roasted sweet potatoes, rosemary honey vinaigrette

Name: Roasted Sweet Potatoes, Rosemary Honey Vinaigrette
Prep time: 25 min
Cook time: 35 min
Yield: 6
Cuisine: American
Ingredients: 5 cup(s) sweet potatoes, peeled and cubed; 2 tablespoon(s) extra-virgin olive oil, divided; 1/4 cup(s) honey; 3 tablespoon(s) white-wine vinegar; 3 tablespoon(s) fresh rosemary, chopped (do not use dried); 2 - garlic cloves, minced; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) freshly ground pepper

(1 RATING)

11 Pinches 2 Photos

Annacia *

Moose Jaw, SK

Updated on Jan 6, 2016

This makes a great side dish with a new and different taste. The honey in place of sugar is a welcome change up.

Rate

prep time 25 Min

cook time 35 Min

method Roast

yield 6 serving(s)

Ingredients

5 cups sweet potatoes, peeled and cubed
2 tablespoons extra-virgin olive oil, divided
1/4 cup honey
3 tablespoons white-wine vinegar
3 tablespoons fresh rosemary, chopped (do not use dried)
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

How To Make roasted sweet potatoes, rosemary honey vinaigrette

Step 1

Combine the potatoes and 1 tablespoon olive oil in a bowl, and toss well to coat. Spread in a single layer over a foil-lined 10-inch x 15-inch baking pan coated with nonstick cooking spray. Bake at 450° for 35 minutes or until light brown; do not stir.

Step 2

Whisk honey, vinegar, 1 tablespoon olive oil, rosemary, garlic, salt, and pepper in a bowl. Add the potatoes, and toss well to coat. Serve hot or at room temperature.
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