Roasted Sweet Potatoes Recipe Easy Cinnamon Honey Side Dish

The smell of sweet potatoes roasting with cinnamon and honey will instantly wrap your kitchen in a cozy, comforting hug. There’s nothing quite like it—honestly, it’s one of those scents that makes you want to slow down and savor the moment. I first whipped up this roasted sweet potatoes recipe during a frantic holiday prep session, searching for a side dish that was both easy and crowd-pleasing. Turns out, this simple combo of sweet potatoes, cinnamon, and honey totally stole the show.

Let’s face it: roasted sweet potatoes with cinnamon & honey are the kind of side dish you’ll want to make on repeat. They’re naturally sweet, a tiny bit caramelized around the edges, and have this warm, spiced aroma that makes everyone ask, “What’s cooking?” Over the years, I’ve tweaked the recipe for just the right balance—crispy outside, creamy inside, and never too sugary or bland. These beauties work for holiday feasts, quick weeknight dinners, or even as a meal-prep staple.

What I love most? You don’t need fancy ingredients or special skills. If you can chop, toss, and slide a tray into the oven, you’re golden. Plus, this roasted sweet potatoes recipe is easy enough for busy families, impressive enough for potlucks, and healthy enough for anyone watching their nutrition (but trust me, nobody will notice because they taste like dessert). I’ve made this at least a dozen times, and every batch disappears fast—so you might want to double up right from the start!

Why You’ll Love This Roasted Sweet Potatoes Recipe

If you’re on the hunt for a new favorite side dish, this roasted sweet potatoes recipe with cinnamon and honey just might be your answer. After testing (and, let’s be real, taste-testing) this dish more times than I can count, here’s why I think it stands out:

• Quick & Easy: You can have these on the table in about 35 minutes, most of which is hands-off roasting time. Perfect for weeknights or when you’re juggling a dozen other dishes.
• Simple Ingredients: Sweet potatoes, cinnamon, honey, olive oil, and a pinch of salt—nothing you can’t find at any grocery store. No wild goose chases for specialty items!
• Perfect for Any Occasion: Whether it’s Thanksgiving, a backyard BBQ, or just a quiet Tuesday night, these roasted sweet potatoes fit right in. They’re as at home on a holiday spread as they are next to grilled chicken or a veggie burger.
• Crowd-Pleaser: I’ve served this to picky eaters (including my own kids) and they always ask for seconds. The natural sweetness plus the warm cinnamon flavor is a magic combo.
• Unbelievably Delicious: The roasting brings out the sweet potatoes’ caramel notes, while the honey adds a glossy finish and the cinnamon gives it that extra oomph. Each bite is crispy at the edges and buttery-soft inside—swoon!

What truly makes this roasted sweet potatoes recipe easy and unique is the technique: tossing the potatoes with the honey after they roast for a bit, so nothing burns and the flavor stays bright. I’m all about getting maximum flavor with minimal effort. It’s not just another roasted veggie—this one’s got just the right amount of crunch, sweetness, and spice.

And let’s not forget the emotional bit: this dish is pure comfort. It’s the kind of food that makes you feel good, inside and out. If you want a healthy side that feels like a treat, or you need a foolproof recipe to impress guests (without stress), this is it. Trust me, you’ll keep coming back for more.

What Ingredients You Will Need

This roasted sweet potatoes recipe uses a handful of wholesome, easy-to-find ingredients. I promise, you don’t need anything fancy—just a few pantry staples and a couple of fresh sweet potatoes. Here’s what you’ll need and why:

• Sweet Potatoes (about 2 pounds/900g, peeled or unpeeled, cut into 1-inch cubes)
  – The star of the show! Look for firm, smooth-skinned sweet potatoes. I usually leave the skin on for extra fiber and rustic vibes, but you can peel them if you prefer.
• Olive Oil (2 tablespoons/30ml)
  – Helps everything crisp up nicely in the oven. I like using extra-virgin for its fruity flavor, but any good olive oil will do. Avocado oil also works well if you want a higher smoke point.
• Ground Cinnamon (1 1/2 teaspoons/4g)
  – The warm, cozy spice that ties it all together. I’m partial to Saigon cinnamon for its boldness, but any ground cinnamon works. Don’t skip it—it’s the secret to the recipe’s signature aroma.
• Honey (2 tablespoons/30g)
  – Adds a glossy, sweet finish. I use local raw honey when I can (it’s just tastier and supports small businesses). If you’re vegan, swap with pure maple syrup or agave nectar—both work beautifully.
• Salt (1/2 teaspoon/3g, or to taste)
  – Balances the sweetness and brings all the flavors together. A flaky sea salt sprinkled on right before serving is extra-special, but regular kosher or table salt is perfect here.
• Black Pepper (optional, a pinch)
  – Just a tiny bit for contrast. If you like a hint of spice, this is a great addition.

Ingredient Tips:

• Choose sweet potatoes that are similar in size for even roasting.
• For a flavor twist, add a pinch of smoked paprika or cayenne. Totally optional, but fun if you like a little kick.
• If you’re watching sugar, reduce the honey to 1 tablespoon (15g) or skip it entirely—the sweet potatoes are pretty sweet on their own.
• Trying to keep things gluten-free? No worries—everything here is naturally gluten-free. Just double-check your honey or syrup labels for processing.
• Need a dairy-free version? Good news: this recipe is already dairy-free!

