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Honey Roasted Sweet Potatoes

Honey roasted sweet potatoes with caramelized golden edges—tossed with honey, brown sugar, butter, and warm spices before roasting at 425°F. Cubes roast until tender and glossy, then get finished with rosemary and flaky sea salt.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

sweet potatoes
  • 3 sweet potatoes large, peeled and cubed
honey and butter
  • 3 tbsp honey
  • 2 tbsp unsalted butter melted
oil and sugars/spices
  • 2 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 tsp cinnamon
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne optional
herbs and seasoning
  • 1 tbsp fresh rosemary chopped
  • 0.5 tsp flaky sea salt for serving
  • 0.5 tsp fresh thyme for serving
  • 1 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F, then line a baking sheet for easy cleanup and even roasting.
Toss the sweet potatoes
  1. Toss the sweet potato cubes with honey, melted butter, olive oil, brown sugar, cinnamon, smoked paprika, cayenne, fresh rosemary, salt, and pepper until evenly coated.
  2. Spread the coated cubes in a single layer on the lined baking sheet to help them caramelize at the edges.
Roast and finish
  1. Roast at 425°F for 30–35 minutes, tossing halfway, until caramelized and golden at the edges.
  2. Finish immediately by sprinkling with flaky sea salt and fresh thyme while the cubes are hot and glossy.

Notes

For best caramelization, keep the cubes in a single layer and avoid overcrowding so steam can escape. Store leftovers in the refrigerator up to 4 days; reheat on a sheet pan at 425°F until warmed through and lightly re-crisped. Freezing is not recommended because the honey-butter coating can get softer when thawed. For a dairy-free swap, use melted coconut oil in place of the unsalted butter.