Roasted Sweet Potatoes with Cinnamon and Honey Recipe
These roasted sweet potatoes with cinnamon and honey are a cozy, flavorful side dish perfect for both busy weeknights and holiday dinners. With minimal prep, natural sweetness enhanced by honey caramelization, and a warm hint of cinnamon, this recipe brings comfort and nutrition to your table with tender, golden cubes that crisp at the edges.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes, peeled and cut into 1-inch cubes
Seasoning Mix
- 3 tablespoons olive oil
- 3 tablespoons honey
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prep the Sweet Potatoes: Peel 4 medium sweet potatoes and cut them into 1-inch cubes to ensure even roasting.
- Make the Seasoning Mix: In a large mixing bowl, whisk together 3 tablespoons olive oil, 3 tablespoons honey, 1 teaspoon ground cinnamon, 1 teaspoon salt, and ½ teaspoon black pepper until smooth and combined.
- Toss the Sweet Potatoes: Add the cubed sweet potatoes to the bowl and toss thoroughly, making sure every piece is evenly coated with the honey-cinnamon mixture.
- Spread on Baking Sheet: Line a baking sheet with parchment paper and spread the sweet potatoes out in a single layer, ensuring there is space between each cube to prevent steaming and promote crisping.
- Roast the Sweet Potatoes: Place the baking sheet in a preheated oven at 400°F (200°C). Roast for 25 to 30 minutes, stirring halfway through to encourage even caramelization, until the potatoes are tender inside and golden brown on the edges.
- Serve: Remove from the oven and let cool for 2 to 3 minutes. Optionally, drizzle with extra honey before serving warm.
Notes
- Cut sweet potatoes evenly for uniform cooking.
- Do not overcrowd the pan to allow crisping rather than steaming.
- Stir halfway through roasting for even caramelization.
- Adjust seasoning after baking, adding a pinch more salt if needed.
- Store peeled and cubed sweet potatoes in water in the fridge for up to 24 hours before roasting.
- Reheat leftovers in a 400°F oven for 5–10 minutes to restore crispness; avoid microwaving.
- Substitute maple syrup for honey to make this vegan.
- Add cayenne pepper for a sweet-spicy twist or sprinkle fresh herbs like thyme or rosemary for a savory finish.
Keywords: Roasted sweet potatoes, cinnamon, honey, side dish, roasted vegetables, healthy, holiday recipe, cozy flavors
