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.
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.
Nutrition
Calories: 280kcal
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