4 small sweet potatoes
1 tsp canola oil
1/4 tsp. kosher salt
3 tbsp. butter at room temp
2 tbsp. honey
1/4 tsp cinnamon
1 scallion, sliced

Preheat oven to 425°F.

Line a large jellyroll pan with foil, spray lightly with cooking spray.

Rub potatoes with oil. Sprinkle with salt. Roast on pan until tender when pierced with a fork, 45 minutes to an hour. Let potatoes cool 5 minutes.

In small bowl, stir together butter, honey and cinnamon until smooth; reserve. Horizontally cut top quarter off each potato. Using a fork, lightly mash potatoes within skin.

Evenly divide reserved butter mix among potatoes. Sprinkle with scallion.

When it's just 2 people for dinner, this is a great alternative to mashed sweet potatoes.

Submitted by: Sherry Monfils