Simple, right? That’s what makes this roasted sweet potatoes recipe so easy to love and share with everyone at your table!

Equipment Needed

You really don’t need much to whip up these roasted sweet potatoes with cinnamon and honey. Here’s the gear I use every single time:

• Large Baking Sheet (rimmed) – Essential for getting those edges crisp and caramelized. If you only have smaller trays, just divide your potatoes between two so they’re not crowded (crowding = steaming, not roasting!).
• Parchment Paper or Silicone Baking Mat – Keeps cleanup easy and helps prevent sticking. Foil works in a pinch, but parchment is my go-to.
• Mixing Bowl – For tossing the sweet potato cubes with oil, cinnamon, and salt. I use a big bowl so I can mix everything thoroughly without flinging pieces everywhere (speaking from experience!).
• Chef’s Knife & Cutting Board – A sharp knife makes cutting sweet potatoes so much easier. If you’ve ever tried with a dull one, you know the struggle. I give my knife a quick sharpen before I start.
• Measuring Spoons & Cups – For accuracy, especially with cinnamon and honey (too much honey can get messy fast!).
• Spatula or Tongs – For flipping the sweet potatoes halfway through roasting. Silicone spatulas are my favorite, but tongs work fine too.

If you’re just starting out, don’t worry about getting fancy equipment. I’ve made this recipe with a thrift-store baking sheet and a basic paring knife—still turned out great. Just be sure to wash your tools well after, since honey and cinnamon can get sticky. And if you invest in a silicone mat, you’ll thank yourself every time you roast veggies!

How to Make Roasted Sweet Potatoes with Cinnamon & Honey

1. Prep Your Oven and Pan
   Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper or a silicone mat. This helps stop the potatoes from sticking and makes cleanup a breeze.
   Tip: Roasting at high heat gives you those golden, crisp edges.
2. Chop the Sweet Potatoes
   Wash and scrub 2 pounds (900g) of sweet potatoes. Peel them if you like, or leave the skins on for extra fiber and texture. Cut into 1-inch (2.5cm) cubes. Try to keep the pieces similar in size for even cooking.
   Sensory cue: The cubes should feel firm and look bright orange.
3. Toss with Oil, Cinnamon, and Salt
   In a large bowl, combine the sweet potato cubes with 2 tablespoons (30ml) olive oil, 1 1/2 teaspoons (4g) ground cinnamon, and 1/2 teaspoon (3g) salt. Add a pinch of black pepper if you like. Toss until every piece is well coated.
   Note: Make sure the oil reaches all surfaces for ultimate crispiness.
4. Arrange on Baking Sheet
   Spread the sweet potatoes out in a single layer on your prepared baking sheet. Don’t crowd them! If they’re too close together, they’ll steam instead of roast.
5. Roast, Then Flip
   Place the baking sheet in the oven and roast for 20 minutes. After 20 minutes, use a spatula or tongs to flip the sweet potatoes so they brown evenly.
   Troubleshooting: If they’re sticking, give them another 2-3 minutes before flipping.
6. Add the Honey
   Drizzle 2 tablespoons (30g) honey over the sweet potatoes and toss gently to coat them (or use a silicone brush). Return to the oven for another 10-15 minutes, until the sweet potatoes are golden, caramelized at the edges, and fork-tender.
   Note: Adding honey now keeps it from burning.
7. Check Doneness and Serve
   Poke a piece with a fork—it should slide in easily. The edges will look crisp, and you might see little caramelized bits (my favorite part!). Taste for seasoning and sprinkle with flaky sea salt if you’re feeling fancy.
8. Garnish (Optional)
   For extra flair, sprinkle with chopped fresh parsley, toasted pecans, or a final dusting of cinnamon before serving.

Prep & Cook Times:
Prep: 10 minutes
Cook: 30-35 minutes
Total: 40-45 minutes

Personal Tips:

• Don’t skip the halfway flip—it really makes a difference in texture.
• If you want extra-crispy edges, turn on the broiler for the last 2 minutes (but keep an eye out so nothing burns!).
• Roasted sweet potatoes are best eaten fresh, but leftovers reheat surprisingly well (see below for tips).

Cooking Tips & Techniques for Success

After roasting more sweet potatoes than I care to admit, I’ve learned a few tricks that make this recipe foolproof—and extra delicious.

• Cut Evenly: Try to cut your sweet potatoes into even cubes. If some are big and some are tiny, you’ll end up with some burnt bits and some undercooked ones. I use a ruler the first couple of times (no shame!).
• High Heat Is Key: Roasting at 425°F (220°C) gets those golden, caramelized edges. Lower temps will cook them, but you’ll miss out on that signature crispiness.
• Add Honey Later: If you toss the potatoes with honey at the start, it tends to burn. Drizzle it on at the halfway mark for perfect caramelization and none of the bitterness.
• Don’t Crowd the Pan: This is a classic mistake. If the potatoes are packed too close, they’ll steam and turn mushy. Use two pans if needed—it’s worth the extra dish.
• Flip with Patience: Sweet potatoes can stick if flipped too early. Wait until they lift easily from the pan for the best results.
• Personal Fail Alert: Once, I tried skipping the parchment, thinking it was “just one more step.” Big mistake. Spent ages scrubbing caramelized honey off my baking sheet. Never again.
• Batch Cooking: Want to make a double batch? Rotate the pans halfway through roasting for even cooking.

