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Honey Glazed Japanese Sweet Potatoes

By Holly Bergstrom on

Ingredients

  • 4 medium Japanese sweet potatoes, cut into 1-inch cubes ( feel free to use regular sweet’s too)
  • 1 cup pecans ( walnuts are a good swap)
  • 5 tablespoons ghee, melted
  • 4 cloves fresh garlic, minced
  • 4 tablespoons honey
  • 1 tablespoon dried rosemary or fresh
  • Salt and freshly ground black pepper, to taste

 Instructions

  1. Preheat oven to 375˚F.
  2. Transfer cubed sweet potatoes and pecans to the largest Xtrema baking item which is the 4-quart baking dish. Make sure to grease bottom with ghee or oil before roasting to prevent sticking!
  3. Melt the ghee and whisk together with honey and garlic in a small bowl.
  4. Time to coat all the potatoes and nuts with this yummy Ghee and Honey Mixture.
  5. Add your rosemary and salt and pepper and toss so everything is nice a coated.
  6. Arrange the sweet potatoes/nuts in one single layer so they all cook through and crisp up evenly.
  7. Roast for 30-40 minutes, or until tender and crispy on the outside!
  8. Once out of the oven let cool for ten minutes and Taste for salt and pepper; adjust to your liking!
  9. Serve warm right in your Xtrema Baking Dish!

ABOUT THE AUTHOR

Holly Jean Bergstrom is the Brand Engagement Manager at Xtrema Cookware. She is a professional makeup artist, health nut, and clean beauty advocate who spends most of her free time creating healthy recipes and dolling ladies up on their wedding days. After losing over 100lbs Holly is on a mission to show how a healthy lifestyle can change your health and change your life. Follow her journey @livefreeandveg

Holly Bergstrom

Cyber Week Extended

20% Everything Site-Wide
+ Extra 15% off orders over $250
Free Shipping over $100*
Exclusions Apply

Cyber Week Extended

20% Everything Site-Wide
+ Extra 15% off orders over $250
Free Shipping over $100*
Exclusions Apply