Honey and Rosemary Sweet Potatoes Popular Recipes

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Honey and Rosemary Sweet Potatoes

"Baked till chewy on the out of doors and soft at the internal, those are a really perfect balance of salty and sweet. The rosemary makes them addictive."

Ingredients :

2 tablespoons olive oil
1/four cup honey
2 tablespoons chopped clean rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper
three large sweet potatoes, peeled and cut in 1-inch cubes

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H15M

Preheat oven to 350 ranges F (175 levels C). Line a baking sheet with foil or parchment paper.
Mix the olive oil, honey, rosemary, salt, and black pepper collectively in a huge bowl, and stir the candy potato cubes within the combination to coat. Remove candy potato cubes with a slotted spoon, and arrange in a unmarried layer at the prepared baking sheet.
Bake within the preheated oven till smooth, about 45 mins. Turn oven heat up to 450 degrees F (230 degrees C) and bake till browned, some other 15 minutes.

Notes :

Everything on this recipe may be adjusted to taste. I like quite a few rosemary, if you don't, you need to probably cut it back. I use enough honey just to accentuate the wonder of the sweet potatoes and caramelize the outsides better-- if you want it to be greater like a glaze, growth the honey. These can be served warm or at room temperature-- they're delicious both methods.
Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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