Autumn could be the most romantic season that we all await every year; the vibrant foliage is simply pleasing to the eyes. Thus, this Cinnamon-Roasted Sweet Potatoes Recipe complements that as it’s also good for the eyes. That’s courtesy of our harvest season favorite, the sweet potatoes, that provide high levels of vitamin A.
A holiday meal is almost tasteless without cinnamon. It’s the smell of holiday warmth. No wonder why there are no other spice that can evoke a sense of nostalgia with a touch of luxury than cinnamon.
Cinnamon is versatile not only as a culinary ingredient but also as perfume and even a medicinal component. It’s another potent antioxidant. It’s also credited for being antiviral, antimicrobial, and anti-inflammatory, keeping diabetes, heart diseases, cancer, and neurodegenerative disorders at bay.
These benefits are further enhanced by the addition of raw honey as our sweetener.
This Cinnamon-Roasted Sweet Potatoes Recipe is a creative, starchy, creamy, savory, and innovative side dish for Thanksgiving Day. When caramelized perfectly, the blend of honey, cinnamon, and herbs creates a magical taste that would really make you thank God for Thanksgiving Day! It’s perfect to make and prepare with the stellar turkey. The active preparation time is just 15 minutes (would be lower if sweet potatoes have already been prepped and used for other dishes), with at least 30 minutes’ inactive time in the oven.
Cinnamon-Roasted Sweet Potatoes
Equipment
- Roasting Pan
Ingredients
- 4 sweet potatoes peeled and cut into 1-inch cubes
- ⅛ cup extra-virgin olive oil plus more for drizzling potatoes after cooked
- ⅛ cup organic raw honey
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh parsley
- 1 teaspoon ground cinnamon
- 1 pinch of salt
- 1 pinch of black pepper freshly ground
Instructions
- Preheat the oven to 375ºF.
- In a small bowl, combine all the ingredients then transfer them, on a single layer, to a roasting pan (no rack) lined with aluminum foil. Toss in all the remaining ingredients and roast in the oven for 25 to 30 minutes or until tender.
- Once done, transfer them to a serving board or platter. Drizzle with more extra-virgin olive oil if preferred, serve and enjoy!
Notes
- This recipe yields 8 servings because it’s part of a 5-course menu. If you’re eating this as a standalone meal, on the other hand, just double the serving size and consider the nutritional information doubled as well.
Nutrition
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