Are you in charge of the sweet potatoes this Holiday Season? Perhaps you are looking for a new recipe that doesn't include lots of brown sugar and marshmellows. This seasonal side will still satisfy your sweet tooth without the cavities. The honey and cinnamon give it that wonderful autumn taste and adding a little salt at the end brings out a wonderful contrast. My favorite part of this recipe is how easy it is! I scrub the sweet potatoes but don't bother to peel them. Then I try to chop them quite small for even cooking and easy eating, even for littles like my 1 year old. Buttering the casserole dish makes for much easier clean up, since the potatoes can get a bit sticky. So sit back and enjoy this Holiday Season by reducing your prep time and your calorie intake. (Or just feel better about eating more pumpkin pie:) And by all means, don't just use this side for the Holidays. We enjoyed it here with a wilted spinach salad, soup, and bread on a blustery Saturday night. There is always some good food to be thankful for! Ingredients: 2 sweet potatoes 1/8 cup olive oil 1/8 cup honey 1 teaspoon cinnamon Bake at 400 degrees Fahrenheit for 45 minutes Cool for 3-5 minutes
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Saj and LisaTeacher/Videographer and Stay-At-Home-Mom who enjoy making simple recipes and sharing them with others :) Archives
May 2019
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