Rosemary Sweet Sweet Potatoes with Ginger recipe

All Recipes Best Recipe Side Dish Vegetables Sweet Potatoes


butter for greasing
½ cup honey
2 tablespoons milk
9 sweet potatoes, peeled and cut into 1/4-inch slices
¼ cup grated fresh ginger
3 tablespoons grapeseed oil
1 tablespoon chopped fresh rosemary, or more to taste
1 ½ teaspoons ground cardamom
1 teaspoon ground black pepper
1 teaspoon ground cloves
½ teaspoon salt

Nutrition Info

263.9 calories
carbohydrate: 55.4 g
cholesterol: 1.1 mg
fat: 4 g
fiber: 6.7 g
protein: 3.6 g
saturatedFat: 0.6 g
servingSize: -
sodium: 218.9 mg
sugar: 20.7 g
transFat: : -
unsaturatedFat: : -


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly butter a large baking dish.

  2. Whisk honey and milk together in a bowl until smooth.

  3. Place sweet potatoes in a large bowl. Add honey-milk mixture to sweet potatoes and toss to coat, soak for 10 minutes. Drain 1/2 of the liquid from the bowl.

  4. Mix ginger, rosemary, grapeseed oil, cardamom, black pepper, cloves, and salt with the sweet potatoes until coated. Spread potatoes in a single layer in the prepared baking dish.

  5. Bake in the preheated oven for 20 minutes. Flip potatoes and continue cooking until tender and browned, about 20 minutes more.

Recipe Yield

12 servings

Recipe Note

The balance of flavor in the rosemary herb, spice in the ginger, and touch of extra sweetness in the honey balances this dish out to accompany any other part of your meal.

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