In Southeast Asian nations, where it is frequently served with chicken rice, this steamed chicken is delectable and well-liked. It really is wonderful. It’s incredibly simple to create.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
Ingredients
- 3 pounds sweet potatoes, peeled and cubed
- ½ cup honey
- 3 tablespoons grated fresh ginger
- 2 tablespoons walnut oil
- 1 teaspoon ground cardamom
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss sweet potatoes, honey, ginger, oil, cardamom, and pepper together in a large bowl. Transfer to a large cast iron skillet.
- Bake in the preheated oven until sweet potatoes are tender and caramelized, about 40 minutes, stirring halfway through.
Reviews
This dish is so good, I can eat it every night. My room mate loved it.
After reading reviews I halved the cardamom, pepper and ginger. This was perfect for our family. I also used olive oil. I used it as a side to chicken tiki marsala and rice. I have pretty picky kids but they liked it alone and stirred in with the marsala.
Yummy. Left out the salt but it was delicious anyway!
LOVED THIS! I made as directed except cut the ginger amount in half and used ground ginger (all I had). I used garam marsala instead of cardamom bc again, it’s all I had. Putting this on the list! It’s sweet but works so well with sweet potatoes. My 1 year old daughter loved it (not surprising considering the honey!)
Awesome flavor, but will reduce ginger next time. I found that it took longer than recipe stated to get potatoes tender. I also stirred potatoes during baking.
The family enjoyed it but I made a few changes. I added cinnamon and 2 apples. The apples really complimented the sweet potatoes. Next time, I plan to add pecans or walnuts and maybe raisins or coconut flakes.
This is the best sweet potato recipe on the planet! Everyone raved about it at Thanksgiving, even the people who said they did not like sweet potatoes. Easy enough to make as part of an everyday meal. Easily scaled up or down to feed a crowd or just 2 or three.
After reading the other reviews, I reduced the ginger to 1 tablespoon, omitted the cardamom and pepper, and substituted with 1 teaspoon of roasted cinnamon. They were a big hit at my health conscious Christmas party.!
You must like ginger if you make them. They were good and easy to make. Personally I found the ginger a little overwhelming but others at the table said they were good. Too bad Dad is around anymore. He used to love ginger!
I love this recipe, as does my whole family. It has become a frequent request for family gatherings. I do substitute hazelnut oil in place of walnut oil, as my dad does not like walnut, and it is absolutely delicious! I also use half sweet potato, half yams to give it a little color.
I thought this was good. Subbed for walnut oil and cardamom as others did. Tasty and will make again. Thanks for the recipe.
This was the first time I have ever made sweet potatoes. My family loved this recipe. After reading prior reviews, I only used 1 tablespoon of ginger. Next time I will probably use only 1/2 tablespoon of ginger, as it was still pretty strong for me. Per prior reviews, I also used 1/4 nutmeg & 1/4 cinnamon instead of the cardamom. I also added about a 1/2 cup of brown sugar. I baked my potatoes in a glass, pyrex dish instead of an iron skillet. This took a little longer, but I did keep stirring for an even bake. Great Recipe!!!!
Did exactly what the recipe called for and it was amazingly delicious.
The Ginger gave it a super good flavor. I didn’t have cardamom, but it was good even without it. I added some brown sugar during the last 15 minutes of baking, and it tastes almost like baked apples only not so tart.
Just cut sweet potatoes in cube and put in pan in oven. Fait au chalet chez Jako vite fait.
good changeup for a side dish
I am not a sweet potato fan but the flavors were amazing in this dish and I enjoyed it. I also added candied pecans. Family loved it.
Delicious light flavor is great option for Thanksgiving, but allow for longer bake time. My sweet potatoes were1-1/4″ cubes and needed 50 minutes total bake time. Regretting my choice to reduce the cardamom per another reviewer advice–next time I’ll use full amount.
Delicious recipe! My new favorite way to make sweet potatoes. I substituted organic unrefined coconut oil for the walnut oil which gave it a subtle coconut flavor. I did not have cardamon so I used 1/4 tsp. cinnamon & 1/4 tsp. nutmeg.
These were good, but a little too sweet for me. The spices and honey masked the sweetness of sweet potatoes. Also, they stuck to the pan. I’d put foil down if I made them again.
Followed directions, substituting ground ginger for fresh (ran out), but realized it was way too gingery – ginger is one of those spices that does not follow the 1 fresh Tbsp = 1 dried tsp. Added some garlic powder and salt and it evened out the taste. Yummy.