Want to get your kids to eat a vegetable with loads of vitamin A, potassium, and fiber? And by eat, I mean actually devour it instead of pushing it around their plates.
Sweet potatoes are the highlight of every holiday meal in my family. It’s the one vegetable that everyone loads onto their plate with a smile on their face. They’re the ultimate comfort food, but they’re also surprisingly healthy.
This recipe is easy, delicious, and surprisingly healthy, but it can also be tweaked if you’re hoping to totally disguise the healthy aspect of the sweet potatoes.
Whether you’re focusing on the health benefits (natural sugar instead of refined garbage) or just want to make something that everyone will enjoy, this recipe will be your new go-to side dish for healthier family meals.
The honey adds a healthy dose of natural sugar, but the brown sugar adds a little extra sweetness for those family members who have an extra large sweet tooth. That said, if you want to take it up a notch, feel free to add some marshmallows to the top of the sweet potatoes before baking.
1 can (17 ounces) sweet potatoes
1/4 Cup honey
2 Tablespoons brown sugar
2 Tablespoons butter
1/2 bag marshmallows
1/2 Cup pecans
Drain sweet potatoes and arrange in a shallow greased baking dish.
In a small saucepan, combine honey, brown sugar, and butter. Bring to a boil. Pour over sweet potatoes.
If desired, cover sweet potatoes with marshmallows and/or top with pecans. I usually skip this step because the honey and brown sugar make this recipe sweet enough (and we have food allergies in my family), but sometimes the marshmallow-y goo and nutty crunch might be just what your tastebuds are craving. ?
Bake at 375 degrees for 30 minutes.