xiaoxl/recipe_data huggingface dataset:
Vegetarian Hearty Soup


Ingredients:
sweet potato, chickpeas, navy beans, diced tomatoes, carrot, elbow macaroni, water, celery, onion, garlic, dried oregano, salt, ground cumin, bay leaves, cinnamon stick, paprika

Directions:
In dutch oven heat oil over medium heat., add onions, carrots, celery, garlic,cumin,salt, hot pepper flakes., saute until onions are soft., add water and bring to a boil, reduce heat to low-medium., add sweet potatoes, tomatoes, chickpeas, beans, bay leaves, cinnamon, paprika., simmer for 10 minutes covered., add pasta, stir, cover and simmer for another 15 minutes., before serving, give it a good stir., remove bay leaves, and cinnamon stick., serve with bread.
Sugar Cookie Truffles


Ingredients:
cream cheese, white chocolate chips, vegetable shortening, butter, egg

Directions:
PREPARE cookie mix according to package directions to make 36 cookies, baking until edges are golden brown. Cool completely.
PROCESS all cookies, one dozen at a time, in food processer until fine crumbs. Beat cream cheese in large bowl with electric mixer until fluffy. Add crumbs to cream cheese. Mix on medium speed until evenly blended.
ROLL mixture into 60 (1-inch] balls. Cover and chill at least 1 hour.
MICROWAVE 1 package baking chips and 2 tablespoons shortening in medium microwave-safe bowl on HIGH 1 minute or until melted and smooth when stirred. Hold 1 truffle on fork over bowl. Spoon white chocolate mixture over truffle to coat, tapping fork gently until excess coating drips back into bowl. Push truffle off fork onto wax paper using a toothpick. Immediately garnish top of truffle with decorator sprinkles. Repeat to coat remaining truffles. If coating thickens, microwave 10 to 15 seconds. Prepare additional coating using remaining white chips and shortening when needed. Chill truffles until ready to serve.
Mom's Pie Crust
Category: desserts
By Debra Shapiro

The very first thing I learned how to cook!   This freezes beautifully; no well-equipped home is without a ball of pie dough in the freezer!  Guaranteed to roll!

Ingredients:
1 cup unsalted butter, chilled
3 cups all-purpose flour
3 tablespoons white sugar
⅓ cup ice water

Directions:
Combine flour and sugar into the bowl of an electric mixer.  Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together.  Alternatively, this can be done by hand with a pastry blender. With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water.  When the dough starts to clump, and before it turns into a ball, stop stirring. Lightly knead dough in the bowl until it forms a ball.  Divide dough into two parts.  Flatten each part into a disk, and chill for about 30 minutes before rolling.

Yields: 2 pie crusts

Calories: 196.1
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 20.2 g
Sugars: 2.4 g
Dietary fiber: 0.6 g
Protein: 2.5 g
Cholesterol: 30.5 mg
Sodium: 2.2 mg
Ham, Spinach, and Mostaccioli Casserole


Ingredients:
ziti pasta, elbow macaroni, margarine, onions, leeks, garlic cloves, all-purpose flour, dried thyme, pepper, milk, chicken broth, cooked ham, frozen chopped spinach

Directions:
Cook pasta according to package. Drain and rinse.
In large saucepan melt margarine. Add onion or leeks and garlic. Cover and cook about 5 mins or till onions are tender, stirring occasionally.
Stir in flour, thyme, and pepper.
Add half and half, light cream, or milk and the chicken broth all at once.
Cook and stir til thick and bubbly. Cook and stir for 1 minute more.
Stir in pasta, ham, and spinach.
Spoon mixture into a 3 quart casserole.
Cover and bake 30-35 mins at 350 or until heated through. Let stand 5 minutes. Stir gently before serving.
Balsamic-Roasted Sweet Potato Wedges


Ingredients:
sweet potatoes, light brown sugar, margarine, butter, salt

Directions:
Preheat oven to 400 degrees F. Divide sweet potatoes between two 15 1/2" by 10 1/2" jelly-roll pans. In 1-quart saucepan, heat sugar, vinegar, margarine, salt and 1/4 cup water to boiling over high heat. Divide sugar mixture between jelly-roll pans; toss with potatoes to coat. Spread potatoes evenly in pans.
2. Roast potatoes 45 minutes or until very tender and glaze thickens, turning potatoes occasionally to coat.
Easy German Fleisch Salad


Ingredients:
pork sausage, pickles, fresh parsley, fresh dill, mayonnaise, yellow mustard, sea salt

Directions:
Mix all ingredients well in a bowl and refrigerate for at least 1 hour and up to 48 hours.
See serving tips above.
Simply Delicious Chicken Rice Soup
Category: soups-stews-and-chili
By vchooch13

When my wife was down with the flu, I whipped this up quickly with what I had on hand. It was so much better than we expected that we made it a staple in our recipe box!

