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Honey Roasted Sweet Potatoes are glazed with a sweet cinnamon honey sauce and roasted in the oven. The edges become crispy and caramelized, the insides soft and tender and the flavor – incredible! This easy, healthy side dish will surely steal the show!
Roasted sweet potatoes make an excellent healthy side dish for the holidays, and look beautiful next to your Thanksgiving Turkey and Homemade Stuffing!
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The Best Oven Roasted Sweet Potatoes
As a kid, the only way I would eat sweet potatoes is if they accidentally got stuck to the roasted marshmallow I was pulling off the top of my mom’s Sweet Potato Casserole. Now that I’m older and have kids of my own who like to pick off the marshmallows, I’ve realized the true value and beauty of the illustrious sweet potato.
These Honey Roasted Sweet Potatoes are tender on the inside, crispy on the outside with a sweet cinnamon flavor that everyone will love. They are fast and quick so you can enjoy them any time, not just around the holidays!
Why We Love Roasted Sweet Potatoes
- They are so good for you!
- My kids think they’re full of sugar so they actually want to eat them (but they’re actually pretty healthy!).
- Roasting adds so much depth of flavor when they get those crispy golden bits of caramelization.
How To Roast Sweet Potatoes
Roasted Sweet Potatoes take just a short amount of prep and about 40 minutes to roast. Most of the time this recipe takes is cooking time, so you’re free to prep the rest of your meal.
- Preheat your oven to 425 degrees F. If your oven has a roast function, use that. Line a large rimmed baking sheet with parchment paper and set it aside.
- Scrub the sweet potatoes clean and peel the skins off. Feel free to leave bits of skin on for texture if you like. Chop the potatoes into chunks, getting them as even in size as possible for even cooking. Place the sweet potatoes in a large bowl.
- In a small bowl, whisk together olive oil, honey, lemon juice, and cinnamon. Pour the mixture over the sweet potato chunks and use a spatula or large spoon to stir them up.
- Arrange the potatoes on the baking sheet, slightly spaced apart to allow air to circulate, then sprinkle with salt.
- Roast sweet potatoes in the oven for 20 minutes, then flip them over and roast for another 15-20 minutes or until they are nice and soft. When they reach a tenderness you’re happy with, pull them out of the oven and let them rest for several minutes before serving.
The skin on a sweet potato is edible, but because of its thick and fibrous texture, I usually opt to peel the skins off. If you want, you can leave the skin on. It’s got a lot of nutritional value and can be a time-saver to skip peeling.
Roasted sweet potatoes with honey and cinnamon are my favorite, but there are other warm fall flavors that go as well. Any of these seasonings and spices could be swapped out for the cinnamon in this roasted sweet potato recipe: cilantro, coconut, garlic, ginger, nutmeg, rosemary, thyme, allspice, cloves.
No, it is not necessary to boil sweet potatoes before roasting them. I always roast potatoes from a raw state to give them time to get caramelized and crispy on the outside while staying soft and tender on the inside.
Of course Roasted Sweet Potatoes are the perfect addition to your Thanksgiving table, next to the Best Make Ahead Mashed Potatoes, From Scratch Green Bean Casserole, and One Hour Dinner Rolls.
They are also a simple side dish for weeknight favorites like Baked Chicken Breasts or Easy Oven Baked Chicken Drumsticks.
What To Do With Leftovers
Leftovers should be stored in an airtight container in the fridge and eaten within 3-4 days. Reheat in a 400℉ oven for 5-10 minutes or until heated through and crispy. Freezing is not recommended.
More Potato Recipes
- Instant Pot Sweet Potatoes
- Sweet Potato Pie
- Mashed Sweet Potatoes
- Loaded Baked Potato Soup
- Easy Breakfast Potatoes
- Cheesy Scalloped Potatoes
Honey Roasted Sweet Potatoes
- 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
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients 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.
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.