My sisters and I have always made fun of my mom's cooking. Don't get me wrong- it's not the taste/flavor that we ridicule. She's an amazing cook. It's the volume. She makes ridiculous amounts of food - especially at Holiday meals. And, they aren't typically very healthy. They start with vegetables, but usually end in a smothered, fried or marshmallow crusted [barely recognizable] version of the original. So, this past Thanksgiving, I did two things I had never even considered before: 1)I brought a date to dinner, AND 2)I brought my own side dishes. With an upcoming trip to South Florida planned, Kirk and I were trying to eat healthy and avoid the extra holiday pounds. Of course, I brought plenty for everyone, and surprisingly, most everyone prefered the healthier side dishes. This is an alternative to the sweet potatoes with melted marshmallows that Mom makes. Bon apetite!
Roasted Sweet Potatoes
Ingredients
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
Directions
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.
