Honey And Rosemary Sweet Potatoes Recipes

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ROASTED SWEET POTATOES WITH DIJON & ROSEMARY



Roasted Sweet Potatoes with Dijon & Rosemary image

After moving to Alabama, I learned my friends and co-workers love sweet potatoes. I roast the potatoes with Dijon, fresh rosemary and a touch of honey. -Tamara Huron, New Market, Alabama

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 7

2 medium sweet potatoes (about 1-1/2 pounds)
2 tablespoons olive oil
2 teaspoons Dijon mustard
2 teaspoons honey
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°. Peel and cut each sweet potato lengthwise into 1/2-in.-thick wedges; place in a large bowl. Mix remaining ingredients; drizzle over potatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast 25-30 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 170 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

HONEY AND ROSEMARY SWEET POTATOES



Honey and Rosemary Sweet Potatoes image

Baked until chewy on the outside and soft on the inside, these are a perfect balance of salty and sweet. The rosemary makes them addictive.

Provided by Coco

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h15m

Yield 6

Number Of Ingredients 6

2 tablespoons olive oil
¼ cup honey
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 large sweet potatoes, peeled and cut in 1-inch cubes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.
  • Mix the olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir the sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet.
  • Bake in the preheated oven until tender, about 45 minutes. Turn oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 57.7 g, Fat 4.7 g, Fiber 7 g, Protein 3.7 g, SaturatedFat 0.7 g, Sodium 513.4 mg, Sugar 21.1 g

ROSEMARY ROASTED SWEET POTATOES RECIPE BY TASTY



Rosemary Roasted Sweet Potatoes Recipe by Tasty image

Here's what you need: sweet potatoes, oil, dried rosemary, salt, pepper, fresh parsley

Provided by Merle O'Neal

Categories     Sides

Yield 4 servings

Number Of Ingredients 6

3 sweet potatoes
2 tablespoons oil
1 tablespoon dried rosemary
1 teaspoon salt
1 teaspoon pepper
fresh parsley, chopped, for serving

Steps:

  • Preheat the oven to 400°F (200ºC).
  • Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
  • Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
  • Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
  • Let cool for 5 minutes. Garnish with chopped parsley before serving.
  • Enjoy!

Nutrition Facts : Calories 234 calories, Carbohydrate 41 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, Sugar 12 grams

SWEET POTATO AND POBLANO SALAD WITH HONEY AND ROSEMARY



Sweet Potato and Poblano Salad with Honey and Rosemary image

Provided by Fred Thompson

Categories     Salad     Side     Fourth of July     High Fiber     Low Sodium     Backyard BBQ     Dinner     Lunch     Rosemary     Sweet Potato/Yam     Family Reunion     Grill     Grill/Barbecue     Healthy     Low Cholesterol     Honey     Potluck     Boil     Bon Appétit     Vegetarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

2 tablespoons honey
1 1/2 tablespoons white wine vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon minced shallot (about 1 small)
2 teaspoons Dijon mustard
Dash of Worcestershire sauce
1/4 cup olive oil
2 1/2 pounds red-skinned sweet potatoes (yams), peeled, quartered lengthwise
Canola oil or vegetable oil (for brushing)
2 fresh poblano chiles (about 8 ounces total),* seeded, diced
1/4 cup green onions, thinly sliced diagonally (about 2)
1/4 cup chopped fresh Italian parsley

Steps:

  • Whisk first 6 ingredients in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
  • Cook sweet potatoes in large saucepan of boiling salted water until just barely tender, about 6 minutes. Drain; run under cold water to cool. Cover and chill at least 1 hour and up to 1 day.
  • Preheat barbecue (high heat). Brush potato wedges with canola oil. Sprinkle with salt and pepper. Grill potatoes until grill marks appear, about 2 minutes per side. Transfer potatoes to work surface. Cut crosswise into 1-inch pieces. Place potatoes, poblanos, green onions, and parsley in large bowl. Drizzle dressing over; toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
  • Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.

ROASTED SWEET POTATOES AND GARLIC WITH ROSEMARY



Roasted Sweet Potatoes and Garlic with Rosemary image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds sweet potatoes (4 medium), peeled and cut into 1/2-inch thick slices
6 garlic cloves
2 tablespoons olive oil
1 tablespoon unsalted butter
2 teaspoons minced fresh rosemary, or 1 teaspoon dried, crumbled
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees.\ Arrange the sweet potatoes and garlic in a shallow flameproof baking dish large enough to hold them in a single layer. Add just enough water to cover the vegetables. Bring the water to a boil over medium high heat and simmer for 2 minutes. Drain in a colander.
  • In a baking dish, combine the oil and butter and melt the butter over medium heat. Remove from the heat, add the potatoes and garlic, rosemary, and salt and pepper to taste and toss to coat. Spread the potatoes in a single layer and roast on the lowest rack of the oven, turning them occasionally, for 25 to 30 minutes, or until golden brown. Transfer to a heated serving bowl and serve at once.

SWEET POTATOES WITH HONEY



Sweet Potatoes With Honey image

A friend of our family use to make this dish when sweet potatoes are in season. I think its a traditional Canadian recipe. Our friend has a sister that lives in Toronto and gave her the recipe.

Provided by katia

Categories     Canadian

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

4 lbs sweet potatoes, peeled
3 tablespoons butter
1/2 cup orange juice
3 tablespoons honey
2 tablespoons brandy
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup granulated sugar
4 tablespoons butter, melted
1/2 cup walnuts, chopped

Steps:

  • Boil the sweet potatoes in water until tender. Then drain and mash them.
  • Add the butter, orange juice, honey, brandy, salt and the nutmeg.
  • Place in a buttered casserole dish.
  • Preheat the oven at 180C or 350°F.
  • Combine the sugar, the butter and the walnuts. Sprinkle over the potato mixture.
  • Place into the oven and cook for 45 minutes.

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