If you’re multitasking, set a timer for each step. I get distracted easily (hello, kids and pets running around), so this keeps me on track. And don’t be afraid to taste and adjust—sometimes sweet potatoes are sweeter or drier than usual. A little extra salt or honey can make all the difference.

Variations & Adaptations

One of the things I love most about this roasted sweet potatoes recipe is how flexible it is. Here are some of my favorite ways to switch things up:

• Vegan Version: Swap the honey for pure maple syrup or agave nectar. The flavor is just as dreamy, and it’s totally plant-based.
• Spicy Kick: Add a pinch of cayenne pepper or smoked paprika when you toss the cubes with oil and cinnamon. This gives a subtle heat that balances the sweetness.
• Autumn Harvest: Mix in chunks of apple or pear before roasting for a fall-inspired side. Just cut them the same size as the sweet potatoes so everything cooks evenly.
• Nutty Crunch: Toss in a handful of pecans or walnuts during the last 5 minutes of roasting. They’ll toast up and add amazing crunch.
• Allergen Adaptations: Need nut-free? Just skip the nuts. Gluten-free? You’re already set. Dairy-free? No changes needed.

Personally, I love adding a squeeze of fresh orange juice and a little orange zest before serving for a little extra zing. It’s a twist I discovered during a family brunch, and now it makes an appearance every winter. Honestly, don’t be afraid to play with flavors—this recipe is practically begging for your signature touch!

Serving & Storage Suggestions

For best results, serve these roasted sweet potatoes hot, right out of the oven. The edges will be crispy and the centers perfectly soft. I love piling them high on a rustic platter and finishing with a drizzle of extra honey and a sprinkle of fresh herbs.

Pair these with roasted chicken, turkey, or even grilled tofu—they’re incredibly versatile. For brunch, I serve them alongside eggs and avocado toast. They also shine with a simple green salad and a tangy vinaigrette. If you’re feeling festive, pair with a glass of crisp white wine or sparkling cider.

To store leftovers, let the sweet potatoes cool completely. Place in an airtight container and refrigerate for up to 4 days. For freezing, spread the cooled potatoes on a tray and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. To reheat, pop in a 400°F (200°C) oven for 10-12 minutes until warmed through and crispy again. The flavor deepens after a day—so don’t be surprised if they taste even better on day two!

Nutritional Information & Benefits

Here’s what you’re getting with every serving (about 1/6th of the recipe):

• Calories: ~170
• Fat: 4g
• Carbohydrates: 32g
• Fiber: 4g
• Sugar: 10g
• Protein: 2g

Sweet potatoes are loaded with vitamin A, fiber, and potassium—great for your immune system, digestion, and overall energy. The olive oil adds heart-healthy fats, and cinnamon may help with blood sugar balance. This is a gluten-free, vegetarian, and (with a simple swap) vegan-friendly side dish. Just a heads-up: If you have a honey allergy or are making these for kids under one year, go for maple syrup or agave instead. From a wellness perspective, I love knowing my family’s getting a nutrient boost in every bite—plus, it satisfies that sweet tooth naturally!

Conclusion

If you’re looking for that one side dish everyone will rave about, this roasted sweet potatoes recipe with cinnamon and honey is it. It’s easy, foolproof, and delivers big on both flavor and comfort. Whether you’re feeding a hungry family or impressing guests, it’s flexible enough to suit any table.

Don’t be afraid to make it your own—add a pinch of spice, some citrus zest, or a handful of nuts. I come back to this recipe again and again because it reminds me of home, cozy days, and sharing good food with the people I love.

Give it a try, and let me know how you like it! Drop a comment below with your favorite twist, or share a photo if you make it for your next gathering. Cooking should feel fun and approachable—so here’s to delicious moments, simple joys, and sweet potatoes that taste like a hug on a plate!

Frequently Asked Questions

Can I make this roasted sweet potatoes recipe ahead of time?

Absolutely! Roast them as directed, let cool, then store in the fridge. Reheat in a 400°F (200°C) oven for 10-12 minutes to bring back the crispiness.

Can I use maple syrup instead of honey?

Yes, maple syrup works perfectly as a swap for honey. It’s also a great option for vegans or anyone avoiding honey.

Should I peel the sweet potatoes?

It’s totally up to you! I leave the skins on for more fiber and texture, but peeling works if you prefer a smoother bite.

Can I use this recipe for other root vegetables?

Definitely. Try it with butternut squash, carrots, or even parsnips. Just cut everything the same size for even roasting.

What’s the best way to keep leftovers crispy?

Reheat leftovers in the oven or air fryer. Microwaving works, but you’ll lose the crisp edges. If you have time, use the oven method for best results!

Print