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Honey Cinnamon Roasted Sweet Potatoes are a simple, healthy, and festive side dish—honey-sweet, cinnamon-spiced, and perfectly golden for Thanksgiving or cozy weeknight dinners.
You know what? When the leaves begin to turn and there’s a crisp chill in the air, these sweet potatoes steal the show on my holiday table. Soft on the inside, lightly caramelized on the outside, they balance rich autumn flavors with a touch of wholesome sweetness. I first whipped up this easy recipe during a chilly November potluck and haven’t looked back. With just a handful of pantry staples—olive oil, ground cinnamon, a drizzle of honey (or maple syrup for my vegan friends)—you’ll have a vibrant side dish that’s brimming with vitamin A, fiber, and antioxidants. Whether you’re serving a vegetarian spread or seeking healthy twists on classic Thanksgiving sides, this recipe has you covered.
Why You’ll Love This Recipe
– Effortless prep: just peel, cube, toss, and roast.
– Naturally sweet: honey (or maple syrup) replaces refined sugar.
– Versatile side dish: pairs beautifully with turkey, ham, or grilled tofu.
– Vegan-friendly swap: switch honey for maple syrup in seconds.
– Quick turnaround: on the table in under 40 minutes.
– Nutrient-packed: rich in vitamin A, fiber, and potassium.
– Crowd-pleaser: mild spice and sweet notes win over all ages.
Honey Cinnamon Roasted Sweet Potatoes Ingredients
– 4 medium sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes
– 2 tablespoons extra-virgin olive oil (or avocado oil)
– 2 tablespoons honey (for vegan, use pure maple syrup)
– 1½ teaspoons ground cinnamon
– ½ teaspoon sea salt (adjust to taste)
– ¼ teaspoon freshly ground black pepper
– ⅛ teaspoon ground nutmeg (optional, adds autumn warmth)
– Fresh parsley or chopped chives, for garnish (optional)
Tips on ingredients:
• Choose firm, unblemished sweet potatoes for even roasting.
• Local raw honey lends floral notes; classic Wildflower honey is a reliable pick.
• If you’re allergic to nightshades, substitute with roasted butternut squash cubes.
Honey Cinnamon Roasted Sweet Potatoes Directions
1. Preheat and prep
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease it—this helps achieve crisp edges without sticking.
- Toss the cubes
In a roomy bowl, combine cubed sweet potatoes, olive oil, honey, ground cinnamon, nutmeg (if using), salt, and pepper. Use a silicone spatula or gloved hands to coat each piece evenly. - Spread on the sheet
Arrange the potatoes in a single layer; they shouldn’t overlap. Overcrowding causes steam and soggy spots. Give them breathing room for that coveted golden exterior. - Roast halfway, then flip
Slide the pan into the center rack and roast for 12–15 minutes. Peek in, then use a metal spatula to flip the potatoes so all sides caramelize evenly. - Finish baking
Return to the oven for another 10–12 minutes. You’re looking for tender insides (test with a fork) and caramel-speckled edges. If you love extra color, broil for 1–2 minutes—watch closely to prevent burning. - Garnish and serve
Transfer the roasted sweet potatoes to a serving dish, sprinkle with fresh parsley or chives, and drizzle any pan juices over the top. Serve hot alongside your main course.
Servings & Timing
• Yield: 4–6 servings as a side dish
• Prep Time: 10 minutes (peeling and cubing)
• Cook Time: 25–30 minutes (including flipping)
• Total Time: about 35–40 minutes
Variations
– Spicy Chipotle: add ¼ teaspoon chipotle powder for a smoky kick.
– Maple-Glazed: swap honey for pure maple syrup and sprinkle with pecans.
– Herb Infusion: toss with chopped rosemary and a squeeze of lemon zest.
– Toasted Crunch: add 2 tablespoons toasted walnuts or pecans before serving.
– Coconut Twist: use coconut oil instead of olive oil and finish with shredded coconut.
