This honey roasted sweet potatoes recipe is a favorite in our kitchen. My husband and kids love the perfect balance of crispy edges, creamy centers, and just the right hint of sweetness from the honey.
It’s become a staple on our holiday table, especially as a Thanksgiving side dish, right alongside classics like classic stuffing, broccoli casserole, and cheesecloth turkey. The caramelized flavor pairs perfectly with anything savory, and it’s simple enough to make on a busy weeknight, too.
The Side Dish That’s Always Gone First
These sweet potatoes are everything I want in a side: caramelized and golden on the outside, tender in the middle, and just the right amount of sweet.
I’ve roasted countless sheet pans of sweet potatoes for sweet potato kale salad, sheet pan meals, or just tossing them with rosemary. The secret to perfectly crisp sweet potatoes is high heat, not stirring too soon, and roasting without honey at first, so it caramelizes instead of burns.
Tested Tips Before You Start…
- Don’t stir too soon. Let the potatoes sit on the hot pan so the bottoms get that golden crust.
- Use two pans if you double it. More space = crispier edges.
- Add the honey at the end. Adding it early makes the sugar burn before the potatoes finish cooking.
- Keep an eye near the end. The honey caramelizes fast, so a few minutes can make or break it.
- Less oil is better than more. You just need enough to lightly coat because too much turns them soft.
What You’ll Need
Just a few pantry staples! They’re all real, simple ingredients.
- Sweet potatoes: about 2 lbs, peeled and cubed into 1-inch pieces.
- Olive oil: enough to coat but not drown them (too much = soggy).
- Paprika + garlic powder: for a savory balance to the sweet honey.
- Honey: or hot honey for a little kick.
- Optional toppings: crumbled feta and fresh thyme.
For vegan or dairy-free, use maple syrup instead of honey and skip the feta.
How to Make Honey Roasted Sweet Potatoes
Welcome to my kitchen! Let’s make perfectly roasted sweet potatoes with a honey glaze. Simple, but so much flavor!
Step 1. Prep and season the potatoes: peel and cube them into even sizes so they cook evenly. Coat evenly and spread on a large sheet pan.
Step 2. Roast sweet potatoes with honey: Bake at 425°F for 25 minutes, toss with honey, then roast for another 5-10 minutes.
Variations to Try
- Hot Honey Roasted Sweet Potatoes: Use hot honey and add a pinch of cayenne.
- Maple + Cinnamon: Swap honey for maple syrup and add ½ teaspoon cinnamon.
- Herb + Feta: Add fresh thyme, rosemary, or crumbled feta before serving.
- Savory Meal Prep: Toss leftovers into veggie quinoa bowls, taco bowls, or salads for the week.
Make-Ahead and Storage
To store: Refrigerate in an airtight container for up to 4 days.
To reheat: Warm in the oven or air fryer at 400°F until crispy again (5–10 minutes).
To prep ahead: Dice and season the sweet potatoes up to a day in advance and roast just before serving.
Honey Roasted Sweet Potatoes
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Ingredients
- 2 lbs sweet potatoes (about 3-4 large potatoes), peeled and cut into 1-inch pieces
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3-4 Tablespoons honey or hot honey
- Crumbled feta and fresh thyme for serving optional
Instructions
- Prep and cut (5 min): Preheat the oven to 425°F. Peel and dice the the sweet potatoes into 1-inch cubes.2 lbs sweet potatoes
- Season the potatoes (3 min): Add the sweet potatoes to a large sheet pan and drizzle with olive oil and toss with seasonings. Spread the sweet potatoes out into an even layer, without overlapping. Use two sheet pans if needed. Overcrowding the pan results in steamed potatoes rather than crispy ones.2 Tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1 teaspoon paprika
- Roast potatoes (30-35 min): Roast in the oven for 25 minutes then remove them and drizzle the honey on top. Toss to coat and roast for another 5-10 minutes, until fork-tender and the edges are caramelized.3-4 Tablespoons honey
- Taste and season with more salt as needed. Optionally, toss with crumbled feta and sprinkle with fresh thyme.Crumbled feta and fresh thyme for serving
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Yes! Just scrub them really well. The skin adds fiber and gets slightly chewy when roasted.
They were probably too close together. Give them space so the hot air can circulate.
425°F is the sweet spot for roasting potatoes. It’s high enough for caramelization, but low enough to avoid burning the honey.
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