Description
Sweet, tender, caramelized cubes of sweet potato coated in honey, olive oil, and cinnamon—this side dish is simple, versatile, and guaranteed to steal the show at any meal.
Ingredients
Serves 3–4
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2 large sweet potatoes, peeled and diced into ¾-inch cubes
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2 tbsp olive oil (or avocado oil)
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2 tbsp honey (or maple syrup for a vegan twist)
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½ tsp cinnamon (optional, or substitute nutmeg/pumpkin pie spice)
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Salt & pepper, to taste
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Fresh parsley, chopped, for garnish
Optional Twists:
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Spicy & Smoky: ¼ tsp smoked paprika + pinch of cayenne
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Herbaceous: swap cinnamon for rosemary or thyme; add garlic cloves
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Maple Pecan: use maple syrup and sprinkle ⅓ cup chopped pecans during last 5 min of roasting
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Citrus Zest: add zest of 1 orange
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Savory: toss with everything bagel seasoning after roasting
Instructions
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Preheat & Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.
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Dice & Toss: Place sweet potatoes in a large bowl. Add olive oil, honey, cinnamon, salt, and pepper. Toss with hands or a spatula until evenly coated.
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Spread & Roast: Spread in a single, uncrowded layer on the baking sheet. Roast 15 minutes, then flip/spread the cubes. Continue roasting 10–15 minutes until tender and edges are caramelized.
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Finish & Serve: Let rest 1–2 minutes, transfer to a serving dish, and garnish with chopped parsley. Serve immediately.
Notes
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Crispy Edges: Don’t overcrowd the pan; use two sheets if necessary.
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Advance Prep: Peel/dice a day ahead; store in water in the fridge. Pat dry before roasting.
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Reheating: Reheat roasted potatoes at 350°F (175°C) for 10–15 minutes.
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Honey Burn: If edges darken too fast, reduce oven to 375°F (190°C) and monitor closely.
Nutrition
- Calories: 180–200 Cal approx. per serving
- Carbohydrates: 35g