Ingredients:
4 cups water
1  skinless, boneless chicken breast half
½  leek, sliced
½ small onion, finely chopped
1  carrot, sliced
1 stalk celery, sliced
1 ½ cubes  chicken bouillon
¼ teaspoon ground thyme
¼ teaspoon poultry seasoning
freshly ground black pepper to taste
4 cups reduced-sodium chicken broth
½ cup white rice

Directions:
Bring water to a boil in a large pot; add chicken breast, leek, onion, carrot, celery, chicken bouillon, thyme, poultry seasoning, and black pepper. Simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred. Return chicken to the pot and stir in chicken broth and rice. Continue to simmer until rice is tender, about 30 minutes more, stirring occasionally.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 159.8
Fat: 1.1 g
Saturated fat: 0.6 g
Carbohydrates: 24.1 g
Sugars: 2.5 g
Dietary fiber: 1.3 g
Protein: 12.5 g
Cholesterol: 21.4 mg
Sodium: 593.5 mg
Butternut Bisque


Ingredients:
carrots, celery ribs, leeks, butter, chicken broth, ground ginger, half-and-half cream, salt, white pepper

Directions:
In a large saucepan, saute carrots, celery and leeks in butter for 10 minutes, stirring occasionally.
Add the squash, broth and ginger; bring to a boil.
Reduce heat; cover and simmer until the squash is tender, about 25 minutes.  Cool until lukewarm.
In a blender or food processor puree squash mixture in small batches until smooth; return to pan.
Add cream, salt and pepper; mix well.
Heat through but do not boil.
Sausage Bread


Ingredients:
breakfast sausage, onion, Bisquick baking mix, swiss cheese, parmesan cheese, milk, parsley flakes, salt

Directions:
Fry your sausage and onion until cooked all the way through.
Drain off any fat.
In a large mixing bowl combine the remainder of the ingredients and stir until thoroughly mixed.
Add in your sausage mixture and stir again.
Bake in a 400 degree oven for 30 <U+0096>35 in a 9 X 13 greased baking pan.
Garlic Pepper Pork


Ingredients:
garlic cloves, onion, red bell pepper, fresh ginger, fresh ground black pepper, fish sauce, oyster sauce, soy sauce, water

Directions:
Heat oil to medium-high; stir-fry garlic, dried chile, and pork, about 3-4 minutes until pork is nearly done.
Add onions, ginger, bell pepper, and stir-fry 3 minutes.
Add black pepper and remaining liquids and stir-fry another 1-2 minutes.  Taste and adjust seasonings.
Serve over white rice.
Halibut with Creamy Garlic and Herb Sauce
Category: main-dish
By feeshette

This fresh dish is sure to please at your next dinner party! The red pepper flakes add a little kick, and toasted almonds add a delicious crunch. I like to serve this with orzo pasta or rice pilaf. This dish can also be made with fat-free half and half and low-sodium chicken broth for healthier options.

Ingredients:
4 (6 ounce) halibut fillets
1 tablespoon lemon juice
salt and pepper to taste
2 sprigs cilantro leaves
2 tablespoons butter
4  green onions, finely chopped
¼ cup red bell pepper, finely chopped
2 cloves garlic, minced
1 tablespoon crushed red pepper flakes  (Optional)
¼ cup dry white wine
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 cup chicken broth
½ cup half-and-half cream
½ cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon all-purpose flour
¼ cup water
toasted slivered almonds

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish. Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 fillets

Calories: 409.7
Fat: 20.6 g
Saturated fat: 8.9 g
Carbohydrates: 9.5 g
Sugars: 1.8 g
Dietary fiber: 2 g
Protein: 43.3 g
Cholesterol: 91.2 mg
Sodium: 342 mg
Philly-Style Chicken Cheese Steak
Category: meat-and-poultry
By Scott K

I was surprised not to find a recipe on Allrecipes for a Philly-style Chicken Cheese Steak so I decided to create and publish one. Depending on who you ask, this sandwich may or may not be authentic Philly style, but it is fantastic. Getting a good, fresh hoagie roll is key to this sandwich being perfect.

