Monday, August 16, 2010

Honey Roasted Sweet Potatoes

I don't know about the rest of you, but I get pretty bored with the same side veggies day in and day out. The sweet potato has great nutritional value, and it's relatively unique as a side dish. We've all become so used to eating sweet potatoes with brown sugar, butter, and marshmallows that we've forgotten that there's any other way. Ellie Krieger, one of my favorite Food Network chefs, created a great recipe for roasted sweet potatoes, and it's much kinder to the waist line. Don't worry - she uses honey, so the taters still have that yummy mix of sweet and salty tastes. The hardest part is peeling the sweet potatoes! Enjoy! - Allison Y.

Honey Roasted Sweet Potatoes
Adapted from Ellie Krieger on Food Network

2 pounds sweet potatoes (peeled and chopped into bite-size pieces)
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon lemon juice
1 teaspoon salt
Sea Salt (to taste)

Preheat the oven to 350. Lay sweet potato pieces in a single layer in either a roasting pan or a large baking dish. Whisk together honey, olive oil, and lemon juice in a small bowl. Pour mixture over the sweet potatoes and toss to coat. Sprinkle potatoes with salt. Bake for one hour, stirring occasionally. The potatoes should be tender when done.

*I sprinkled sea salt on the top of each serving. I like the large grain salt crystals - but be careful not to add too much! Remember that salt is a part of the original recipe.

*I served the sweet potatoes with Gorgonzola Stuffed Burgers, but they'd also be yummy alongside the Inside Out Steak Salad.

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