Switch up your sweet potatoes this year with this sweet and tangy recipe! Our Honey Poppyseed coats all of the veggies and helps them perfectly caramelize as they roast, the result is a Thanksgiving worthy side dish that may just become part of your annual meal!
Makes 8 servings
What you need
4 medium sweet potatoes, peeled and cut into 1 inch pieces
2 large apples (we used honey crisp), cored and cut into 1 inch pieces
1 red onion, cut into 1 inch pieces
1/3 cup Tessemae’s Honey Poppyseed
2 sprigs rosemary
Coarse salt and freshly ground black pepper
½ cup toasted pecan halves
What you do
- Heat oven to 400F. On a large rimmed baking sheet, toss the sweet potatoes apples, and rosemary with the Honey Poppyseed. Season with salt and pepper.
- Spread half of the veggies on another baking sheet. Roast until tender and browned, about 25 minutes.
- Serve topped with pecans and more rosemary for garnish.