Roasted Sweet Potatoes with Rosemary-Honey Glaze

My fall friends keep calling my name.

I love breakfast a whole lot.

But I may love the fall season more.

Ok, maybe it is a tie.

I have a feeling pumpkin will be showing up in my blog, very, very soon.

(follow the picture-brick road to get to the recipe at the end of post)

While the sweet potatoes are roasting, mix up the rosemary-honey glaze.

This is such an easy side that will impress all your whole family and guests.

The rosemary, honey, and garlic meld so perfectly with the sweet potato.

 I could not stop eating these!!!

The recipe below was made for 2-3 servings, but it is very easy to double or triple if necessary!


2 large sweet potatoes, cubed.

for the honey-rosemary glaze:

2 tsp fresh rosemary, chopped

1 tbsp olive oil

1 tbsp honey

1 tbsp red or white wine vinegar

1 large garlic clove, minced

¼ tsp salt

¼ tsp pepper


Preheat oven to 375 degrees and grease a baking sheet.

Place sweet potato cubes onto baking sheet.

Bake for 30-40 minutes, until desired golden brown.

While the taters are baking, mix-up the “Honey Rosemary” glaze ingredients in a glass bowl.

When sweet potatoes are golden brown, add them to the glass bowl and mix.

Enjoy a slice of sweet potato heaven with any meal!

warning: very addicting.

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