Ingredients:
2  skinless, boneless chicken breast halves
1 teaspoon seasoned salt
1 tablespoon olive oil
1 tablespoon butter
½ large onion, sliced
½  green bell pepper, sliced
2  fresh mushrooms, sliced
2  fresh hoagie rolls, split lengthwise
4 slices provolone cheese
2 teaspoons mayonnaise, or to taste
4 slices tomato, or to taste
4 leaves lettuce, shredded, or to taste

Directions:
Preheat grill for medium heat and lightly oil the grate. Place chicken between 2 sheets of heavy plastic on a work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness. Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken; season with seasoned salt. Heat olive oil and butter in a skillet over medium heat. Add onion, bell pepper, and mushrooms; cook and stir until browned, 5 to 7 minutes. Stir in chicken; cook until heated through. Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat a toaster oven. Spread chicken mixture on the bottom half of each hoagie roll. Lay 2 pieces of provolone cheese side-by-side over chicken mixture. Place hoagie rolls under broiler or in toaster oven and cook until provolone cheese is melted and bread is crunchy, 2 to 3 minutes. Spread 1 teaspoon mayonnaise on top half of each hoagie roll. Top each half with 2 tomato slices and 1/2 of the lettuce. Fold halves together and roll each hoagie tightly in foil, using a knife to push any filling back inside. Set aside for flavors to blend, 1 to 2 minutes.

Prep time: 20 mins
Cook time: 11 mins
Total time: 32 mins
Yields: 2 sandwiches

Calories: 894.1
Fat: 41.2 g
Saturated fat: 17.3 g
Carbohydrates: 77.9 g
Sugars: 9.5 g
Dietary fiber: 5.9 g
Protein: 51.7 g
Cholesterol: 120.7 mg
Sodium: 1846.5 mg
Almond Jelly With Fruit Salad


Ingredients:
caster sugar, gelatin powder, sweetened condensed milk, watermelon

Directions:
Place sugar and 2 cups water in a large saucepan and bring to a boil. Stir throughout to dissolve the sugar. Remove from heat.
Sprinkle the gelatine over and stir until dissolved. Stir in the almond essence, condensed milk and 3 cups of water until well combined.
Pour mixture into a 19 x 29 cm slice tin and refrigerate for 6 hours or overnight until set.
Using a sharp knife, cut jelly into 2 cm cubes. Divide among bowls with fruits.
Eggs Benedict for Two - With Smoked Salmon


Ingredients:
eggs, smoked salmon, English muffins, butter, lemon juice

Directions:
Heat the grill / broiler. Put a large pan of water to boil over a high heat. As soon as the water starts boiling, reduce heat so the water is just simmering.
Poach the eggs: crack one egg into a cup and gently slip the egg into the water. Place the 3 remaining eggs into the water using the same cup method, making sure to keep the eggs away from each other. Immediately turn the heat down to it's lowest setting & time the eggs for 3 minutes.
Split the muffins & toast under the grill / or in a toaster.
Make the Hollandaise: Heat the butter in a small pan or in the microwave, until it is bubbling & totally liquid. Do not let the butter brown.
Crack the remaining eggs into a blender, put the lid on & leave the spout / hole open. Start the blender & pour the butter through the spout / hole in a steady stream - this will thicken the eggs. Add the lemon juice & season well to your taste with freshly milled blackk pepper & salt.
Place the split muffins on 2 plates ( 2 half muffins on each plate].
Top the muffin halves with the smoked salmon.
Drain the poached eggs & place one on each muffin half.
Spoon a little hollandaise sauce over each egg & serve immediately.
Stew Beef and Casserece Noodles


Ingredients:
stewing beef, salt, Worcestershire sauce, oregano, basil, thyme, chili pepper, cumin, bay leaf, onion, garlic, wine, Rotel Tomatoes, pasta, cornstarch

Directions:
Put everything but noodles and cornstarch in slow cooker., Cook on high 2 hours, or on low for 4+ hours., Add 3 Tablespoon corn starch., Cook another 15 min to thicken., Cook noodles al dente., Add noodles to Stew., Cook another 3 minutes.
Corn on the Grill
Category: side-dish
By Chef Howe

Garlic lover's dream. Sweet and spicy, these ears of corn will keep you coming back to the grill for more.

