Roasted Sweet Potatoes with Honey and Spices: Thanksgiving Side dish
Roasted sweet potatoes with honey and spices
- 2 sweet potatoes peeled and cut into 1-inch cubes (Approximately 4 cups chopped)
- 2 ½ tablespoon extra-virgin olive oil plus more for drizzling potatoes after cooked
- 1 tablespoon honey
- 1½ tablespoon Tone’s Rosemary garlic seasoning
- 1/4 teaspoon red chili
- 1/2 teaspoon cumin powder
Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. In bowl mix in oil, honey, rosemary garlic seasoning, cumin and red chili powder and coat over the potatoes. Roast for 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.
Calories: 301kcal | Carbohydrates: 35g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 73mg | Potassium: 438mg | Fiber: 4g | Sugar: 14g | Vitamin A: 18443IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg