Ingredients with Measurements:
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cinnamon
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a small bowl, whisk together the olive oil, honey, apple cider vinegar, salt, black pepper, and cinnamon.
4. Place the sweet potato cubes in a large bowl and pour the honey-vinegar mixture over them. Toss to coat evenly.
5. Spread the sweet potato cubes in a single layer on the prepared baking sheet.
6. Roast the sweet potatoes for 25-30 minutes, or until tender and caramelized, stirring once halfway through cooking.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 160
Fat: 5g
Carbohydrates: 28g
Fiber: 4g
Protein: 2g
Substitutions for ingredients:
- You can use any type of vinegar instead of apple cider vinegar.
- If you don't have honey, you can use maple syrup or agave nectar instead.
- You can add other spices, such as paprika or cumin, to the honey-vinegar mixture.
Variations:
- Add chopped pecans or walnuts to the sweet potatoes before roasting.
- Add diced onions or garlic to the sweet potatoes before roasting.
- Use different types of sweet potatoes, such as purple or white sweet potatoes.
Tips and tricks:
- Make sure the sweet potato cubes are evenly coated with the honey-vinegar mixture to ensure even roasting.
- Stir the sweet potatoes halfway through cooking to ensure they cook evenly.
- If the sweet potatoes are not caramelized enough, you can broil them for a few minutes at the end of cooking.
Storage instructions:
Store leftover sweet potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sweet potatoes in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sweet potatoes in a large bowl or on a platter.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
Serve the sweet potatoes as a side dish with roasted chicken or grilled steak.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Quinoa salad
Troubleshooting advice:
- If the sweet potatoes are not tender enough, you can roast them for a few more minutes.
- If the sweet potatoes are too dry, you can add a little more olive oil to the honey-vinegar mixture.
Food safety advice:
- Make sure the sweet potatoes are cooked to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
- Wash your hands and all surfaces and utensils that come into contact with the sweet potatoes to prevent cross-contamination.
Food history:
Sweet potatoes are native to Central and South America and have been cultivated for thousands of years. They were introduced to Europe by Christopher Columbus in the 15th century and have since become a popular crop around the world.
Flavor profiles:
The honey-vinegar mixture gives the sweet potatoes a sweet and tangy flavor, while the cinnamon adds a warm, spicy note.
Serving suggestions:
Serve the sweet potatoes as a side dish for Thanksgiving or Christmas dinner.
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