4.8 from 12 votes
Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip
šÆš š You canāt go wrong with warm sweet potatoes that are soft and tender in the middle and lightly crisped and caramelized on the outside! The simple honey-cinnamon dip is and creamy, loaded with flavor!
Prep Time
10 mins
Cook Time
45 mins
Additional Time
5 mins
Total Time
1 hr
Servings:
4
servings
Calories:
343 kcal
Course:
Side Dish, Salad
Cuisine:
American
Ingredients
Sweet Potatoes
- 2 sweet potato technically I used red yams, washed, peeled, and trimmed into 1-inch chunks, large or 3 medium/large
- 3 to 4 tablespoons honey
- 3 to 4 tablespoons coconut oil or another oil, i.e. olive, vegetable, canola, in liquid state
- 1 tablespoon cinnamon or to taste
- pinch black pepper optional and to taste
- pinch salt optional and to taste
- pumpkin pie spice nutmeg, ginger, allspice; all optional and to taste
Honey-Cinnamon Dip
- ā cup Greek yogurt light versions okay, plain or vanilla, or sour cream
- 2 to 3 tablespoons honey
- 1 teaspoon cinnamon or to taste
Instructions
Sweet potatoes:
- Preheat oven to 400F. Line a baking sheet with aĀ SilpatĀ or spray with cooking spray; set aside.
- Slice potatoes into 1-inch chunks and put into a gallon-sized Ziplock.
- Open bag and add honey, oil, cinnamon, optional salt and pepper to taste, optional seasonings to taste, seal bag, and toss potatoes to coat. Really manipulate the potatoes around inside the bag, pushing the ones on the top to the bottom and vice versa, to equally distribute the honey, oil, and spices.
- Using your hands, transfer potatoes to baking tray, arranged in a single flat layer and not touching, if possible. *(see note)
- Bake for about 20 to 25 minutes, remove from oven, and flip potatoes over using tongs.
- If desired and if thereās extra marinade, lightly and evenly drizzle potatoes with what remainsĀ from Ziplock bag.
- Return tray to oven and bake for about 15 to 20 more minutes, or until fork-tender and done. Keep a close eye on potatoes in the final moments of baking so they donāt burn. Baking times will vary based on oven variances, the potatoes and how thick theyāre cut, how full the tray is, and how well done you like them.
- Optionally (but recommended) serve potatoes with dip or your favorite condiments as soon as theyāre cool enough to eat.
- While potatoes finish baking, make the dip.
Cup of Yum
Honey-Cinnamon Dip:
- AddĀ all dip ingredients to a small bowl and whisk until smooth and combined. Transfer to ramekin if desired for serving.
Notes
- *Tip: Donāt dump potatoes from bag onto baking tray because excess marinade will get onto baking tray and it will be prone to burning. Save any remaining marinade in Ziplock bagĀ to be added halfway through baking.
- Storage: Dip will keep airtight in the fridge for up to 1 week.
Nutrition Information
Serving
1serving
Calories
343kcal
(17%)
Carbohydrates
53g
(18%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Cholesterol
2mg
(1%)
Sodium
59mg
(2%)
Fiber
5g
(20%)
Sugar
38g
(76%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 343
% Daily Value*
| Serving | 1serving | |
| Calories | 343kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 2mg | 1% |
| Sodium | 59mg | 2% |
| Fiber | 5g | 20% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.