01 May 2009

I am always interested in different things to do with sweet potatoes.  I came across this recipe on my computer.  I must have saved it years ago; I don't remember it.  It came from Ellie Krieger's show Healthy Appetite.

Honey Roasted Sweet Potatoes
2 lbs. sweet potatoes 
2 tbsp olive oil 
2 tbsp honey 
1 tsp lemon juice 
½  tsp salt

Preheat oven to 400°. 
Peel and cut the sweet potatoes into 1” pieces and put in a 9 x 13 baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 45 minutes, until potatoes are tender. 

Makes 6 servings.

These were super yummy.  A really tasty way to serve sweet potatoes.  And a nice change from the usual mashed.  I did amend the cooking temp and cooking time.  The original was 350° for an hour, but a couple of the reviewers suggested doing 400° for 45 minutes instead.  They turned out beautifully.  I served them with a rotisserie chicken (I need to post the spice rub I use for that too.)

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  1. Hello Lesa,

    No I don't have a background in photography and back when I took those photos I just used a point and shoot pentax optio 50. I've since upgraded to a Canon sd100 which is still a point and shoot. So I'm no pro. A couple of tips:
    - natural lighting (try to shoot outdoors or by a window) but not direct sunlight
    - use the macro setting on your camera. all cameras have these and i find food photos look best with a close-up shot.

  2. Thanks for replying, Stefanie. I am really surprised you are not professional photographer! Thanks for the tips. I have noticed that outdoors light works better (the sweet potatoes were done that way and I think they were better than most), the only problem is that I make most of these things in the evening when it's dark. Maybe I can get some good ones in the summer when it stays light later. I will for sure try the macro setting, though. I always wondered what that little tulip meant! :)

    Thanks again!