Description

Tired of the same old side dishes? Let’s turn humble sweet potatoes into a show-stopping, flavor-packed star. Roasted until golden and crispy, then tossed in a spicy-sweet hot honey glaze, these potatoes are addictive, versatile, and easy enough for a weeknight yet special enough for the holiday table.

Ingredients

Scale

4 large sweet potatoes, peeled and cubed (~1-inch cubes)
6 tbsp hot honey (store-bought or homemade – see note)
4 tbsp extra virgin olive oil
Salt and freshly cracked black pepper, to taste
Fresh herbs like thyme, parsley, or cilantro, for garnish (optional)

Optional Flavor Boosts:

½ tsp smoked paprika or chili powder for smoky heat
Zest of 1 lime or lemon for brightness
2 tbsp crumbled feta or goat cheese for a tangy finish
1–2 tbsp tahini or Greek yogurt for creamy contrast

Homemade Hot Honey Tip:
Warm 6 tbsp honey with ½–1 tsp red pepper flakes for 10 minutes, then strain.

Instructions

1. Preheat Oven & Prep Pan

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.

2. Season the Sweet Potatoes

In a large bowl, toss cubed sweet potatoes with olive oil, salt, and pepper. Add any optional dry spices at this stage. Ensure each cube is evenly coated.

3. Roast to Perfection

Spread potatoes in a single layer on the baking sheet. Roast 30–35 minutes, flipping halfway through, until edges are golden and crispy. Avoid crowding to prevent steaming.

4. Glaze with Hot Honey

Remove from oven, immediately drizzle with hot honey, and toss gently to coat. The residual heat will help the honey cling to the potatoes.

5. Garnish & Serve

Transfer to a serving dish. Sprinkle with fresh herbs, cheese, or citrus zest if desired. Serve warm.

Notes

Crispy Potatoes: Single layer + high heat + flipping halfway is key.
Make Ahead: Cube potatoes a day ahead and store in water to prevent browning. Pat dry before roasting.
Vegan Option: Swap honey for maple syrup or agave; warm with red pepper flakes for “hot” flavor.
Crystallized Honey Fix: Warm gently in hot water or over a double boiler until liquid.

Nutrition

Calories: 280–310 Cal Per Serving
Fat: 12–14 g
Carbohydrates: 40–45 g
Protein: 2–3 g