Not Your Mother’s Sweet Potatoes

Remember the mashed sweet potatoes at Thanksgiving with the little marshmallows on top? Yeah, this is not that. (Sorry mom, but that dish had be convinced I hated sweet potatoes for 25 years.) Don’t get me wrong, there is a time and place for marshmallows. Usually around the bonfire, never on vegetables!

This recipe is so easy to make ahead. You can also just dump all the ingredients into a zip-lock bag and shake it. No need to get a bowl dirty.

Recipe

Ingredients:

• 3 sweet potatoes, peeled and cut into 1 inch pieces

• 1/2 cup of honey

• Olive oil for drizzling

• 1/2 tsp salt

• 1/2 tsp pepper

• 1/2 tsp cinnamon

• 1/2 tsp cumin

• 1/2 tsp paprika

• 1/4 tsp nutmeg

Instructions:

• Preheat oven to 375 degrees.

• Put peeled, chopped, sweet potatoes into a bowl (or zip-lock bag) and drizzle with olive oil. Stir to coat potatoes.

• Drizzle about half the honey over the potatoes, stir and then add the rest.

• Mix your spices together. I’ll be honest here. I’m terrible about measuring things, so adjust the spices to your own taste because I’m winging it. Sprinkle spices over potatoes, stirring as you go. Spread evenly on a baking sheet. They should look like this:

• Bake for about 50 minutes or until soft. Make sure to stir a few times throughout the bake time.

• Pairs well with meatloaf, found here: