Last autumn, I found myself elbow-deep in spilled cinnamon sugar (oops!) while trying to whip up a “fancy” side dish for my daughter’s birthday brunch. Between cleaning sticky countertops and her sweet giggles, I tossed cubed sweet potatoes into the oven with a simple drizzle of honey and a sprinkle of cinnamon. Fast forward to the table—those golden gems were gone in a flash. Seriously, second helpings vanished faster than I could say “more, please!”

Since then, these Honey Cinnamon Roasted Sweet Potatoes have become my go-to for weeknight dinners and holiday spreads alike. They’ve got that craveable caramelized edge, cozy warmth from the cinnamon, and just enough sweetness to feel indulgent—without going overboard. I love them because they’re easy, colorful, and (bonus!) packed with vitamins that make you feel like you’re doing something good for your body while you indulge.

Why You’ll Love This

Cozy, comforting flavors in every bite—think honey’s golden hug meets cinnamon’s warm embrace (yes, really!).
Only six main ingredients—no exotic spices or mystery gadgets needed.
Gluten-free, vegetarian, and easily vegan if you swap in maple syrup or agave.

Whips up in about 45 minutes, making it perfect for both rushed weeknights and laid-back Sunday dinners.
Gorgeous orange hue brightens up any plate (hello, Thanksgiving table showstopper!).
Caramelized edges and tender centers—textural bliss you’ll obsess over.

Packed with vitamin A, fiber, and antioxidants—your body (and taste buds) will give you a high five.
Leftovers are total magic in grain bowls, tacos, or tossed in salads (you’ll want to make a double batch!).

Ingredient Notes & Casual Tips

Sweet Potatoes: Aim for firm, evenly sized spuds—about 4 medium sticks is the sweet spot. If they’re too big, you’ll end up with little crunchy bits and mushy middles (been there!).

Olive Oil: Extra-virgin gives you a richer flavor, but regular works just fine in a pinch. You only need three tablespoons, so don’t overthink it.
Honey vs. Maple: I adore honey’s floral sweetness, but pure maple syrup adds a deeper, woodsy note. Feel free to do a 1:1 swap or even mix them together—taste-test-worthy, I promise.
Cinnamon: A teaspoon and a half is my default, but if your spice drawer has ultra-powerful cinnamon, dial back to a teaspoon to avoid a tongue-tingling surprise.

Salt & Pepper: Don’t skip the salt—it balances that sweet glaze beautifully. Freshly cracked pepper adds little bursts of warmth, too.
Garnish: Chopped parsley for color, a handful of toasted pecans for crunch, or even a shaving of parmesan if you’re feeling indulgent.
Pro Tip: Let the honey-oil mix sit at room temperature for 10 minutes before tossing. The glaze clings better (cold honey can be stubborn, trust me).

Step-by-Step Directions

Preheat your oven to 425°F and line a baking sheet with parchment paper. Seriously, don’t skip the parchment—your cleanup self will thank you later.
In a large mixing bowl, whisk together the olive oil, honey (or maple), cinnamon, salt, and pepper. You want a silky drizzle consistency that just coats the back of a spoon.
Add the sweet potato cubes to the bowl. Get in there with clean hands or two spatulas and toss until each piece is glossy and evenly coated. (I sometimes sing a little “badabing” sound effect here.)

Spread the cubes out in a single layer on your prepared sheet. Give them space—crowding leads to steaming instead of roasting, and nobody wants soggy sweet potatoes.
Slide the tray into the oven and roast for 20 minutes. Then pull it out, grab your spatula, and gently flip each cube. Don’t skip this part—it’s the secret to even browning.
Return to the oven for another 15–20 minutes. You’re looking for golden edges and tender centers that give just slightly when pierced with a fork.

If you’re after that extra caramelization, switch your oven to broil for the final 2–3 minutes. Keep a hawk’s eye on them so they don’t go from “gorgeous” to “oops, charred” in 30 seconds flat.
Pull the pan out, transfer your sweet potatoes to a serving dish, and sprinkle with parsley, pecans, or your favorite finish. Take a moment to admire that color—then dive in!

