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Honey Roasted Sweet Potatoes

Honey roasted sweet potatoes with caramelized golden edges—cubes are tossed in honey, butter, and warm spices before roasting at high heat. Toss halfway for even browning, then finish with flaky sea salt and fresh thyme for a bright herbal note.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes and seasonings
  • 3 sweet potatoes Peeled and cubed.
  • 3 tbsp honey
  • 2 tbsp unsalted butter Melted.
  • 2 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 tsp cinnamon
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne Optional.
  • 1 tbsp fresh rosemary Chopped.
  • 0.5 tsp flaky sea salt For serving.
  • fresh thyme For serving.
  • salt and pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Preheat and line
  1. Preheat oven to 425F and line a baking sheet with parchment or foil to prevent sticking.
  2. Measure and prep the sweet potatoes so the cubes are ready to toss as soon as the oven is hot.
Toss and roast
  1. Toss sweet potato cubes with honey, melted butter, olive oil, brown sugar, cinnamon, smoked paprika, cayenne, rosemary, salt, and pepper until evenly coated.
  2. Spread the coated sweet potatoes in a single layer on the lined baking sheet so they roast instead of steam.
  3. Roast at 425F for 30-35 minutes, tossing halfway, until caramelized and golden at the edges.
Finish
  1. Finish immediately with flaky sea salt and fresh thyme for a fresh, fragrant top note.

Notes

For the most caramelized edges, keep the cubes in a single layer and avoid crowding the sheet pan. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat on a sheet pan in a 425F oven for 5–8 minutes to re-crisp. Freezing is not recommended for best texture. For a lower-sugar option, use a sugar-free honey substitute in equal amount.