This is my favorite veggie dish of all time. Bar none. It’s sweet, it’s comforting, it’s packed with nutrients, and it’s super simple. I had a big bowl of it for lunch yesterday and I may well have another for dinner tonight. The leftovers are delicious heated up or cold, and don’t even get me started about recycling it as a breakfast dish with a poached egg on top (oh yummmmm).
You should make it, and that’s really all I have to say about it. Really–words don’t do it justice.
You need:
Sweet potatoes (about 1 per person)
Honey (1 tbsp per potato)
Olive oil (1 tbsp per potato)
Salt to taste (I use about 1/4 tsp per potato)
Preheat your oven to 425 degrees. Cover a baking sheet with foil and spray it with olive oil or your nonstick goodness of choice. Do not skip this step–you will be very sad when your nuggets of sweet potato deliciousness stick like cement later.
Peel your potatoes and cut them into 2-inch pieces (I half them lengthwise, then cut each half into a half lengthwise, and then cut them into slices cross-wise). Plop them into a bowl and stir them up with the oil, honey, and salt. Lay them onto your nonsticked sheet pan with their flat sides down–they’re gonna get all brown and crunchy against the pan, and you want the biggest side to do that because it is so stinkin’ delicious that your taste buds will throw their own little party right there in your mouth.
Slide your pan into the oven and let those babies roast for about 20 minutes, until their bottoms start to crunch up. Flip them over, give them another 15 minutes or so, and serve.
Playing With My Dinner 
YUMMY. I love Sweet Potatoes!! Thanks for posting!
I made these for dinner tonight; put everyone’s (3 boys – 12, 11, & 8 years old) plate together in the kitchen and they took them into the dining room to eat. I come in 1 minute later with my plate and there isn’t a single sweet potato on anyone’s plate. Yum does not begin to describe what hit those taste buds!! THANK YOU!