Variations & Flavor Twists

Maple-Chai Dream: Swap honey for maple and stir in ½ teaspoon of chai spice blend for a cozy tea-inspired flair.

Smoky Paprika Kick: Add ½ teaspoon smoked paprika into the glaze for a subtle savory-sweet edge—hello, grown-up comfort food!
Citrus Zest Brightness: Right before serving, grate a bit of orange or lemon zest over the potatoes to cut through the sweetness and add a zingy pop.
Nutty Crunch: Toss in chopped pecans, walnuts, or even pepitas before roasting. That extra crunch is so, so satisfying.

Herb Infusion: Nestle a few sprigs of rosemary or thyme around the edges of the pan. They infuse a delicate aroma and look downright charming.
Vegan Butter Drizzle: Finish with a drizzle of vegan butter and a pinch of flaky sea salt for an indulgent finish—no dairy required!

Storage & Reheating Tips

Fridge Friendly: Once cooled, pop leftovers into an airtight container for up to 4 days. Ideal for lunch bowls or speedy snacks.

Freezer Hack: Lay cubes on a baking sheet in a single layer, flash-freeze for an hour, then transfer to a freezer bag. Will keep up to 3 months—game changer!
Reheat Like a Pro: Oven: Warm at 350°F for 10–12 minutes until heated through. Microwave: Cover loosely and zap in 60-second bursts, stirring halfway.
Freshen Up: After reheating, toss with a drizzle of fresh honey or butter—brings back that glossy, just-roasted finish.

Make-Ahead Shortcut: Peel and cube your spuds a day ahead. Store submerged in cold water (covered) in the fridge to prevent browning. Drain, pat dry, and proceed with the glaze when ready.

Final Thoughts

There’s something about those golden, honey-kissed edges that hits right in the comfort-food spot. Whether you’re chasing a festive holiday side or whipping up a simple weeknight dinner, these sweet potatoes deliver every time. I’d love to know how you jazz ’em up—did you try the smoky paprika? Or maybe you tossed in some pecans? Drop your thoughts below, share your tweaks, and let’s build a cozy recipe community together. Happy roasting, friends!

Honey Cinnamon Roasted Sweet Potatoes

These Honey Cinnamon Roasted Sweet Potatoes turn humble spuds into a festive, healthy side dish that’s ready in under an hour. Naturally sweet, gently spiced, and just a bit caramelized, they’re the kind of easy recipe that feels special enough for Thanksgiving yet simple enough for a weeknight dinner.

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Prep Time 10

Cook Time 45

Total Time 50

Course Side Dish

Cuisine American

Servings servings

Calories 280 kcal

Ingredients

3 pounds medium sweet potatoes peeled and cut into 1-inch cubes
3 tablespoons olive oil use extra-virgin for richer flavor
2 tablespoons honey or pure maple syrup for a vegan twist

1 1/2 teaspoons ground cinnamon Ceylon cinnamon if you have it—milder, sweeter
1/2 teaspoon sea salt adjust if you use salted butter later
Freshly ground black pepper to taste

Optional garnish: chopped fresh parsley or a sprinkle of toasted pecans

Instructions

Preheat your oven to 425°F and line a baking sheet with parchment paper.
Whisk together olive oil, honey, cinnamon, salt, and pepper in a large bowl until smooth.

Add sweet potato cubes to the bowl and toss well to coat each piece in the glaze.
Spread the potatoes on the baking sheet in a single layer. Roast for 20 minutes, then flip and roast for another 15-20 minutes until golden and tender.
For extra caramelization, broil for the last 2-3 minutes, watching closely to avoid charring.

Transfer to a serving dish and garnish with parsley or toasted pecans. Enjoy!

Notes

Tips on ingredients: Choose firm, blemish-free sweet potatoes. Use a 1:1 ratio of maple syrup and honey for a deeper flavor. To boost richness, finish with a dab of melted unsalted butter. For extra caramelization, mix in a pinch of nutmeg.