Cinnamon Honey Sweet Potatoes

This was a well-liked side dish to go with Thanksgiving dinner, thanks in part to Pillsbury and their November 17, 2009 issue of Thanksgiving.

I love cinnamon and honey, so partnered together with butter and sweet potatoes made for a winning combination.

Ingredients
5 Tbsp butter or margarine, melted
1 tsp ground cinnamon
1/2 tsp salt
2 tsp grated fresh lemon peel
1/2 cup honey
4 lb medium sweet potatoes (about 8-10)

Instructions
1. Heat oven to 325 F. Brush 13x9-inch (3 quart) glass baking dish with melted butter. To remaining butter, stir in cinnamon, salt, lemon peel and honey; set aside.

2. Peel sweet potatoes; cut into 1-inch chunks. Place in baking dish. Drizzle with half of the honey mixture; stir to evenly coat potatoes.

3. Cover tightly with foil; bake 30 minutes. Remove foil; spoon remaining honey mixture on top. Recover; bake 20 t0 30 minutes longer or until potatoes are tender.

This is such an easy recipe, and the honey and cinnamon makes the sweet potatoes so yummy!

Plus it's great with any main dish, or just by itself.

Maybe next time I'll try agave nectar in place of the honey for a different approach. I might even try this with roasting some squash I've got.