There’s something magical that happens when sweet potatoes meet cinnamon and honey in a hot oven. The edges crisp up, the natural sugars caramelize, and suddenly your kitchen smells like the coziest autumn afternoon you can imagine. I’ve been making this roasted sweet potatoes with cinnamon and honey recipe for years – it’s my go-to when I need a side dish that’s simple enough for weeknights but special enough for holiday tables. Trust me, once you try these tender, caramelized bites with their perfect balance of sweet and spice, you’ll understand why this dish has earned a permanent spot in my recipe rotation.
Why You’ll Love This Roasted Sweet Potatoes with Cinnamon & Honey Recipe
Let me tell you why this roasted sweet potatoes recipe has become my absolute favorite side dish to make (and eat!):
- Effortless elegance: With just 5 minutes of prep and simple ingredients you likely already have, these roasted sweet potatoes transform into something restaurant-worthy while barely lifting a finger.
- Magic flavor combo: The cinnamon and honey pairing is downright addictive – warm spice meets natural sweetness in perfect harmony. Even picky eaters can’t resist!
- Healthy indulgence: Packed with vitamin A and fiber, these roasted sweet potatoes satisfy cravings while nourishing your body – no guilt required.
- Works anywhere: Equally at home on a weeknight dinner plate or Thanksgiving buffet, this versatile side plays well with everything from roasted chicken to holiday ham.
The first time I made these, my family practically licked the baking sheet clean – and yours will too!
Ingredients for Roasted Sweet Potatoes with Cinnamon & Honey
You’ll be amazed how these simple ingredients transform into something extraordinary:
- 2 large sweet potatoes (about 1½ pounds total), peeled and cut into 1-inch cubes (trust me, uniform size means even roasting!)
- 2 tablespoons olive oil – the good stuff that makes everything crisp up beautifully
- 1 tablespoon honey – I like wildflower for its floral notes, but any real honey works
- 1 teaspoon ground cinnamon – spring for fresh cinnamon if yours has been sitting awhile
- ½ teaspoon salt – just enough to make all the flavors pop
- ¼ teaspoon black pepper – the secret ingredient that balances the sweetness
Ingredient Notes & Substitutions
Flexibility is the name of the game here – here’s how to make this recipe your own:
Out of honey? Maple syrup makes a fantastic swap – just use the same amount. For a vegan version, skip the honey altogether and add a pinch more cinnamon. I’ve used avocado oil instead of olive oil when that’s what I had, and it worked beautifully. Watching sodium? Simply reduce or omit the salt – the other flavors still shine. And if you’re feeling adventurous, try adding a dusting of smoked paprika or cayenne with the cinnamon for a sweet-heat combo that’ll knock your socks off!
How to Make Roasted Sweet Potatoes with Cinnamon & Honey
Making these irresistible roasted sweet potatoes couldn’t be simpler – just follow these easy steps and you’ll have caramelized perfection in under an hour! The secret lies in giving each step just the right amount of attention (but don’t worry, we’re still talking minimal effort here).
Step 1: Prep the Sweet Potatoes
First things first – grab those gorgeous orange beauties and peel them (unless you love the skins, which I sometimes leave on for extra texture). The key here is cutting them into even 1-inch cubes – this ensures every piece cooks at the same rate. Nothing worse than some pieces mushy while others are still hard, right?
Step 2: Coat with Honey and Spices
Now for the fun part! In a large bowl, drizzle those sweet potato cubes with olive oil – I like to use my hands to really massage it in. Then comes the magic: drizzle the honey, sprinkle the cinnamon, salt, and pepper. Here’s my trick – I toss everything with a rubber spatula first, then give it one final mix with my hands to make sure every single cube gets perfectly coated. You’ll know it’s ready when each piece glistens!
Step 3: Roast to Perfection
Spread your sweet potatoes in a single layer on a baking sheet (I line mine with parchment for easier cleanup). Pop them in your preheated 400°F oven and let the magic happen! After about 15 minutes, give them a good stir – you’ll already smell that incredible cinnamon-honey aroma. Roast another 10-15 minutes until they’re tender when pierced with a fork and beautifully caramelized at the edges. That gorgeous dark golden color? That’s when you know they’re perfect!
Tips for the Best Roasted Sweet Potatoes with Cinnamon & Honey
After making this recipe countless times, here are my foolproof secrets for roasted sweet potato perfection:
Parchment paper is your friend – it prevents sticking without needing extra oil and makes cleanup a breeze. Don’t overcrowd the pan – give those cubes space to crisp up properly! Taste before serving and adjust honey or cinnamon if needed – I sometimes add an extra drizzle of honey right at the end for extra shine. For grown-up palates, try tossing in a pinch of cayenne or nutmeg to add intriguing depth to that sweet-spicy balance.
Serving Suggestions for Roasted Sweet Potatoes with Cinnamon & Honey
These golden roasted sweet potatoes play beautifully with so many dishes! I love them alongside simple grilled chicken or piled next to a holiday roast – they’re equally at home on casual and fancy tables. For extra pizzazz, sprinkle with toasted pecans or a handful of fresh thyme leaves right before serving. The cinnamon-honey glaze makes them spectacular enough to stand alone, but they’ll happily soak up gravy too!
Storage and Reheating Instructions
Leftovers? (As if!) Store any uneaten roasted sweet potatoes in an airtight container in the fridge for 3-4 days. To bring back that irresistible crispness, reheat in a 350°F oven for about 10 minutes – microwaving will make them soggy, and we can’t have that! The honey caramelization gets even deeper flavor overnight.
Nutritional Information for Roasted Sweet Potatoes with Cinnamon & Honey
While I’m no nutritionist, I can tell you these roasted sweet potatoes pack a wholesome punch! Per serving, you’re looking at about 180 calories, with 28g carbs (4g fiber) and just 7g fat. Remember, these are estimates – your exact numbers may vary based on potato size and honey amount. What matters most is you’re getting vitamin A for days from those gorgeous orange spuds, plus all the cozy cinnamon-honey goodness!
FAQs About Roasted Sweet Potatoes with Cinnamon & Honey
Over the years, I’ve gotten so many questions about this recipe – here are the ones that come up most often:
Can I use frozen sweet potato cubes? Absolutely! Skip peeling and cutting – just thaw them first and pat dry to remove excess moisture. They might take a few extra minutes to roast up nicely.
How do I keep the sweet potatoes from sticking? My golden rule: parchment paper! It’s cheaper than aluminum foil and works like magic. If you must go bare, make sure your baking sheet is well-seasoned and toss the potatoes halfway through.
What if my honey starts burning? Don’t panic – just lower the oven temp to 375°F if you notice excessive darkening. Every oven runs a bit differently!
Can I prep these ahead? You bet! Cube the potatoes up to a day in advance and store submerged in water in the fridge. Just drain and pat super dry before tossing with other ingredients.
Is this recipe gluten-free? Naturally! Just double-check your cinnamon if you’re extremely sensitive – some blends contain trace amounts.
Print
Irresistible Roasted Sweet Potatoes with Cinnamon & Honey in 30 Minutes
- Total Time: 40 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and delicious roasted sweet potatoes recipe with cinnamon and honey.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes with olive oil, honey, cinnamon, salt, and black pepper.
- Spread evenly on a baking sheet.
- Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
- Serve warm.
Notes
- Cut sweet potatoes into even sizes for uniform cooking.
- Adjust honey and cinnamon to taste.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180
- Sugar: 10g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
