These Easy Honey Roasted Sweet Potatoes are everything I love in a simple side: caramelized edges, plush centers, and a glossy honey finish. With a few pantry staples and one sheet pan, you can have a cozy, crowd-pleasing side on the table fast.
Why You’ll Love This Easy Honey Roasted Sweet Potatoes
- Caramelized outside, tender inside with minimal effort
- Just pantry staples and one pan for easy cleanup
- Sweet-savory flavor that pairs with almost any main
- Kid-friendly but elegant enough for guests
- Great make-ahead option for meal prep
Easy Honey Roasted Sweet Potatoes Ingredients & Substitutions
- 2 lb sweet potatoes, peeled if you like and cut into 1 inch cubes
- 2 tbsp olive oil (or avocado oil or melted ghee)
- 2 to 3 tbsp honey (or maple syrup for a vegan option)
- 1 tbsp melted butter, optional for extra richness
- 1 tsp apple cider vinegar or lemon juice, to balance sweetness
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon, optional
- 1/2 tsp smoked paprika or chili powder, optional for a subtle kick
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 tsp cornstarch, optional for extra crispy edges
Simple swaps: Use maple syrup in place of honey, or skip butter for dairy-free. Try rosemary instead of thyme, or add a pinch of cayenne for heat. No cornstarch? Skip it and just roast a touch longer to deepen caramelization.
Step-by-Step Instructions to Make Easy Honey Roasted Sweet Potatoes
Preheat the oven and pan
Set a rack in the center and preheat to 425°F. Place a large, rimmed sheet pan in the oven while it heats so the potatoes sizzle on contact. Line with parchment if you prefer easier cleanup.
Prep the sweet potatoes
Peel if desired, then cut into 1 inch cubes. Pat very dry with a clean towel so the oil and honey cling and the edges crisp.
Make the honey glaze
In a large bowl, whisk olive oil, honey, melted butter if using, vinegar, salt, pepper, cinnamon, and smoked paprika. If using cornstarch, sprinkle it over the cubed potatoes first and toss to coat lightly.
Toss and arrange
Add potatoes to the bowl and toss until glossy and evenly coated. Carefully remove the hot sheet pan, then spread potatoes into a single layer with space between pieces so they roast, not steam.
Roast, flip, and finish
Roast 20 minutes. Flip with a spatula, then roast 10 to 15 minutes more until deep golden with caramelized edges and fork-tender centers. For extra color, broil 1 to 2 minutes, watching closely. Toss with fresh thyme and a final drizzle of honey if you like, then season to taste.
Tips for Success
- Hot pan advantage: Preheating the sheet pan jump-starts caramelization.
- Dry is key: Moisture prevents browning. Pat the cubes thoroughly.
- Give them space: Overcrowding causes steaming. Use two pans if needed.
- Uniform size: Even 1 inch cubes cook at the same rate.
- Balance the sweet: A splash of vinegar or lemon makes flavors pop.
- Try convection: If you have it, use 400°F convection for extra-crispy edges.
- Finish with flake salt: A tiny sprinkle at the end enhances sweetness and texture.
Variations of Easy Honey Roasted Sweet Potatoes
- Maple Dijon: Swap honey for maple and whisk in 1 tsp Dijon.
- Garlic Herb: Add 2 minced garlic cloves in the last 10 minutes and finish with parsley.
- Chile Lime: Add 1/2 tsp chili powder and finish with lime zest and juice.
- Miso Sesame: Whisk 1 tsp white miso and 1 tsp sesame oil into the glaze, finish with sesame seeds.
- Holiday Orange Pecan: Add 1 tsp orange zest and toss with toasted chopped pecans before serving.
Serving Suggestions: What to Pair with Easy Honey Roasted Sweet Potatoes
- Roast chicken, baked salmon, pork tenderloin, or grilled steak
- Quinoa or farro bowls with kale, feta, and a lemony yogurt drizzle
- Tucked into tacos with black beans, avocado, and cilantro
- Added to fall salads with arugula, goat cheese, and cranberries
- Breakfast plate with fried eggs, greens, and hot sauce
Storage & Reheating Instructions
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze on a sheet pan, then transfer to a bag for up to 2 months.
- Reheat: Oven or air fryer at 400°F for 6 to 10 minutes until hot and crisp. Skillet on medium with a touch of oil works too. Microwave for speed, noting edges will soften.
- Refresh: Add a tiny drizzle of honey and a squeeze of lemon after reheating to revive flavors.
Memories Made Around the Table
This recipe started in my first tiny apartment with a slightly quirky oven and a stubborn jar of honey. Even then, the aroma of cinnamon and roasting sweet potatoes felt like a warm hug on a weeknight.
FAQs
Q: Do I need to peel the sweet potatoes? A: Peeling is optional. The skin becomes tender and adds nutrients, but peeled cubes caramelize a bit more evenly.
Q: Can I make this without honey? A: Yes. Use pure maple syrup for a vegan swap or reduce added sweetener and roast slightly longer to deepen natural sweetness.
Q: How do I keep them from getting soggy? A: Dry the cubes well, use a hot pan, do not overcrowd, and roast at 425°F. Flip once to encourage even browning.
Q: Can I air fry them? A: Yes. Air fry at 380°F for 14 to 18 minutes, shaking halfway, until caramelized and tender.
Q: Can I prep ahead? A: Toss the cubes with oil and spices only, then refrigerate up to 24 hours. Add honey just before roasting to prevent weeping.
Final Thoughts
With golden edges, a kiss of honey, and a bright finish, these Easy Honey Roasted Sweet Potatoes are the effortless side you will make on repeat. I hope they bring a little cozy glow to your table tonight.
Easy Honey Roasted Sweet Potatoes (Crispy & Tender)
Equipment
- 1 rimmed sheet pan preheated
- 1 Parchment Paper (optional)
- 1 Large bowl
- 1 Whisk
- 1 Spatula
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Honey Roasted Sweet Potatoes
- 2 lb sweet potatoes peeled if you like, cut into 1-inch cubes
- 2 tbsp olive oil or avocado oil or melted ghee
- 3 tbsp honey or maple syrup for a vegan option
- 1 tbsp melted butter optional, for extra richness
- 1 tsp apple cider vinegar or lemon juice, to balance sweetness
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 0.5 tsp cinnamon ground, optional
- 0.5 tsp smoked paprika or chili powder, optional
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 tsp cornstarch optional, for extra crispy edges
Instructions
- Set a rack in the center and preheat to 425°F. Place a large, rimmed sheet pan in the oven while it heats so the potatoes sizzle on contact. Line with parchment if you prefer easier cleanup.
- Peel if desired, then cut into 1 inch cubes. Pat very dry with a clean towel so the oil and honey cling and the edges crisp.
- In a large bowl, whisk olive oil, honey, melted butter if using, vinegar, salt, pepper, cinnamon, and smoked paprika. If using cornstarch, sprinkle it over the cubed potatoes first and toss to coat lightly.
- Add potatoes to the bowl and toss until glossy and evenly coated. Carefully remove the hot sheet pan, then spread potatoes into a single layer with space between pieces so they roast, not steam.
- Roast 20 minutes. Flip with a spatula, then roast 10 to 15 minutes more until deep golden with caramelized edges and fork-tender centers. For extra color, broil 1 to 2 minutes, watching closely. Toss with fresh thyme and a final drizzle of honey if you like, then season to taste.