Rosemary Honey Sweet Potatoes

Rebekah Durham Rebekah Durham
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The perfect sweet + savory holiday side dish – and SO easy to make! Sweet, savory, herby, caramelized, and absolutely perfect for your holiday table.

1h 20m 6
Easy Pescatarian Vegetarian Gluten Free Parve

Directions

Prepare the Rosemary Honey Sweet Potatoes

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

  2. Peel the sweet potatoes and slice them very thin. Chop your fresh rosemary.

  3. Add the sweet potatoes to a bowl and toss with the olive oil, honey, cinnamon, rosemary, and salt until everything is nicely coated.

  4. Arrange the sweet potatoes in a baking dish. Line them up in a straight row for a classic look, or get fancy and arrange them in a circle! Pour any remaining mixture over the top and drizzle with a little extra honey.

  5. Cover and bake for 45 minutes, then uncover and bake for another 20–25 minutes, or until the edges are beautifully golden and caramelized.

  6. Sprinkle a little fresh rosemary over the top before serving.

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