Ingredients
Method
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.