Description
If fall had a flavor, it’d be these Roasted Honey Sweet Potatoes. Crispy-edged, tender-centered, and kissed with honey and cinnamon, they’re weeknight-simple but totally holiday-worthy. Whether you serve them next to roast chicken or eat them straight off the baking sheet (no judgment), they’re pure golden comfort. Born from a campfire fail and perfected in Beau’s kitchen, this recipe proves great food doesn’t need to be fancy – just full of heart.
Ingredients
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3–4 medium sweet potatoes (about 2 lbs), peeled & cubed
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3 tbsp olive oil
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2 tbsp honey (or maple syrup)
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1 tsp cinnamon (optional)
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Salt & pepper to taste
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Optional garnish: fresh thyme, rosemary, or parsley
Instructions
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Preheat oven to 400°F (200°C).
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Chop sweet potatoes into ¾-inch cubes. Optional: soak in cold water for 10 mins, then pat dry for extra crisp.
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Toss in a bowl with olive oil, honey, cinnamon, 1 tsp salt, and ½ tsp pepper until well coated.
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Spread on parchment-lined baking sheet in a single layer (use 2 pans if needed).
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Roast for 15 mins, flip, then roast another 10–15 mins until tender and caramelized.
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Garnish with herbs and a drizzle of extra honey if desired. Serve hot!
Notes
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Add chipotle powder for sweet-heat magic
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Try maple + pecans for a festive vibe
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Swap cinnamon for smoked paprika for a savory take
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Reheat in oven to bring back crispiness
Nutrition
- Calories: 180 Cal
- Sugar: 9g
- Fat: 7g
- Carbohydrates: 29g