Honey & Lemon Roasted Sweet Potatoes
My love for sweet potatoes runs deep, so this side dish recipe for Roasted Sweet Potatoes with Honey and Lemon isn't only perfect for a holiday meal, but it's awesome any time of year!...

My love for sweet potatoes runs deep, so this side dish recipe for Roasted Sweet Potatoes with Honey and Lemon isn't only perfect for a holiday meal, but it's awesome any time of year!

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We're back with another great Thanksgiving Week Recipe on Cooking With Books! This time a Honey Lemon Roasted Sweet Potato Recipe that I know you will love love love! This recipe is very simple to prepare, can be made ahead and can be served in all temperature varieties: very hot, at room temperature or cold in a salad.

We feature another Martha's Vineyard sea salt in this recipe, this time their lemon verbena sea salt mix, which pairs well. so good with earthy sweet potatoes.

Want to try Martha's Vineyard Sea Salt this holiday season? Use the code MARNELY for 25% off orders of $ 35 and over - valid until December 1, 2020.

As I mentioned, this recipe is super simple:

  1. Wash, peel and dice the sweet potatoes. It would work well with any variety of sweet potatoes!
  2. Combine them all in a bowl and whisk together the olive oil, honey, lemon juice and sea salt separately. Mix HALF of this mixture with the cubed sweet potatoes, save the rest for more. late.
  3. Roast until tender and lightly caramelized. The honey will melt and make some of the potatoes sticky and sweet, which adds to the whole dish.
  4. Add the rest of the whipped mixture, taste and season again with more sea salt if needed.

Can I use another oil instead of olive oil? Yes, you can use whatever you want as long as it's a fat. Coconut oil, ghee, vegetable oil and even Sesame oil that would be great. Just keep in mind that the flavor profile can change.

Can I use a different type of sweetener? Yes! Yes honey it's not your thing and you want to keep this vegan, i suggest using Maple syrup which would go very well with this recipe. You can also use alternatives like rice syrup or even a stevia extract, just note that you will have to test the taste as you cannot use the same amounts.

Can I use another type of citrus? Yes, I would suggest lime, grapefruit, and orange as the best alternatives for this recipe. Everything would go well with sweet potatoes.

Roasted Sweet Potatoes with Honey and Lemon


Type of recipe: Side dish

Preparation time:

Cooking time:

Total time:

Serves: 4 to 6 servings

Honey Lemon Roasted Sweet Potatoes are the perfect side dish when you crave something that balances salty, tangy and sweet!


  • 5-6 medium sweet potatoes, peeled and diced
  • ¼ cup olive oil
  • 1 lemon, squeezed
  • 2 tablespoons lemon verbena sea salt mixture
  • ¼ cup of honey


  1. In a large bowl, place the cut sweet potatoes.
  2. In a smaller bowl, whisk together the oil, lemon juice, sea salt and honey.
  3. Toss the sweet potatoes with half of this mixture, reserving the other half.
  4. Roast in a preheated 375F oven for 30 to 45 minutes, until golden brown and tender. Remove from oven and drizzle with remaining mixture. Serve with an extra pinch of lemon verbena sea salt blend.


HAVE YOU TRIED THIS RECIPE? I want to see him! Follow Cooking with Books on Instagram, take a picture and tag me on it. I love knowing what you are doing and how you made your own recipe! Remember: use the code MARNELY for 25% off orders of $ 35 or more Martha's Vineyard Sea Salt - good until December 1, 2020.

Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch efforts to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. tera avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.


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