Honey Roasted Fingerling Sweet Potatoes with Cumin and Cilantro
- 1 lb of finger sweet potatoes (can use regular sweet potatoes, cut into the same size
- 1 teaspoon of ground cumin
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of freshly cracked black pepper
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon of honey
- 1 tablespoon of butter
- 1 tablespoon of coarsely chopped cilantro for garnish
I love sweet potatoes, and when I saw that Good Eggs were selling FINGERLING sweet potatoes I had to make something with them for my blog.
My mom would always make me baked sweet potatoes with butter and brown sugar, and it was the perfect movie night snack. Whether it be adding sugar or honey to the sweet potato, it’s always an obvious choice. So I wanted to try something a little different with these cute little guys by adding the sweetness of honey, and the savoriness of cumin and cilantro. The perfect sweet and savory match!
Pre heat oven to 400 degrees.
Clean and dry the sweet potatoes. Cut into quarters length wise. Spread out on a baking sheet and season with salt, pepper and cumin. Drizzle with olive oil and mix everything together using your hands. Make sure all the sweet potatoes are evenly coated with the seasonings and olive oil. Pop in the oven and roast for about 30 minutes, or until tender and golden. Occasionally toss them around while they’re roasting.
Once cooked, take out of the oven, and drizzle the honey over the potatoes, and toss around using a spoon to make sure all the pieces get some honey love. Pop back in the oven for about 5 more minutes to heat the honey up, which will make the sweet potatoes deliciously sticky. Take out of the oven and place the butter on the baking sheet and let it melt with the potatoes. Toss all together.
When serving, garnish with cilantro and serve right away. Enjoy!