Cinnamon And Honey Glazed Sweet Potatoes Recipes

ROASTED HONEY-CINNAMON SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil.
• Pierce the sweet potatoes all over and heat in the microwave on high, turning them over halfway through, until cooked through, 8 to 12 minutes. (Some potatoes will cook faster than others. After cooking halfway, check the potatoes every 2 minutes; they should feel soft when you squeeze them.) Cut into large chunks and place on the prepared baking sheet.
• Stir together the butter, honey, chile powder, cinnamon and 1/4 teaspoon salt in a small bowl. Pour the mixture over the potatoes and toss to coat. Roast until the honey butter is bubbly and the potatoes are glazed, 15 minutes. Toss well. Sprinkle with the chopped pecans and bake until the nuts are toasted, about 5 minutes more. Season with salt and serve.

CINNAMON HONEY GLAZED SWEET POTATOES

Steps:

• Preheat oven to 375° F. Layer a large baking sheet with parchment paper and then spray with cooking spray.
• Combine butter and honey in a large skillet and melt over medium heat.
• Remove from heat and toss in chopped sweet potatoes to coat with honey butter mixture. Sprinkle in salt and pepper; stir to combine.
• Place the chopped and coated sweet potatoes in a single layer on top of the parchment paper.
• Sprinkle with cinnamon and bake for 30 minutes at 375° F. Remove from oven and dust parsley over the top prior to serving.
• Melt the butter and honey in a large cast-iron skillet, add the chopped potatoes, season with salt and pepper, and then sprinkle with cinnamon.
• Place the cast-iron skillet on top of the grill grates and cook at 375° F for 30 minutes or until the potatoes are fork-tender. Dust with dried or fresh herbs prior to serving.
• Transfer the prepared melted honey-butter mixture plus sweet potatoes to the center of a large piece of foil. Season well with salt and pepper, sprinkle with cinnamon, and then roll the foil up to ensure the mixture doesn't leak out.
• Place the foil packets on top of the grill grates for 30 minutes at 375° F.
• If you like those pretty grill marks on your veggies, then chop each sweet potato into sliced rounds - keeping them at the same width.
• Brush with olive oil and use tongs to place directly on the grill grates. Cook at 375° F until you achieve the perfect markings and then transfer to your cast-iron skillet with the melted butter and honey. Stir to coat each potato.
• Season well, sprinkle with cinnamon, and complete the cooking process in the skillet on the grill until the potatoes are fork-tender.

ROASTED SWEET POTATOES WITH HONEY AND CINNAMON

Steps:

• 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.

CINNAMON-SUGAR GLAZED SWEET POTATO SLICES

Steps:

• Preheat oven to 425°F.
• Peel potatoes and cut crosswise into 1/3-inch-thick slices. In a large bowl toss potatoes with oil to coat and spread in one layer in shallow baking pans. Bake potatoes until just tender, about 20 minutes.
• In a small bowl stir together sugar and cinnamon and sprinkle evenly over potatoes. Bake potatoes until glazed and tender, about 5 minutes.

HONEY ROASTED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss sweet potatoes, 1/2 cup honey, and olive oil together in a bowl until potatoes are completely coated. Spread potatoes out on a baking sheet and drizzle any remaining olive oil mixture over the top.
• Bake in the preheated oven until tender, 25 to 30 minutes. Cool on the baking sheet, 5 to 10 minutes; dust potatoes with cinnamon. Transfer sweet potatoes to plates and drizzle with remaining honey.