Ingredients:
5 cloves garlic, minced, or more to taste
½ cup butter
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
½  lime, juiced
2 tablespoons hot pepper sauce (such as Tapatio®)
6 ears fresh corn

Directions:
Preheat an outdoor grill for medium heat, and lightly oil the grate. Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter. Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 ears of corn

Calories: 229.2
Fat: 16.5 g
Saturated fat: 9.9 g
Carbohydrates: 21.1 g
Sugars: 5.2 g
Dietary fiber: 2.8 g
Protein: 3.4 g
Cholesterol: 40.7 mg
Sodium: 634.5 mg
Skillet Squash and Onions


Ingredients:
margarine, extra virgin olive oil, zucchini, yellow onions, salt, summer savory, oregano, nutmeg, pepper

Directions:
"Heat butter or oil over low heat in a large skillet. Add remaining ingreidents and stir gently to mix. Cover and cook over low heat 30-35 min until squash is fork tender stirring occasionally."
Easy Crock Pot Pot Roast


Ingredients:
beef roast, potatoes, tomatoes, onion, garlic cloves, bay leaf, pepper

Directions:
Mix all of the chopped vegetables with the soups and place into the crock pot.
Put the roast on top and sprinkle with pepper.
Put on low all day and enjoy with a crusty loaf of bread.
I have put everything together the night before and just set this as I was leaving for work.
My Best Clam Chowder
Category: soups-stews-and-chili
By PIONEERGIRL

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream.  A little red wine vinegar is added before serving for extra flavor.

Ingredients:
3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

Directions:
Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 8 servings

Calories: 501.2
Fat: 32.7 g
Saturated fat: 19.7 g
Carbohydrates: 28.4 g
Sugars: 2.4 g
Dietary fiber: 2.2 g
Protein: 23.9 g
Cholesterol: 136.6 mg
Sodium: 712.3 mg
Ww 1.5 Points - Skinny B*tch


Ingredients:
rum, lime wedge

Directions:
Mix liquor and diet coke., Squeeze lime juice in to drink., Mix well and enjoy.
Teriyaki-Lime Salmon


Ingredients:
salmon fillets, green onions, fresh lime juice, thyme, lime

Directions:
Preheat oven to 450 and spray a shallow baking dish with nonstick cooking oil. Place salmon in the dish.
Stir together the green onions, lime juice, teriyaki sauce and thyme.  Drizzle over the fish.
Bake uncovered, until fish flakes easily when tested with a fork.  (Allow 5 minutes per half inch of thickness.]
Serve with lime wedges.
Mediterranean Lentil Salad


Ingredients:
lentils, water, bay leaves, thyme, garlic cloves, sun-dried tomato, boiling water, celery, red bell pepper, red onion, fresh parsley, olive oil, vinegar, Dijon mustard

Directions:
Rinse the lentils.  In a medium saucepan, bring the lentils, 4 c water, bay leaves, thyme, and garlic to a boil.  Reduce heat and simmer for about 20 minutes or until tender, stirring occasionally.
While the lentils are simmering, cover the sun-dried tomatoes with boiling water in a heatproof bowl and set aside.  Combine the celery, peppers, onions, and parsley in a large bowl.  In a separate small (non-metallic] bowl, whisk the dressing ingredients until smooth.  When the sun-dried tomatoes have softened, drain them and mince. Add to the chopped vegetables.
Drain the lentils and discard the bay leaves. Let cool, then remove the garlic, mash it, and mix it back into the lentils.  Toss the lentils with the vegetables and dressing, and adjust the seasonings if necessary.
Serve immediately, or cover and chill to serve later.
Rum Custard


Ingredients:
eggs, sugar, milk, rum, salt, nutmeg

Directions:
Combine everything except nutmeg., Pour into 4 individual custard cups., Top with a sprinkle of nutmeg., Set in a pan with 1 inch of water., Bake at 325F for 30 minutes until knife inserted in center comes out clean., Do not over bake., Serve warm or cold with little crispy cookies.
Chewy Brownies


Ingredients:
all-purpose flour, baking powder, salt, granulated sugar, vegetable shortening, eggs, vanilla extract

Directions:
In a large bowl, combine flour, baking powder, salt, sugar and cocoa.
Using a pastry blender, cut in shortening.
Add eggs, vanilla and nuts to flour mixture and stir until combined.
Bake 350 degrees in a greased 8x8 pan 20-25 minutes or until the top looks done (don't overbake -- better a little underbaked].
Enjoy!
Easy Tomato Soup Chili


Ingredients:
ground beef, dark red kidney beans, onion, chili powder

Directions:
Brown onion and ground beef in large stock pot., Add the seasonings and bring to a boil., Reduce heat and simmer., I like to simmer this for at least an hour, then taste test., The trick is to let it simmer to mix the flavors.
Chicken Soup II
Category: soups-stews-and-chili
By ROZZZZZ

Delicious chicken soup with tortellini and spinach.  Top with parmesan cheese.

