Let me tell you: honey roasted sweet potatoes are a thing of beauty. The first time I made them was for an impromptu family get-together — you know, the kind where you’re supposed to bring “a side” and my brain was empty as the fridge. Sweet potatoes, a jar of honey in the cupboard, and a prayer (plus, not gonna lie, a wing and a half). They basically saved dinner, and now it’s my go-to side when I want something ridiculously easy but somehow feels special. There’s one Christmas I did forget they were in the oven, but let’s not dwell on that. That was a smokey year. Eh, live and learn!
Why You’ll Love This
I always pull this recipe out when I want something that tastes like autumn in a bowl — my siblings go bonkers for them (even the one who claims he “doesn’t eat vegetables,” which is a bit cheeky, if you ask me). I even make them when it’s nowhere near autumn. Been there, pretended they were healthy just because they’re sweet potatoes. Sometimes I’ll eat the leftovers for breakfast — cold; yes, cold! They’re good enough that way. Oh and if you have any cranky eaters? A little honey goes a long way in convincing folks that veggies are, in fact, absolutely delicious. Funny, I used to find it annoying when the potatoes would stick to the pan, but then I learned to let them get a bit stuck — that’s the best caramelization. (Plus you get those crispy bits, which, let’s be honest, are the whole point.)
What You’ll Need (and What I End Up Using When I’m Out of Stuff)
- 4 medium sweet potatoes, peeled or not — sometimes I skip peeling if I’m feeling lazy or want extra fiber)
- 3 tablespoons honey (although maple syrup totally works if that’s what’s lurking in your cupboard. My mate Lucy once used agave, and honestly it wasn’t bad.)
- 2 tablespoons olive oil (I have substituted melted coconut oil — that time when the olive oil bottle was empty and I didn’t notice till everything was already chopped…)
- 1 teaspoon salt (sea salt is nice, but regular table salt will do. My grandmother always insisted on Maldon but I can never find it around here)
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon (optional but yum — sometimes I swap this for a pinch of cayenne when feeling a bit spicy)
- Chopped fresh parsley or thyme for garnish (to be honest, I usually forget this step)
How I Make Them (Sometimes More Precisely Than Others)
- Preheat your oven to 400°F (about 200°C, give or take; accuracy-optional, just don’t make it too hot or you get burnt outsides and a sad, raw middle).
- Chop the sweet potatoes into chunky cubes — about an inch, but don’t stress it. If they’re all weird sizes, that just means some will be chewy, some extra crispy. Win-win. This is when I usually sneak a piece, just for quality control.
- Toss the cubes with honey, oil, salt, pepper, and cinnamon in a giant bowl. Don’t be shy with your hands — unless your rings are covered in dough from another project, in which case, use a big spoon (I once forgot to take my rings off and, well, lesson learned).
- Spread them out in a single layer on a baking tray lined with parchment (or foil, if you already used the parchment for cookies). If they’re crowded, they’ll steam instead of roast, and you want those crispy edges.
- Bake for around 25 minutes, then open the oven, do a quick stir/flipping maneuver so more bits touch the caramelizing pan. (Don’t worry if a few stick; those bits are the jackpot.) Pop ‘em back in and roast for another 15 to 20 minutes or until the edges are caramelized and sticky. Sometimes it’s hard to tell — if you see some bits going really brown, you’re there.
- Let them cool for a few minutes — I never have the patience but burnt tongues run in my family.
- Scatter with a bit of parsley or thyme if you’re feeling proper.
What I’ve Learned (Notes From Too Many Batches)
- Don’t skip the flip halfway through — I once did, and the bottoms stuck like an ex at a barbecue.
- If you use maple syrup, just be aware it burns a tad faster. Keep an eye out, or just accept a bit more char. Adds character. Or that’s what I tell myself.
- Sweet potatoes come in all shades; sometimes they look wonky once roasted but they always taste great.
- The leftovers: possibly even better on day two (if you have more self-control than I do).
Variations I’ve Actually Tried
- Added a sprinkle of smoked paprika for a little drama: fantastic. Highly recommend trying at least once.
- Used rainbow carrots in the mix for colour — the visual’s fun, texture not so much. Still, worth a shot if you have carrots that need using up!
- Tossed with a splash of orange juice instead of honey. Was… not my finest moment. Skip it unless you really love citrus.
If You Don’t Have All the Gear
You’re supposed to have a good sturdy baking sheet, but if yours has gone missing (like mine once did), just use a roasting pan or whatever you’ve got. I’ve even used that old pizza tray with the holes — it turned out crispier, actually. Sometimes the kitchen gives you lemons, you just work with it eh?
How I (Barely) Store These
Stick leftovers in an airtight container in the fridge — honest truth, though, these barely last 24 hours in my house. They’ll keep for 3-4 days but, more often than not, someone sneaks them as a midnight snack. (Looking at you, Sam.)
How We Serve Them (Besides Straight Off the Tray)
I usually just put the tray on the table and let everyone have at it, but these are magic alongside roasted chicken. Sometimes I dump the leftovers into a tortilla with feta and call it lunch — my questionable, slightly rogue “sweet potato wrap.” Oh, for holiday meals, I always have to double the recipe because someone (it’s me) eats half straight from the pan.
Lessons (Aka: Here’s What I Messed Up for You)
- Don’t crowd the pan! Did it once, and they turned smushy instead of crisp — just put them on two trays if you have to.
- Don’t skip the parchment unless you enjoy chiseling caramelized sugar off your pans. I thought I’d be clever just once. Regretted it for, oh, an hour or so.
- I tried cranking up the oven to speed things up — the outsides charred but the centers, well, still pretty raw. Not the vibe.
People Always Ask Me…
- Can I make these ahead?
- Definitely. Actually, I think they taste better the next day, but maybe that’s just me. Reheat in the oven if you want the crispy back.
- Do they work without honey? (My mate’s vegan)
- Yep — swap with maple syrup or agave. I even tried golden syrup once (because the jar was there), worked fine, though a bit stickier.
- What if I don’t have cinnamon?
- Totally optional. Sometimes I just use black pepper and that’s it. Once tossed in five spice powder on a whim and it was a happy accident.
- Why do they sometimes stick to the tray?
- Could be too little oil, or that you skipped the parchment (not that I’ve ever done that…). But a spatula and a bit of muscle does the trick.
- Are they kid-friendly?
- In my experience: absolutely. The honey makes them sweet, and even picky eaters gave in. If you want some more ideas for kid-friendly veggie sides, Cookie and Kate has a lovely list (I tried the broccoli too!).
Oh, and if you’re looking for even more healthy-ish, practical side recipes, I usually peek at Serious Eats for inspiration. Or if you want to nerd out about sweet potato varieties (I mean, someone must), Love & Lemons has a fun guide. Anyway — that’s probably more info than you needed, but hey, now you know.
So next time you don’t know what to bring, or just need a side with a little oomph, give these honey roasted sweet potatoes a go. Just keep an eye on the oven, yeah?
Ingredients
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2In a large bowl, mix together sweet potato cubes, olive oil, honey, cinnamon, salt, black pepper, and smoked paprika until evenly coated.
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3Spread the sweet potatoes on the prepared baking sheet in a single layer.
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4Roast in the preheated oven for 25-30 minutes, tossing halfway through, until sweet potatoes are golden and tender.
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5Remove from oven and sprinkle with chopped parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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