Roasted Sweet Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 tsp Better than bouillon vegetable base, Seasoned
  • 2 1/2 lbs Sweet potatoes

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 1 tsp Black pepper, Cracked

• Oils & Vinegars

  • 1/3 cup Olive oil

Found on betterthanbouillon.com

Ingredients

• 2½ pounds sweet potatoes, cut into 1-inch cubes
• ⅓ cup olive oil
• 3 tablespoons honey
• 2 teaspoons Better Than Bouillon® Seasoned Vegetable Base
• 1 teaspoon cracked black pepper

Directions

• Preheat the oven to 425°F.
• Add the olive oil, honey, Seasoned Vegetable Base, and black pepper to a large bowl, whisk to combine. Add the sweet potatoes to the bowl and toss to combine.
• Spread the potatoes, evenly, onto a rimmed baking sheet. Place the baking sheet directly into the oven and roast for 15 minutes. Using a spatula, carefully turn the potatoes over. Continue to roast for 10 minutes more or until tender when pierced with a fork.
• Carefully remove the baking sheet from the oven and serve immediately.