- 2 1/2 pounds sweet potatoes, cut into 1-inch cubes
- 1/3 cup olive oil
- 3 tablespoons honey
- 2 teaspoons Better Than Bouillon® Seasoned Vegetable Base
- 1 teaspoon cracked black pepper
How to Make It
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.