Go Back

Honey Roasted Sweet Potatoes

Honey roasted sweet potatoes with caramelized, golden edges—tossed in honey, butter, and warm spices, then roasted until tender. Finished with flaky sea salt and fresh thyme for bright, herb-forward flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 3 sweet potatoes large, peeled and cubed
Honey
  • 3 tbsp honey
Butter
  • 2 tbsp unsalted butter melted
Olive oil
  • 2 tbsp olive oil
Brown sugar
  • 1 tbsp brown sugar
Cinnamon
  • 1 tsp cinnamon
Smoked paprika
  • 0.5 tsp smoked paprika
Cayenne (optional)
  • 0.25 tsp cayenne optional
Fresh rosemary
  • 1 tbsp fresh rosemary chopped
Flaky sea salt
  • 0.25 tsp flaky sea salt for serving
Fresh thyme
  • 0.5 tsp fresh thyme for serving
Salt and pepper
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat oven to 425F and line a baking sheet. The oven should come up to temperature fully before you roast.
  2. Toss sweet potato cubes with honey, melted butter, olive oil, brown sugar, cinnamon, smoked paprika, cayenne, rosemary, salt, and pepper. Coat every cube so the spices cling and the surfaces look glossy.
  3. Spread the sweet potatoes in a single layer on the baking sheet. Leave space between cubes so they caramelize instead of steaming.
  4. Roast for 30-35 minutes, tossing halfway, until caramelized and golden at the edges. After about 15-18 minutes, toss so the browned sides rotate to the top.
  5. Finish by sprinkling flaky sea salt and fresh thyme over the hot sweet potatoes. Add right away so the herbs smell fresh and the salt highlights the sweetness.

Notes

Pro tip: make sure the sweet potatoes are spread out in one layer for maximum caramelization. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat on a sheet pan at 425F until hot and re-crisped. Freezing is not recommended because honey-glazed edges soften on thawing. Dietary swap: for a dairy-free version, use melted olive oil or a plant-butter alternative in place of the unsalted butter.