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Roasted Sweet Potatoes are delicately sweet with a honey-cinnamon glaze. Roasting the sweet potatoes creates soft and tender insides with crispy, caramelized edges on the outside. With a short amount of prep, this six-ingredient side dish is a winner every time!
These Roasted Sweet Potatoes go perfectly with your Thanksgiving Turkey and Homemade Stuffing!
Why We Love This Recipe
- Healthy Side Dish – While I love a good Sweet Potato Casserole, these roasted sweet potatoes are a healthier option with less sugar.
- Sweet and Tasty – Sweet potatoes are slightly sweet on their own, but top them with honey and cinnamon and roast, and they become so delicious and tasty.
- Quick To Prep – This sweet potato recipe is super quick to prep, just dice the potatoes and toss them in the cinnamon honey glaze. No boiling necessary – the oven does the rest of the work!
RECIPE WALK-THROUGH
How To Make Roasted Sweet Potatoes
See the recipe card below for full, detailed instructions
- Preheat your oven to 425℉. 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.
Serving Suggestions
Roasted sweet potatoes are the perfect addition to your Thanksgiving table, next to Make Ahead Mashed Potatoes, Green Bean Casserole, and One Hour Dinner Rolls.
They are also a simple side dish for weeknight favorites like Crispy Baked Chicken Thighs or Bacon Wrapped Pork Tenderloin.
Storage Tips
The Best Way to Store Leftovers
Leftovers should be stored in an airtight container in the fridge and eaten within 3-4 days. Reheat in a 400°F oven for 5-10 minutes or until heated through and crispy. Freezing is not recommended. You could also reheat in an air fryer.
Recipe Tips
- Try to cut the sweet potatoes as even in size as possible so they will cook evenly.
- I prefer peeling sweet potatoes because the skin can be thick and fibrous. 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.
- Don’t skip the salt! The honey cinnamon glaze has a small amount of salt, which helps to round out the flavor and bring out the sweetness.
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
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
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.