I never liked sweet potatoes growing up. In fact they were never even on my radar for something to eat, but by the time I hit college I began to love them.
I love that they are a starch, making you feel more satisfied. I love that they can be made into multiple things, fries, mashed, cubes, hash, the list goes on. But I think my favorite thing about them is they can easily be made into a sweet dish or a savory dish.
Today I wanted to share my honey cinnamon roasted sweet potatoes. I made this healthier version for Thanksgiving in place of candied yams and they ended up being a hit. The best part about them is they can easily be leftovers for breakfast, lunch, dinner or even incorporated into a snack.
But they are the perfect side dish for any get together, holiday, party or just for a weeknight dinner.
3-4 large sweet potatoes
1-2 T honey nektar crystals
1-2 T cinnamon
1-2 T coconut oil, melted
Begin by preheating your oven to 425 degrees F. Chop up sweet potatoes into small cubes. Line a baking sheet with aluminum foil and place your chopped potatoes on top. Melt 1-2 T coconut oil and coat your sweet potatoes with it. Sprinkle on your cinnamon and honey crystals and bake 25-30 minutes or until potatoes are soft. I like to finish mine off with a 2-3 minute broil to get a little crispy on the outside, but totally optional.
Looking to change up your holiday or party side dish, these are the perfect sweet, soft, crispy on the outside potatoes that everyone is sure to love.