These roasted sweet potatoes have become one of my favorite ways to satisfy a sweet craving. Honey, cinnamon, and olive oil caramelize beautifully in the oven, giving the potatoes tender centers and brûléed edges. They are delicious on their own, skin and all, or served warm with a scoop of vanilla ice cream.
Ingredients
- 3 sweet potatoes, washed and dried
- 1/3 cup olive oil
- 1 tsp cinnamon
- 2 tbs honey
Instructions
- Preheat oven to 375 F.
- Split the potatoes in half, mix the sauce and spoon all over the potatoes and don’t be afraid to add the extra.
- Bake them face down on a parchment lined baking sheet on the second shelf from the bottom, they will take 40-45 minutes in the oven.
- The secret to the caramelized brûlée like top is to keep them face down until they’re warm to the touch. I eat them with the skin on absolutely delicious. Enjoy!
Notes
- Pop the sauce in the microwave for 10 seconds to melt the honey then it’s easier to spread.