Description
Sweet Harmony Honey Butter Roasted Sweet Potatoes offer a delightful balance of earthy sweetness and rich, creamy flavors, making them a perfect side dish for any occasion. This easy recipe elevates simple sweet potatoes with a luscious honey butter glaze, caramelizing to perfection for a comforting and visually appealing addition to your meal.
Ingredients
Scale
- 4 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh thyme leaves (optional)
- 1 tablespoon pumpkin seeds (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the cubed sweet potatoes with the olive oil. Toss until they are well coated.
- In a separate bowl, whisk together the melted butter, honey, cinnamon, salt, and black pepper until well combined, creating the honey butter mixture.
- Pour the honey butter mixture over the sweet potatoes and toss gently until all the cubes are evenly coated.
- Spread the sweet potatoes in an even layer on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and caramelized.
- If using, sprinkle fresh thyme over the sweet potatoes during the last 5 minutes of roasting.
- Remove from the oven, transfer to a serving dish, and garnish with pumpkin seeds. Serve warm.
Notes
- For a dairy-free option, substitute coconut oil or vegan butter for unsalted butter.
- Other herbs like rosemary or sage can be used instead of thyme.
- Toasted pecans can be used as an alternative to pumpkin seeds for garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: Approximately 15g
- Sodium: Approximately 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 15mg