Cinnamon Honey Sweet Potatoes Food

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.

SWEET-POTATO PANCAKES WITH HONEY-CINNAMON BUTTER

Steps:

• 1. Beat together the butter, honey, and cinnamon until smooth. Transfer to the refrigerator until ready to use.
• 2. In a large bowl, whisk together the eggs, buttermilk, and oil. Stir in the pancake mix and nutmeg until just combined. Fold in the sweet potato. If the batter seems too thick, add more buttermilk until it reaches the desired consistency (it should be thick but still pourable).
• 3. Place a large, greased griddle or pan over medium-high heat. Working in batches, spoon the batter onto it and cook until the surface of the pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden, 1 to 2 minutes more. Serve, topped with the honey-cinnamon butter and a little maple syrup.

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.

ROASTED HONEY SWEET POTATOES

Steps:

• Preheat oven to 375°. Place potatoes in a large bowl. Whisk together honey, oil, salt, cinnamon and pepper; add to potatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 45-50 minutes, stirring once.

HONEY CINNAMON ROASTED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, combine the honey, olive oil, cinnamon, salt, and pepper. Add the sweet potatoes and toss to coat.
• Dump potatoes onto a large rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through cooking.

CINNAMON HONEY BUTTER MASHED SWEET POTATOES

Steps:

• Place cubed sweet potatoes into a large pot. Fill with water to cover. Place on the stove and bring to a boil over high heat.
• Once boiling, reduce heat to low and simmer sweet potatoes until tender (15-20 minutes). Drain well.
• Transfer sweet potatoes to a large mixing bowl while still hot. Add in butter, honey, cinnamon, and milk. Mash using a potato masher, or use a hand mixer to blend until smooth and well combined.
• Serve hot.

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 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.

CINNAMON ROASTED HOT HONEY SWEET POTATOES

Steps:

• Preheat your oven to 375°.
• Add diced sweet potatoes to lined, rimmed metal baking pan.
• Drizzle with olive oil and honey.
• Sprinkle with cinnamon, nutmeg and salt. Toss well to combine.
• Arrange in a single layer and roast for 30 to 35 minutes or until fork tender. Rotate the pan halfway through.
• Transfer to a serving dish and drizzle with some of the honey mixture from the pan.
• Top with freshly ground black pepper and a pinch or two of red pepper flakes.

ROASTED SPICED CHICKEN WITH CINNAMON- AND HONEY-GLAZED SWEET POTATOES

Steps:

• For chicken:
• Place onion, garlic, apple cider vinegar, honey, ground allspice, chopped fresh ginger, chopped fresh thyme, salt, ground black pepper, seeded and minced chile, cinnamon, and nutmeg in processor. Purée marinade until coarse paste forms. Place chicken in large resealable plastic bag. Add marinade to chicken in bag and seal. Turn chicken to coat. Refrigerate at least 8 hours or overnight, turning chicken occasionally.
• Preheat oven to 400°F. Arrange chicken pieces, with marinade still clinging to chicken, on rimmed baking sheet. Brush chicken with oil. Roast until cooked through, about 45 minutes.
• Meanwhile, for sweet potatoes:
• Spray another rimmed baking sheet with nonstick spray. Whisk butter, honey, lime juice, and ground cinnamon in large bowl. Add potato slices; toss to coat. Arrange potato slices in single layer on prepared baking sheet. Sprinkle with salt and pepper. Bake potatoes alongside chicken until tender, about 25 minutes. Serve chicken with potatoes, passing mango chutney separately.