Roasted Sweet Potatoes with Honey and Cinnamon

The Farmers Market has all the fixings for your Thanksgiving dinner.  After you pick up your Turkey from Nick, shop the market for everything from appetizers to desert. Our recipe for roasted sweet potatoes is easy—just pick up your sweet potatoes from Geneva Lakes and the honey from little Europa. By the way, do you know the difference between a yam and a sweet potato? In the United States, the term "yam" is usually used to label orange-fleshed sweet potatoes. Yams are actually not related to sweet potatoes at all. Sweet potatoes originated in South America and the orange-fleshed varieties are only eaten in the United States. Yams, on the other hand, are rarely available in the United States. The orange-fleshed sweet potatoes have a rich, sweet flavor; yams are particularly bland, starchy vegetables that are best used as a background for more flavorful accompaniments. So if you see a yam in the store, it is a sweet potato.


4 sweet potatoes, peeled and cut into 1-inch cubes

1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked (you can also use flavorful grape seed oil from Wild Tree)

1/4 cup honey

2 teaspoons ground cinnamon

Salt and freshly ground black pepper


Preheat oven to 375 degrees F.

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.

Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

Recipe courtesy Tyler Florence of Food Network