Honey Roasted Sweet Potatoes
Tender sweet potato cubes roasted until caramelized and glazed with honey, creating a perfect balance of sweet and savory. These golden bites develop crispy edges while staying soft inside, making them an irresistible side dish for any meal.
Prep Time : 10 min
Cook Time : 30 min
Servings : 4
10 min
30 min
4
Ingredients
For the Roasted Sweet Potatoes
• 900g sweet potatoes, cubed
• 30ml olive oil — this one on Amazon
• 45ml honey — this one on Amazon
• 5g salt
• 2g cinnamon
• 2g black pepper
• 1g cayenne pepper
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.
Directions
- Prepare Sweet Potatoes
Preheat oven to 200°C (400°F). Peel 900g sweet potatoes and cut into 2cm cubes so they roast evenly. Pat dry with paper towels to remove surface moisture—dry cubes caramelize; wet cubes steam. - Season and Oil
In a large bowl, toss sweet potatoes with 30ml olive oil, 5g salt, 2g cinnamon, 2g black pepper, and 1g cayenne pepper until every cube is coated, especially edges. Spread on a parchment-lined baking sheet in a single layer with space between cubes. - Roast Until Tender
Roast 25 minutes, stirring halfway through so multiple sides caramelize. Sweet potatoes are ready when fork-tender and the edges are deep golden; if the cubes are still firm in the center, roast 5 minutes longer and re-check. - Add Honey Glaze
Remove from the oven and drizzle 45ml honey over the hot cubes. Toss gently to coat (avoid mashing the softened cubes), then return to the oven for 5 minutes until honey bubbles and turns glossy. Watch closely in the final minutes—honey can go from caramelized to burnt quickly. Serve hot.
*Notes :
- Honey should be added at the end. If you roast it for the full time, it’s much more likely to burn and taste bitter. Five minutes is enough to glaze without scorching.
- Spacing matters more than you think. If cubes are crowded, moisture builds on the tray and you lose caramelization, which is where the savory depth comes from. Use a second tray if needed.
- Stir once, not constantly. You want contact time with the hot tray to form browned edges, but you also want more than one browned side. One halfway stir is the sweet spot for even caramelization.
- Storage: refrigerate up to 4 days. Reheat uncovered at 190–200°C for 8–12 minutes to revive edges; microwaving works but softens the glaze.
Nutrition Facts
( per serving )
Calories
~305 kcal
Protein
4 g
Fat
7 g
Carbs
58 g
Calories
~305 kcal
Protein
4 g
Fat
7 g
Carbs
58 g
Related Recipes
Related Recipes
Mango Iced Green Tea
Clean green tea with mango sweetness and subtle chili heat, bright, fresh, and quietly daring.
Cripsy Oven-Baked Chicken Thighs
Crispy-skinned chicken thighs baked with simple spices—the most forgiving and flavorful cut.
Tomato Spinach Farfalle Pasta
Easy tomato spinach farfalle tossed to a glossy finish with pasta water—ready in 30 minutes.
You might also like
You might also like
Braised Beef Chuck Steak
Tough chuck steak transforms into fork-tender perfection through slow braising with wine and aromatics.
Greek-Style Potato Salad
Fresh Greek potato salad with feta, olives, and lemon-oregano dressing – a lighter Mediterranean twist.
Fluffy Butter Rice
Classic butter rice with fluffy grains, rich nutty flavor, and golden color in just 25 minutes.
Honey Roasted Sweet Potatoes
Ingredients
Method
- Preheat oven to 200°C (400°F). Peel 900g sweet potatoes and cut into 2cm cubes so they roast evenly. Pat dry with paper towels to remove surface moisture—dry cubes caramelize; wet cubes steam.
- In a large bowl, toss sweet potatoes with 30ml olive oil, 5g salt, 2g cinnamon, 2g black pepper, and 1g cayenne pepper until every cube is coated, especially edges. Spread on a parchment-lined baking sheet in a single layer with space between cubes.
- Roast 25 minutes, stirring halfway through so multiple sides caramelize. Sweet potatoes are ready when fork-tender and the edges are deep golden; if the cubes are still firm in the center, roast 5 minutes longer and re-check.
- Remove from the oven and drizzle 45ml honey over the hot cubes. Toss gently to coat (avoid mashing the softened cubes), then return to the oven for 5 minutes until honey bubbles and turns glossy. Watch closely in the final minutes—honey can go from caramelized to burnt quickly. Serve hot.