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Honey Roasted Sweet Potatoes

Honey roasted sweet potatoes are oven-roasted until caramelized and golden at the edges, with a sticky honey-butter glaze. Tossed with warm spices and rosemary, these cubes come out tender inside and deeply browned outside.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 3 sweet potatoes large, peeled and cubed
  • Salt and pepper to taste
  • fresh thyme for serving
  • flaky sea salt for serving
Honey-butter glaze
  • 3 tbsp honey
  • 2 tbsp unsalted butter melted
  • 2 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 tsp cinnamon
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne optional
  • 1 tbsp fresh rosemary chopped

Equipment

  • 1 sheet pan

Method
 

Preheat & line
  1. Preheat oven to 425F and line a sheet pan with parchment or a silicone mat for easy release.
Season & toss
  1. Toss sweet potato cubes with honey, melted butter, olive oil, brown sugar, cinnamon, smoked paprika, cayenne, fresh rosemary, salt, and pepper until evenly coated.
Roast
  1. Spread coated sweet potatoes in a single layer and roast 30-35 minutes, tossing halfway, until caramelized and golden at the edges.
Finish & serve
  1. Remove from the oven and finish with flaky sea salt and fresh thyme before serving.

Notes

For best caramelization, don’t overcrowd the sheet pan—use a single layer so the cubes roast instead of steam. Store leftovers in the fridge up to 4 days; rewarm on a sheet pan at 400F until hot. Freezing is not recommended because the honey glaze can soften after thawing. For a vegan option, swap butter for a plant-based butter without changing the roast time.