Yields: 6 servings.
5 cups sweet potatoes, peeled and cubed
2 tablespoons extra-virgin olive oil, divided
¼ cup honey
3 tablespoons white-wine vinegar
3 tablespoons fresh rosemary, chopped (do not use dried)
2 garlic cloves, minced
½ teaspoon salt
½ teaspoon freshly ground pepper
Combine the potatoes and 1 tablespoon olive oil in a bowl, and toss well to coat. Spread in a single layer over a foil-lined 10-inch x 15-inch baking pan coated with nonstick cooking spray. Bake at 450° for 35 minutes or until light brown; do not stir. Whisk honey, vinegar, 1 tablespoon olive oil, rosemary, garlic, salt, and pepper in a bowl. Add the potatoes, and toss well to coat. Serve hot or at room temperature.
Additional recipes from Recipes of Note that appeared originally with this one:
Shrimp & Creamy Grits
Apple Spiced Brisket
Each year, Our State celebrates the very best in North Carolina craftsmanship with the Made in NC Awards. Meet the talented artisans who won top honors in 2022 — and watch them at work.
In a state naturally rich in red clay, potters like the legendary Sid Luck carry on a long-held North Carolina tradition.
Cheesy, creamy, bubbly — these one-pan wonders will keep you toasty on a chilly day.
A Forsyth County chef grew up working in his family’s seafood restaurants, but he dreamed of running a steakhouse. Now, his grill has become a neighborhood staple.
