Total Time
Prep 10 mins
Cook 30 mins

These sound a little healthier than those covered in marshmallows, but still have a sweet taste...11/02/13-I diced these and made as directed; they cooked a little faster so I took them out about 8 minutes earlier than what the recipe stated.

Ingredients Nutrition


  1. Place sweet potatoes in a Dutch oven or large saucepan with enough lightly salted water to cover. Bring to boiling. Reduce heat, cover, and simmer about 15 minutes or until sweet potatoes are nearly tender when pierced with a fork. Drain. Transfer potatoes to a greased 2-quart square baking dish.
  2. Mix brown sugar, honey, margarine or butter, and ginger in a heavy small saucepan. Bring to boiling, stirring constantly until sugar is dissolved. Boil gently for 3 minutes. Pour over potatoes.
  3. Bake, uncovered, in a 350 degree F oven about 15 minutes or until potatoes are tender, basting occasionally with sauce.
  4. Make-Ahead Tip: Cook sweet potatoes as directed. Cover and refrigerate potatoes up to 24 hours. To reheat, prepare glaze as above; pour over potatoes. Cover with foil and bake in a 350 degree F oven for 15 minutes. Remove foil; bake about 20 minutes more or until tender, basting occasionally with sauce.
Most Helpful

Pleasurable side! Enjoyed the way the ginger and honey accented the nicely cooked potatoes. I did cut the recipe way down making only a quart as there were only two of us and I only had 3/4 pound of sweet potato. We also liked that this is a little bit healthier. Thanks for the post.

Debbwl May 20, 2012

Although I did cut this recipe in half for just the 2 of us, that left enough potato rounds for me to munch on for several days! Absolutely wonderful, & the only change I made was to leave the potatoes unpeeled! A keeper of a recipe, for sure! Thanks for sharing it! [Tagged & made in Please Review My Recipe]

Sydney Mike December 19, 2011

Wonderful sweet potatoes! Easy to make too. The honey was great with the sweet potatoes and the ginger gave the dish a nice little zip. Really enjoyed these - thanks for sharing the recipe!

loof February 07, 2011