This honey roasted sweet potatoes are perfect if you are craving something sweet but nutritious with your dinner. It’s easy to make and only requires a few simple ingredients.
In the past I’ve always kept my sweet potatoes pretty plain and simple. Salt, pepper and maybe some garlic and onion powder. But recently my boyfriend recommended making them sweet, kind of like the inside of a sweet potato pie.
Honestly, these sweet potatoes are 100% better than how I used to make them. The honey and cinnamon really compliments the flavor of the sweet potatoes and almost feels like dessert.
Ingredients for Honey Roasted Sweet Potatoes
- Sweet potatoes: the regular orange kind or japanese sweet potato would work
- Olive oil: if you don’t have any or dislike the taste, vegetable, avocado or canola oil would also be fine to use
- Honey: can also use maple syrup or date syrup
- Cinnamon: or pumpkin pie spice (for some extra flavor)
Do I need to peel the sweet potatoes before roasting?
Yes! I highly recommend peeling these sweet potatoes for this recipe. Sure you don’t have to, but the potatoes come out much better with them peeled.
The honey and cinnamon absorb into the potato better and you aren’t stuck chewing on the fibrous and tough skin. Plus, it looks much prettier when it’s peeled.
Should sweet potatoes be soaked before roasting?
No! You do not need to soak the sweet potatoes before cooking. All you need to do is peel the sweet potatoes, give them a quick rinse and chop them into bite size pieces. Easy as that!
What if I want the sweet potatoes crispier?
If you want the sweet potatoes crispy on the outside, you can always increase the oven temperature to 425°F or 450°F and cook the sweet potatoes for a shorter amount of time. I haven’t tried this out though so I can’t provide exact numbers. You can also eat them cold if that is what you prefer.t
Another option is leaving the honey roasted sweet potatoes under the broiler for a few minutes after they are done cooking. Then, use a spatula to flip the pieces over to crisp up the other side.
How should I store the leftovers?
If you have leftovers from this recipe, I recommend storing them in an airtight container in the refrigerator. They should last for about 3-4 days. When you are ready to heat them back up, you can throw them in the air fryer or oven if you want them crispy, or you can microwave them if you don’t mind them getting a little mushy.
You can also store them in the freezer. For this method, I recommend storing them in individual plastic bags for each portion. Press the extra air out of the bag and they should last in the freezer for about 3 months. I recommend separating the portions since they will stick together if you store them all together.
Are these honey roasted sweet potatoes healthy?
It depends on your definition of healthy, but I can confirm these honey roasted sweet potatoes are filled with many beneficial nutrients and fiber.
One serving of this recipe contains around 280 calories and about 6 grams of fiber. It is an excellent source of vitamin C, vitamin A, copper, manganese and potassium. It is a good source of B vitamins, vitamin E, vitamin K, magnesium and phosphorus.
Something to consider for this recipe is its added sugar content. One serving contains about 9 grams of added sugar, which is rather high for a vegetable side dish. If you consume a high added sugar diet or are watching your weight, try adding half the amount of honey in this recipe.
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If you tried this recipe out and liked it, be sure to share your creation with me on social media! You can find me @tasteitwithtia on Instagram and TikTok and @tasteit_withtia on Pinterest. Looking forward to hearing from you!
Honey Roasted Sweet Potatoes
- 2 lbs sweet potatoes
- 1/4 cup honey
- 1/4 cup olive oil
- 1 tsp cinnamon
- salt to taste
- Preheat the oven for 400 degrees Fahrenheit.
- Peel and dice the sweet potatoes. Add to a large bowl.
- Toss in olive oil, honey, cinnamon and salt.
- Transfer to a parchment paper lined baking sheet. Bake for 30 minutes or until sweet potatoes and crispy and easy break apart with a fork. Enjoy!