Description

This easy roasted sweet potatoes recipe features caramelized cubes tossed with cinnamon and finished with a drizzle of honey. It’s a cozy, crowd-pleasing side dish perfect for weeknights, holidays, or potlucks.

Ingredients

Scale

2 lbs sweet potatoes, peeled and cut into 1-inch cubes
2 tbsp olive oil (extra virgin preferred)
1 tsp ground cinnamon
1/2 tsp fine sea salt
1/4 tsp black pepper (optional)
2 tbsp honey
1/4 tsp ground nutmeg (optional)
Chopped fresh parsley or thyme for garnish (optional)

Instructions

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
Peel sweet potatoes and cut into 1-inch cubes, keeping pieces as uniform as possible.
Place sweet potato cubes in a large mixing bowl. Add olive oil, cinnamon, salt, and black pepper. Toss until evenly coated.
Spread sweet potatoes in a single layer on the prepared baking sheet, leaving space between pieces.
Roast on the middle rack for 25-30 minutes, flipping halfway through, until edges are golden brown and centers are fork-tender.
Remove from oven. Drizzle honey and sprinkle nutmeg (if using) over the warm potatoes. Toss gently to coat.
Transfer to a serving dish and garnish with chopped parsley or thyme if desired. Serve immediately while hot and caramelized.

Notes

For vegan, swap honey with maple syrup or agave nectar. Cut sweet potatoes evenly for best results. Don’t crowd the pan—use two sheets if needed. Add honey after roasting to prevent burning. Broil for 1-2 minutes at the end for extra crispiness. Store leftovers in an airtight container for up to 4 days; reheat in oven for best texture.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: About 1 cup per serving
Calories: 180
Sugar: 11
Sodium: 300
Fat: 6
Saturated Fat: 1
Carbohydrates: 32
Fiber: 4
Protein: 2

Keywords: roasted sweet potatoes, cinnamon honey sweet potatoes, easy side dish, autumn recipes, gluten-free, nut-free, vegetarian, holiday sides