Description
Easy Honey Roasted Sweet Potatoes
Your New Favorite Side Dish
Tender, caramelized sweet potato cubes with a sticky-sweet honey glaze and a hint of cinnamon. Perfect for weeknight dinners, holiday feasts, or any time you want a quick, show-stopping side.
Ingredients
Serves 2–4
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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 (maple syrup for a vegan version)
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½ tsp cinnamon (optional)
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Salt & pepper to taste
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Fresh parsley, chopped (for garnish; optional)
Optional Flavor Twists:
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Spicy & Smoky: ¼ tsp smoked paprika + pinch of cayenne
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Herbaceous & Savory: Replace cinnamon with rosemary/thyme + 2 minced garlic cloves
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Maple Pecan: Swap honey for maple syrup + ⅓ cup chopped pecans last 5 min
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Citrus Zest: Add zest of 1 orange
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Everything Bagel Twist: Toss with 1 tbsp everything bagel seasoning after roasting
Instructions
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Preheat & Prep:
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. -
Dice Potatoes:
Peel and cut sweet potatoes into ¾-inch cubes. Uniform size = even roasting. -
Coat with Flavor:
In a large bowl, toss potatoes with olive oil, honey, cinnamon, salt, and pepper until evenly coated. -
Spread & Roast:
Spread potatoes in a single layer on the baking sheet (don’t overcrowd). Roast 15 minutes, flip, then roast another 10–15 minutes until tender and edges caramelized. -
Finish & Serve:
Let rest 1 minute on the pan, transfer to a serving dish, and sprinkle with fresh parsley. Serve immediately.
Notes
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Avoid soggy potatoes: Don’t overcrowd the pan; steam will replace roasting.
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Make ahead: Peel and dice in advance, store in cold water, dry before roasting. Pre-roast and reheat 10–15 min at 350°F.
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Honey too dark? Oven may be hot—reduce to 375°F and monitor closely.
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Skipping honey: Increase salt/pepper for a savory option; sugar-free syrup works too.