Eager to do more meal prep this year, I've been searching for recipes and testing a few out. The plan – to cook healthy basics in bulk on Sundays and put together different combinations throughout the week. Some of my go-tos are quinoa, black beans and sauteed kale. This week, I made roasted yams with honey and cinnamon. Have a sweet tooth? This complex carb (the good kind) is more than satisfying!
4 sweet potatoes, peeled and cut into 1-inch cubes (i use yams, the orange ones)
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey (I use agave)
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.