Rosemary Sweet Sweet Potatoes with Ginger

Ingredients

• Butter for greasing
• 1/2 cup honey
• 2 tablespoons milk
• 9 sweet potatoes, peeled and cut into 1/4-inch slices
• 1/4 cup grated fresh ginger
• 3 tablespoons grapeseed oil
• 1 tablespoon chopped fresh rosemary, or more to taste
• 1 1/2 teaspoons ground cardamom
• 1 teaspoon ground black pepper
• 1 teaspoon ground cloves
• 1/2 teaspoon salt

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly butter a large baking dish.

Whisk honey and milk together in a bowl until smooth.

Place sweet potatoes in a large bowl. Add honey-milk mixture to sweet potatoes and toss to coat; soak for 10 minutes. Drain 1/2 of the liquid from the bowl.

Mix ginger, rosemary, grapeseed oil, cardamom, black pepper, cloves, and salt with the sweet potatoes until coated. Spread potatoes in a single layer in the prepared baking dish.

Bake in the preheated oven for 20 minutes. Flip potatoes and continue cooking until tender and browned, about 20 minutes more.