– Sweet Heat: stir in a dash of cayenne pepper or red pepper flakes.
Storage & Reheating
Store cooled sweet potatoes in an airtight container in the fridge for up to 4 days. For longer stashes, freeze in a single layer on a tray, then transfer to freezer bags—good for 2 months.
To reheat, spread leftovers on a baking sheet and warm at 350°F (175°C) for 8–10 minutes until crisp. You can also microwave covered for 1–2 minutes, though oven reheating preserves texture best.
Make-ahead tip: Cube and season potatoes up to 24 hours early, refrigerated. When ready, bring to room temperature for 10 minutes, then roast as directed.
Notes
• Uniform cubes ensure even roasting—aim for 1-inch pieces.
• Pat potatoes very dry after rinsing to avoid steam pockets.
• If cubes start browning too fast, tent loosely with foil.
• For deeper color, sprinkle a pinch of brown sugar or coconut sugar before roasting.
• I learned that a hot pan makes the first sizzle—the secret to those crisp edges!
FAQs
Q: Can I use yams instead of sweet potatoes?
A: Yes—true yams work fine, though they’re starchier. Adjust cooking time by a few minutes if needed.
Q: My potatoes came out soggy. What went wrong?
A: They might have been overcrowded or too wet. Spread them out and pat dry before seasoning.
Q: Is this recipe gluten-free?
A: Absolutely—no wheat or gluten here, just naturally gluten-free veggies and spices.
Q: Can I roast these in an air fryer?
A: Yes, at 375°F for about 15–18 minutes, shaking halfway through for even crispness.
Q: Why aren’t mine browning?
A: Check oven temp with an oven thermometer—some ovens run cool. You can also broil briefly at the end.
Q: Can I prep this the night before Thanksgiving?
A: Totally. Cube and season potatoes, then roast right before dinner for best texture.
Q: What’s the best honey for this dish?
A: Raw, local honey gives a floral boost; clover or wildflower are solid picks.
Q: How do I make it vegan?
A: Simply replace honey with pure maple syrup or agave nectar—flavor stays lush and sweet.
Conclusion
These Honey Cinnamon Roasted Sweet Potatoes strike the perfect balance of sweet, savory, and spice—ideal for Thanksgiving or everyday meals. They’re fuss-free, nutrient-dense, and guaranteed to win smiles around the table. Give them a whirl, then drop a comment below to let me know how they turned out, or explore more healthy vegetarian sides like my Vegan Green Bean Casserole and Maple-Glazed Carrots. Happy roasting!
Honey Cinnamon Roasted Sweet Potatoes
Ingredients
- 4 medium sweet potatoes peeled and cut into 1-inch cubes
- 2 tablespoons extra-virgin olive oil (or avocado oil)
- 2 tablespoons honey (for vegan, use pure maple syrup)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon sea salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg (optional, adds autumn warmth)
- Fresh parsley or chopped chives, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease it—this helps achieve crisp edges without sticking.
- In a roomy bowl, combine cubed sweet potatoes, olive oil, honey, ground cinnamon, nutmeg (if using), salt, and pepper. Use a silicone spatula or gloved hands to coat each piece evenly.
- Arrange the potatoes in a single layer; they shouldn’t overlap. Overcrowding causes steam and soggy spots. Give them breathing room for that coveted golden exterior.
- Slide the pan into the center rack and roast for 12–15 minutes. Peek in, then use a metal spatula to flip the potatoes so all sides caramelize evenly.
- Return to the oven for another 10–12 minutes. You’re looking for tender insides (test with a fork) and caramel-speckled edges. If you love extra color, broil for 1–2 minutes—watch closely to prevent burning.
- Transfer the roasted sweet potatoes to a serving dish, sprinkle with fresh parsley or chives, and drizzle any pan juices over the top. Serve hot alongside your main course.
Notes
• Local raw honey lends floral notes; classic Wildflower honey is a reliable pick.
• If you’re allergic to nightshades, substitute with roasted butternut squash cubes.
