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Roasted Sweet Potatoes are a simple yet incredibly flavorful side dish, made with just a handful of ingredients and ready in only 30 minutes. Coated in a warm cinnamon honey glaze, the sweet potatoes become perfectly caramelized on the outside while staying tender and soft on the inside.
Try this next: Serve these with our Foolproof Thanksgiving Turkey recipe or Crispy Baked Chicken Thighs!
5 Things That Really Matter For Roasted Sweet Potatoes
- Cut Potatoes Evenly: Cut sweet potatoes into uniform 1-inch pieces to ensure even roasting.
- Don’t Overcrowd: Give each piece space so that they roast, not steam.
- High Heat is Key: Roasting at 425°F helps achieve that irresistible caramelization.
- Use Parchment Paper: Keeps the potatoes from sticking and makes cleanup a breeze.
- Flip Halfway Through: Turning the potatoes ensures crisp, golden edges on all sides.
RECIPE WALK-THROUGH
How To Make Roasted Sweet Potatoes
See the recipe card below for full, detailed instructions
Homemade Honey Roasted Sweet Potatoes are easy enough for beginners, but these small details will help you get the best results possible. Think of this section like me cooking alongside you in the kitchen.
Step 1: Prep the Oven and Pan
Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Non-stick foil is another good option if you are out of parchment.
Step 2: Peel and Chop
Peel 2 pounds of red-skinned sweet potatoes and chop them into even 1-inch cubes. Place them in a large mixing bowl.
- Quick Note: Leaving a little skin adds texture and nutrition.
Step 3: Make the Glaze
In a small bowl, whisk together two tablespoons of olive oil, two tablespoons of honey, one teaspoon of fresh lemon juice, and one teaspoon of cinnamon.
- Pro Tip: Warm the honey slightly so it mixes more easily.
Step 4: Toss to Coat
Pour the glaze over the sweet potatoes and toss well to coat every piece evenly.
Step 5: Roast and Flip
Spread the coated sweet potatoes out in a single layer on the prepared baking sheet. Sprinkle with ½ teaspoon salt. Roast for 20 minutes, flip the potatoes, then roast for an additional 15–20 minutes or until fork-tender and caramelized.
- Keep the oven door open for as short of time as possible while you’re flipping the potatoes.
Step 6: Rest and Serve
Let the potatoes sit for 5 minutes before serving to allow the glaze to set slightly.
Variations
- Maple Roasted Sweet Potatoes: Swap honey for pure maple syrup for a richer flavor.
- Spicy Roasted Sweet Potatoes: Add a pinch of cayenne or chili powder to the glaze for a sweet-and-spicy kick.
- Savory Roasted Sweet Potatoes: Swap honey and cinnamon for olive oil, garlic powder, smoked paprika, salt, and pepper. Garnish with parsley or rosemary.
Serving Suggestions
Check out our Thanksgiving Dinner Menu Ideas + Complete Planning Guide for the full holiday spread.
- Roast Chicken: A comforting, classic pairing.
- Grilled Pork Tenderloin: Balances the sweetness beautifully.
- Stuffed Bell Peppers: Complements the hearty filling with a touch of sweetness.
Storage Tips
Storage, Freezing, and Leftovers
- Storage – Store cooled leftovers in an airtight container in the fridge for up to 4 days.
- Reheat – Reheat in the oven or air fryer to bring back the crispiness.
- Freezing – To freeze, place in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe bag for up to 2 months. Thaw and reheat in a hot oven or air fryer.
- Make Ahead – Prep and glaze the potatoes in advance, then roast just before serving.
Frequently Asked Questions
Can I leave the skin on?
Yes! If you prefer, scrub the potatoes well and skip peeling for added texture and nutrients.
Can I make this ahead of time?
Absolutely. Prep and glaze the potatoes in advance, then roast just before serving.
Do I need red-skinned sweet potatoes?
They’re recommended for their texture and color, but any variety of sweet potato will work.
How do I keep roasted sweet potatoes from getting soggy?
Make sure they’re spread out in a single layer and not overcrowded. Overcrowding causes steaming instead of roasting.
What’s the best seasoning for savory roasted sweet potatoes?
Garlic powder, smoked paprika, chili powder, and/or cayenne would make delicious savory roasted sweet potatoes! Toss the potatoes with olive oil, salt, and pepper, and add your preferred seasonings before roasting.
More Sweet Potato Recipes
- Candied Yams
- Sweet Potato Wedges
- Sweet Potato Casserole
- Twice Baked Sweet Potatoes
- Mashed Sweet Potatoes
Honey Roasted Sweet Potatoes
Ingredients
- 2 pounds Red-skinned sweet potatoes
- 2 tablespoons Olive oil
- 2 tablespoons Honey
- 1 teaspoon Fresh lemon juice
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
Instructions
- Preheat oven to 425 degrees F.
- Line a large rimmed baking sheet with parchment paper and set aside.
- Peel sweet potatoes and cut into 1-inch chunks, then place in a large bowl.
- In a small bowl, whisk together olive oil, honey, lemon juice and cinnamon. Pour over sweet potatoes and toss to coat completely.
- Arrange sweet potatoes on the prepared baking sheet and sprinkle with salt.
- Roast in the preheated oven for about 20 minutes, then flip pieces over and roast for an additional 15-20 minutes, or until potatoes reach your desired tenderness.
- Let stand for 5 minutes before serving.
Notes
- Cut evenly for consistent cooking.
- Roast at 425°F for caramelized edges.
- Flip halfway for even color.
- Don’t crowd the pan.
- Preheat sheet pan for extra crispness.
- Peel optional — adds texture and nutrients.
- Use parchment paper, not foil.
- Reheat in the oven or air fryer for best texture.
- Skip freezing to preserve texture.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Thanks, I had leftover sweet potato and gave this a try because it looked so easy. I did switch the honey for pure maple syrup, because my friend was allergic to honey. Just so you know for any non honey people it is fabulous that way as well.
You are so welcome Anne! Love the awesome feedback.
In the oven with a minor tweak- used some Red Clay Hot Honey and a little regular honey… dear lord that sauce is delish!!
Nice! Love the feedback Kate, thanks for stopping by.
Followed the recipe verbatim and am glad I did! Big hit even with my picky eater. This is going in regular rotation, lol. Thanks for sharing! Oh and so easy to make too!
Nice! You are so welcome Martha! Thanks for stopping by.
I just made this the other night as a side dish to boneless pork chops. I did add a little more spice – just a bit of onion powder and garlic powder (to have a nice blend of sweet and savory. It was a big hit!
Nice! Thanks for Awesome feedback Laureen.
K.
I love this recipe, I can’t wait to try this, we love sweet potatoes and enjoy having them at least once or twice a week. Even for a snack in the evenings.