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Honey Roasted Sweet Potatoes

Honey roasted sweet potatoes with caramelized golden edges and a glossy honey-butter coating. Oven-roasted cubes are tossed in a warm spice mix with rosemary, then finished with flaky sea salt and fresh thyme.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 3 sweet potatoes
Honey-butter glaze and seasonings
  • 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
  • 0.25 tsp flaky sea salt for serving
  • 0.5 tsp fresh thyme for serving
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425F and line a baking sheet.
Season and coat
  1. Toss sweet potato cubes with honey, melted butter, olive oil, brown sugar, cinnamon, smoked paprika, cayenne, rosemary, salt, and pepper until evenly coated.
Roast
  1. Spread the sweet potatoes in a single layer and roast for 30-35 minutes, tossing halfway, until caramelized and golden at the edges.
Finish and serve
  1. Let the sweet potatoes finish with flaky sea salt and fresh thyme before serving.

Notes

For maximum caramelization, keep the cubes in a single layer with space between them so steam can escape. Refrigerate leftovers in a sealed container up to 4 days; reheat in a hot oven or air fryer until re-crisped. Freezing is not recommended because the honey-butter coating can soften. Dietary swap: use maple syrup instead of honey for a similar flavor profile.