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Roasted Sweet Potatoes
pounds sweet potatoes, cut into 1-inch cubes
2½ pounds sweet potatoes, cut into 1-inch cubes
cup olive oil
⅓ cup olive oil
3 tablespoons honey
teaspoons Better Than Bouillon® Seasoned Vegetable Base
2 teaspoons Better Than Bouillon® Seasoned Vegetable Base
teaspoon cracked black pepper
1 teaspoon cracked black pepper
Preheat the oven to 425°F.
Add the olive oil, honey, Seasoned Vegetable Base, and black pepper to a large bowl, whisk to combine. Add the sweet potatoes to the bowl and toss to combine.
Spread the potatoes, evenly, onto a rimmed baking sheet. Place the baking sheet directly into the oven and roast for 15 minutes. Using a spatula, carefully turn the potatoes over. Continue to roast for 10 minutes more or until tender when pierced with a fork.
Carefully remove the baking sheet from the oven and serve immediately.
Try this dish with Better Than Bouillon Reduced Sodium or Organic Seasoned Vegetable Base