Honey Roasted Sweet Potatoes
These Honey Roasted sweet potatoes are an easy and delicious side dish! Spiced with cinnamon and glazed with honey, they bake in the oven until golden and tender.
I’ve been making these honey roasted sweet potatoes for years and they turn out perfect every time. This easy recipe is one of my go-to’s when I need a quick, healthy side dish that’s packed with flavor.
You’ll love this recipe because it is so simple, and it yields delicious results!
Before roasting, these honey roasted sweet potatoes are coated with a mixture of olive oil, honey, cinnamon, salt and pepper. Just like with my crispy baked Sweet Potato Fries, the oven works its magic on these sweet potatoes. The edges brown and caramelize and the centers get nice and soft.
Looking for a recipe without the honey? You’ll love my basic Roasted Sweet Potatoes Recipe.
If you love Roasted Vegetables as much as I do, you’ll also want to try these Roasted Carrots, Roasted Butternut Squash, Roasted Brussels Sprouts and Roasted Broccoli.
How to Make Honey Roasted Sweet Potatoes
Start by peeling and chopping your sweet potatoes. Cut the sweet potatoes into 3/4-inch cubes. Try to make the cubes approximately the same size so that the sweet potato pieces will cook evenly.
Put the sweet potato pieces on a baking sheet that you’ve lined with parchment paper. The parchment will keep the sweet potatoes from sticking to the pan so that clean up is easy.
Next, you’ll whisk together the seasoning mixture that will coat and flavor the sweet potatoes: olive oil, honey, cinnamon, salt and pepper. Then pour the mixture over the sweet potatoes. Combining the ingredients first and then tossing the glaze over the sweet potatoes ensures that seasonings are evenly distributed over all of the sweet potatoes.
Finally, bake at 425° F for 25-30 minutes, flipping halfway through the bake time. The high temperature helps to crisp and caramelize the edges, giving them the most delicious flavor.
Recipe Tips
- Cut the sweet potatoes into pieces that are approximately the same size, for even cooking.
- Don’t overcrowd the baking pan. The sweet potatoes should be in a single layer with a little room in between so the air can circulate. This leads to the crispy edges that are so tasty.
- Watch the sweet potatoes closely near the end of the baking time as they can go from perfectly caramelized to burnt quickly.
- Try seasoning your sweet potatoes with different spices before roasting. I like to add some chili powder to this recipe for spicy-sweet roasted sweet potatoes. Garlic powder, paprika and chili powder make a savory alternative seasoning for roasted sweet potatoes.
- Pure maple syrup can be substituted for the honey to make maple roasted sweet potatoes. Using maple syrup instead of honey makes this recipe vegan.
Storing Leftovers
If you have leftover roasted sweet potatoes, they are delicious alongside scrambled eggs for breakfast. Or, add them to tacos, burrito bowls or vegetarian enchiladas for a healthy dinner. Store leftover roasted sweet potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat in microwave or the oven.
If You Love These Honey Roasted Sweet Potatoes
You might also enjoy these recipes:
- Sweet Potato Casserole
- Sweet Potato Black Bean Taquitos
- Sheet Pan Sausage and Veggies
- Air Fryer Sweet Potato Fries
- More Sweet Potato Recipes
Prefer to bake sweet potatoes whole? Try my Baked Sweet Potato recipe. Or make Air Fryer Baked Sweet Potatoes or Instant Pot Sweet Potatoes.
Honey Roasted Sweet Potatoes
Ingredients
- 2 pounds sweet potatoes, 3 medium or 2 large, peeled and cut into ¾-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons honey
- ¼ teaspoon cinnamon
- ¼ teaspoon coarse Kosher salt
- â…› teaspoon black pepper
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place the sweet potatoes on the baking sheet, using two baking sheets if needed to fit all of the sweet potatoes.
- In a small bowl, whisk together the olive oil, honey, cinnamon, salt and pepper. Pour over the sweet potatoes and toss to coat.
- Bake for 15 minutes, stir. Continue baking for 10-15 minutes more, until sweet potatoes are tender when pierced with a fork. They should start to turn golden and caramelize around the edges.
Notes
- You can substitute pure maple syrup for the honey.
Wow, simple to make yet still a delicacy. I’d love to try this out. sounds promising. I can imagine sweet potato and honey together, the dish sounds sweeter 🙂 nice photo
Great recipe! Easy
Wish I read your recipe before the other one! I did something other than yours and than did yours. So much better!!
Stumbled upon this when I needed to use up some extra kumera. It’s sooooooo good, I’ve made it several times now (for friends, and just for me as I like it so much). Thank you from Australia!