the debate between the humble yam and sweet potato has plagued generations for decades (i’m making this up, i have no idea if that’s true). to be honest, i think most of the time i use yams for sweet potato-sanctioned recipes. so perhaps this recipe is bit of a misnomer, it should really say “roasted yams with honey & cinnamon.” but (sweet) potay-to, potah-to, right?

roasted sweet potatoes with honey & cinnamon (adapted from tyler florence & food network)

ingredients:
4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 c. extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 c. honey
2 tsp. ground cinnamon
salt and freshly ground black pepper

directions:
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.