This is one of my favorite Thanksgiving side dishes: Roasted Sweet Potatoes with Honey and Cinnamon from The Food Network's Tyler Florence.
I've made a few adjustments:
I use both sweet potatoes and yams. The two colors-- gold and orange-- look great together on a platter or in a serving dish.
I wait to drizzle the honey over the potatoes until the last 5 minutes in the oven. Any sooner and it burns.
I also skip the extra olive oil at the end-- the dish doesn't need it.
Play with the seasonings to suit your own taste. More cinnamon? Great! A little extra sea salt and pepper? You bet! This is a fantastic mix of salty and sweet flavors and it's full of vitamins C, B6 and fiber.
My whole family devours this recipe. Enjoy!
4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper
Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 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.
SERVES: 4 (SIDE); Calories: 304; Total Fat: 15 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 41 grams; Sugar: 24 grams; Fiber: 5 grams; Cholesterol: 0 milligrams; Sodium: 216 milligrams