I made, was I used orange blossum honey!
I didn’t care so much for the rosemary
Made this as a tag along. It was my 1st time with fresh rosemary. The aroma and taste was very pleasant. However I did not find it sweet enough for sweet potatoes. Next time will need to triple the honey. The Rosemary kept it separate from the squash so if I did not know which was which on the table I honestly would have assumed it was squash with rosemary.
Definitely a “keeper” recipe. It’s even delicious the day after.