Roasted sweet potatoes with cinnamon and honey are the perfect balance of sweet, warm, and comforting flavors. This easy side dish turns a simple vegetable into something golden, caramelized, and irresistible. With just a handful of ingredients, you’ll have a recipe that works for weeknight dinners, holiday feasts, or even healthy meal prep. The natural sweetness of the potatoes pairs beautifully with the spice of cinnamon, and a drizzle of honey takes it over the top.
Why You’ll Love This Roasted sweet potatoes with cinnamon and honey
This dish is quick, healthy, and always a crowd favorite. Sweet potatoes are packed with vitamins, fiber, and antioxidants, making them as nourishing as they are delicious. Roasting brings out their natural sweetness, while cinnamon adds warmth and honey gives a glossy, flavorful finish. It’s budget-friendly, kid-approved, and versatile enough to pair with chicken, turkey, salmon, or vegetarian mains. Whether for family dinners or festive gatherings, it’s a simple side that never disappoints.
What You’ll Need
- Sweet potatoes – 3 large (about 2 lbs), peeled and cubed
- Olive oil – 3 tbsp, for roasting
- Ground cinnamon – 1 tsp, warm spice for flavor
- Salt – ½ tsp, to balance the sweetness
- Black pepper – ¼ tsp, optional for a little kick
- Honey – 2 tbsp, drizzled after roasting
These simple pantry staples come together to create a dish that’s flavorful, wholesome, and affordable.
How to Make Roasted sweet potatoes with cinnamon and honey
- Prep the oven: Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
- Season the potatoes: In a large bowl, toss 2 lbs cubed sweet potatoes with 3 tbsp olive oil, 1 tsp cinnamon, ½ tsp salt, and ¼ tsp black pepper.
- Roast: Spread evenly on the baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and tender.
- Finish: Remove from oven and drizzle with 2 tbsp honey. Toss lightly and serve warm.
That’s it—crispy edges, soft centers, and a touch of natural sweetness in every bite!
You Must Know
- Cut evenly: Cubing sweet potatoes to the same size ensures even cooking.
- High heat = caramelization: Roasting at 400°F brings out natural sweetness and crispy edges.
- Don’t overcrowd: Spread potatoes in a single layer so they roast, not steam.
- Add honey after roasting: This prevents burning and keeps the flavor fresh.
- Peel or not peel: Leaving skins on adds extra fiber and texture—it’s up to you.
Perfecting the Cooking Process
- Flip halfway: Turning the potatoes ensures even browning on all sides.
- Watch closely near the end: Sweet potatoes caramelize fast; check at 25 minutes.
- Use parchment paper: Prevents sticking and helps with crisp edges.
- For extra crispiness: Broil for the last 2–3 minutes.
- Taste and adjust: A pinch more cinnamon, honey, or even a sprinkle of sea salt at the end can elevate the dish.
Add Your Touch Roasted sweet potatoes with cinnamon and honey
- Nutty crunch: Sprinkle toasted pecans or walnuts before serving.
- Fresh herbs: Add chopped rosemary, thyme, or parsley for an herby twist.
- Spiced kick: A pinch of cayenne or chili powder balances the sweetness.
- Citrus lift: A squeeze of fresh orange juice or zest brightens the flavor.
- Savory option: Skip the honey and drizzle with garlic butter for a different spin.
Storing & Reheating
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat oven: Spread on a baking sheet, reheat at 350°F for 10–12 minutes to keep crisp.
- Reheat microwave: Quick option—heat for 1–2 minutes, though texture will be softer.
- Freeze: Store cooled potatoes in a freezer bag for up to 2 months. Thaw in the fridge overnight before reheating.
- Meal prep tip: Roast a big batch on Sunday and use as sides, salad toppers, or wraps during the week.
Chef’s Helpful Tips for Roasted sweet potatoes with cinnamon and honey
- Use fresh sweet potatoes: Firm, smooth ones roast best.
- Preheat oven fully: Ensures caramelization from the start.
- Don’t skip the oil: It helps crisp the edges and carry the cinnamon flavor.
- Season at the end too: A final sprinkle of salt or cinnamon can enhance the taste.
- Serve warm: Honey tastes best when it melts slightly over hot potatoes.
FAQ for Roasted sweet potatoes with cinnamon and honey
Can I use maple syrup instead of honey?
Yes! Maple syrup works perfectly and gives a slightly deeper flavor.
Do I need to peel the sweet potatoes?
No—skins add texture and nutrients, but peel if you prefer smooth bites.
Can I make this ahead of time?
Yes, roast and store in the fridge, then reheat before serving.
What protein pairs well with this?
Great with roasted chicken, grilled salmon, or even vegetarian mains like lentils or quinoa bowls.
Can I make it sweeter?
Add an extra drizzle of honey or even a sprinkle of brown sugar before roasting.
Conclusion
Roasted sweet potatoes with cinnamon and honey are proof that simple ingredients can create big flavor. Golden, caramelized, and lightly sweet, this side dish fits just as well on a holiday table as it does at a quick family dinner. It’s easy to prepare, budget-friendly, and endlessly adaptable with herbs, spices, or nuts. Whether you’re cooking for guests or meal prepping for the week, this recipe delivers comfort, nutrition, and deliciousness in every bite.
How to Make Roasted Sweet Potatoes with Cinnamon & Honey | Easy Side Dish
Description
Golden, caramelized sweet potatoes roasted with cinnamon and finished with honey. A simple, healthy side dish that’s perfect for weeknights or holiday meals.
Ingredients
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet.
Toss sweet potato cubes with olive oil, cinnamon, salt, and pepper.
Spread evenly on the sheet and roast 25–30 minutes, flipping halfway.
Drizzle with honey, toss lightly, and serve warm.
Notes
- Don’t overcrowd the pan—this helps crisp the edges.
Add nuts or fresh herbs for extra flavor.
Use maple syrup instead of honey if preferred.
Skins can be left on for added texture and nutrients.