Ingredients:
5  chicken thighs
2 quarts water
4 cubes  chicken bouillon, crumbled
1 large onion, chopped
3 cloves garlic, minced
3 stalks celery, chopped
6  carrots, chopped
½  green bell pepper, chopped
1 (10 ounce) package frozen chopped spinach
4 ounces thin egg noodles
8 ounces meat tortellini
salt and pepper to taste

Directions:
Fill a large pot with water and place chicken thighs in the pot.  Bring to a boil, then reduce heat and simmer until meat falls from the bone, 45 minutes.  Remove chicken, cut up meat and return meat to the pot. Stir in chicken bouillon, onion, garlic, celery, carrots and bell pepper; simmer until vegetables are tender, 10 to 15 minutes. Stir in frozen spinach and cook until tender, 5 to 10 minutes. Meanwhile, bring a large pot of water to a boil.  Cook egg noodles in water until al dente, 8 to 10 minutes.  Drain and reserve. Stir tortellini into soup and cook until tender, 10 to 15 minutes.  Stir in reserved egg noodles, salt and pepper.  Heat through and serve.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 225.3
Fat: 7.2 g
Saturated fat: 2.1 g
Carbohydrates: 22.8 g
Sugars: 3.4 g
Dietary fiber: 3.6 g
Protein: 17.5 g
Cholesterol: 81.2 mg
Sodium: 743.4 mg
Mightyro's Skillet Ground Beef-Bok Choy


Ingredients:
ground beef, onion, bok choy, soy sauce, water, green onion

Directions:
Brown beef and onion., Add whites of bok choy and cook til crisp tender., Add greens,sesame oil, soy sauce, ramen noodles along with water., Cook until noodles are tender, add coleslaw mix., Sprinkle green onions on top.
Egg & Bacon Pies (21 Day Wonder Diet: Day 21)


Ingredients:
eggs, tomatoes

Directions:
Preheat oven to 200°C.
Divide bacon between 2 muffin pan holes.  Crack an egg into each hole.  Bake about 15 minutes, or until egg is set.  Loosen edges of pies from pan.
Serve pies on toast, sprinkled with tomato.
Spinach Pomegranate Salad
Category: salad
By SarieNickle

A very quick and nutritious salad made with pomegranate seeds and feta cheese.

Ingredients:
1 (10 ounce) bag baby spinach leaves, rinsed and drained
¼  red onion, sliced very thin
½ cup walnut pieces
½ cup crumbled feta
¼ cup alfalfa sprouts  (Optional)
1  pomegranate, peeled and seeds separated
4 tablespoons balsamic vinaigrette

Directions:
Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 273.4
Fat: 21.4 g
Saturated fat: 6.2 g
Carbohydrates: 14.9 g
Sugars: 9.1 g
Dietary fiber: 3 g
Protein: 9.5 g
Cholesterol: 28 mg
Sodium: 584.6 mg
Honey Roasted Sweet Potatoes
Category: side-dish
By Kailyn Nicole Spears

Sweet and tasty side to any meal!

Ingredients:
2 large sweet potatoes, peeled and cubed
½ cup honey
¼ cup olive oil
2 tablespoons ground cinnamon
1 tablespoon honey, or to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Toss sweet potatoes, 1/2 cup honey, and olive oil together in a bowl until potatoes are completely coated. Spread potatoes out on a baking sheet and drizzle any remaining olive oil mixture over the top. Bake in the preheated oven until tender, 25 to 30 minutes. Cool on the baking sheet, 5 to 10 minutes; dust potatoes with cinnamon. Transfer sweet potatoes to plates and drizzle with remaining honey.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 467.9
Fat: 13.7 g
Saturated fat: 1.9 g
Carbohydrates: 87.7 g
Sugars: 48.7 g
Dietary fiber: 8.7 g
Protein: 3.8 g
Sodium: 127.4 mg