I remember the first time I ever ate sweet potatoes in my life. It was on a hot summer’s day while I was on a holiday with my parents in the US. More specifically, we were seated on the terrace of our hotel’s restaurant in Mackinac Island, Michigan, overlooking the magnificent Lake Huron. We were served a side dish of sweet potato fries. I was sold after the first bite.

 To me, it was so surprising that something that is called a potato could be so far from the actual flavour of the “regular” potatoes. The colour is amazingly bright and the taste is out of this world. Oven roasted potatoes are easily the side dish I am most excited to eat, so it seemed like a good idea to try it with sweet potatoes. To enhance the sweetness of the yams, honey is poured over, which will give an extra sticky yet sweet bite to the dish.

 You could easily swap the oregano for another hard herb, such as thyme, rosemary, or sage. It just depends on what you have available at the moment. It’s perfectly fine to use dried herbs as well!

 These honey roasted sweet potatoes are an easy companion, as they can be served with anything from meat to fish, and chicken to vegetarian. I partnered it with a honey and herb soaked meatloaf, but it can go perfect along the trout recipe as well!