Listen, Honey Roasted Sweet Potatoes Always Save the Day
I’m not saying I’m a sweet potato evangelist over here, but ever since I tried making these honey roasted sweet potatoes for a last minute Friendsgiving, I can’t seem to shake ’em from my rotation. I mean, maybe it’s just the combo of caramelized edges (best part, obviously) and that little hit of sticky-sweet honey, but these spuds make any meal feel fancier than it actually is. The first time I made them, there was a bit of a, ahem, disagreement over who snagged the last piece—so now I just make a double batch and avoid the drama entirely. Not to sound dramatic, but they’ve even rescued a few questionable Tuesday night dinners!
Why I Keep Coming Back to This Recipe
I make this when I want a side that’s actually worth talking about after the meal (you know, some sides just sort of exist). My family goes bonkers for this, mostly because it’s not overly sweet or cloying—if it was, I’d get a few withering looks, trust me. And honestly, it’s dead-easy; even my “I can’t cook” mate tried it and didn’t mess up… okay, once she used barbecue sauce instead of honey and it was, well, memorable. Not in a good way, but memorable.
This is also the only vegetable my nephew will eat without bribes or heroic measures. If that’s not a miracle, I don’t know what is. When I can’t be bothered with fancy plating or complicated roasting routines, this is my ace in the hole. And hey, if you’ve ever wrestled with peeling a million potatoes, you’ll appreciate that it legit doesn’t matter if you leave the skins on (less work, more crunch, win-win).
You’ll Need This Stuff (Or, You Know, Something Like It)
- 750g sweet potatoes (about 3 medium ones—or a bag that looks about right. I sometimes grab those purple ones, they’re fun!)
- 2 heaping tablespoons honey (my gran swore by local honey but honestly all brands have worked fine for me)
- 2 tablespoons olive oil (when in a pinch, melted butter gives a richer flavor—so naughty, so good)
- Good pinch of sea salt (table salt if that’s all you’ve got, no one’s going to know)
- Freshly ground black pepper (I am a black pepper fiend, so I do a lot; you do you)
- Half a teaspoon ground cinnamon (optional, but adds a bit of magic—sometimes I swap for a light sprinkle of smoked paprika if feeling fancy. Don’t tell my Mum.)
- Chopped fresh thyme or rosemary (optional, but…wow. Dried herbs work fine. I just forget they’re in my cupboard half the time.)
Here’s How I Throw it Together
- Crank your oven up to 220°C (that’s like 425°F, I think? Ovens are never as hot as they say, but trust, hotter is better for this). I always put the oven on first, then forget why I did.
- Scrub your sweet potatoes—peel ’em if you want, but I love the skins. Chop them into little cubes or thick wedges, about 2cm. You don’t have to measure, obvs, but try to keep them mostly even so they roast evenly (ish). This is where I usually sneak a taste of raw sweet potato just out of habit—no idea why!
- Grab a big-ish bowl (unless you hate washing up and want to mix on the tray directly—risky, but I’ve done it). Toss in your chopped potatoes, olive oil, and honey. Add the salt, pepper, and whatever else you’ve got lined up.
(Once I doubled the honey by accident—it was a sticky, glorious mess, but needed extra baking time.) - Stir/mangle everything around with your hands or a sturdy spoon until the potatoes look glossy and kinda clumpy. Don’t worry if honey pools at the bottom, just get it mostly coated.
- Spread the mix onto a baking tray. I’m always battling for maximum caramelized edges, so don’t crowd them too much. Use two trays if needed. Or live with slightly soggy bits. We’ve all been there.
- Bake for about 25 minutes, then take ‘em out and shuffle everything around with a spatula (or, I’ve used a fish slice; quirky but works). Bake another 10-15 minutes until they’re golden, crisped up, and you can’t resist trying a piece right off the tray. (If it looks a bit mushy at this point, don’t panic. It crisps as it cools. Usually.)
- Let them sit for 5 min—or, just pile in while they’re piping hot like we do. Sprinkle over herbs if you fancy it, or just dig in.
Notes I’ve Learned the Hard Way
- Tin foil makes clean-up easier, but actually, baking directly on the tray gets more crispy bits.
- Once I forgot to flip halfway, and it was fine but slightly burned on one side. Meh, crunchy!
- If your honey is solid, zap it in the microwave for 10 seconds so it’ll go further.
- Tiny cubes = super crispy. Big wedges = more fluffy inside. Depends what you’re hungry for really.
So-Called Variations (Your Mileage May Vary!)
- Chili flakes for heat—A+ if you like a little fire. My kids, not so much.
- Balsamic vinegar is a decent swap for honey if you’re out; just a drizzle, and it’s less sweet, but weirdly delicious.
- Did a try with maple syrup and a dash of cumin once, and honestly, maybe just skip the cumin.
- Adding feta right before serving is wild. Try it!
What You’ll Need (and What To Do If You Don’t Have It)
- Baking tray—any will do. I once used a cake tin, it worked. Sort of.
- Large bowl (if not, just mix everything in a big plastic bag—you look a bit bonkers but it works, promise)
- Sharp knife and a cutting board, unless you’re living dangerously
- An oven, obviously. I suppose you could air-fry or grill them, but never tried. Let me know if you do!
Keeping Leftovers (If You Even Can)
Technically, these keep for about 3 days in a sealed container in the fridge—just reheat in the oven to revive the crispiness. (Or eat cold, nobody’s judging!) But honestly, in my house it never lasts more than a day. Maybe it’s just us, but they sort of vanish.
How I Like to Serve These
This is the part where I admit sometimes I’ll just put a giant tray in the middle of the table with a dollop of Greek yogurt on the side and call it dinner. Or add them to a warm salad with leafy greens and nuts. For special meals, my brother insists they go with roast chicken, but I’ll toss one on a bowl of soup too. Potato, potato (wait, that joke only works when spoken, doesn’t it?).
Things I’ve Messed Up—So You Don’t Have To
- Don’t rush roasting time. I once tried turning up the temp even hotter to save time; just wound up with black bits and a smoky kitchen. Not worth it.
- If the tray’s overcrowded, everything steams. Give those pieces space to party.
- Honey burns fast, especially at the edges, so keep an eye those last 10 min if your oven runs hot.
Actual People Have Asked Me (and Here’s What I Told Them)
- Can I use regular potatoes instead?
Sort of, but I find they don’t get that same lovely caramel thing. It’ll work, just different, you know? - Is it vegan?
Not if you use honey, obviously. But maple syrup makes it totally vegan-friendly. Actually, I find it works better if you use a touch less syrup, since it runs more than honey. - Freezer-friendly?
Technically yes, but honestly turns a bit mushy. I just make what I’ll eat fresh. - What size should I cut them?
Depends. Small cubes = more crispy, big chunks = softer inside. Try both.
Phew. That was a lot of sweet potato chat for one day. If you’re still reading, you definitely deserve a snack—might I suggest, oh, I don’t know, a batch of honey roasted sweet potatoes?
Ingredients
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh chopped parsley (optional, for garnish)
Instructions
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1Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
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2In a large bowl, toss the cubed sweet potatoes with olive oil, honey, ground cinnamon, salt, and black pepper until evenly coated.
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3Spread the sweet potatoes in a single layer on the prepared baking sheet.
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4Roast in the preheated oven for 30-35 minutes, tossing halfway through, until the sweet potatoes are golden brown and tender.
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5Remove from oven and, if desired, sprinkle with fresh chopped parsley before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
210 caloriescal
Protein:
2g proteing
Fat:
6g fatg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
38g carbohydratesg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
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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