Honey Roasted Sweet Potatoes — Simple, Caramelized Comfort

If you love the cozy, caramelized flavor of roasted vegetables but want something that feels a little special, these Honey Roasted Sweet Potatoes are for you. They're tender inside, caramelized on the edges, and glazed with a simple honey-lemon mixture that brings out the natural sweetness without being cloying. Whether you’re planning a quiet weeknight dinner or a festive side for guests, this recipe is forgiving, fast, and reliably delicious.

What Makes These Honey Roasted Sweet Potatoes So Good

There’s a beautiful balance here: sweet potatoes provide a creamy, earthy base while honey and lemon create glossy, slightly tangy notes that highlight their natural sugars. Roasting at a high temperature encourages caramelization on the outsides while keeping the centers soft. A pinch of warm spices and a sprinkle of fresh herbs finishes the dish with comforting complexity. In short, it’s simple enough for an easy weeknight but impressive enough for company.

Ingredients You’ll Need for Honey Roasted Sweet Potatoes

• Sweet potatoes (2 lb) — The star ingredient; choose firm, evenly sized potatoes for consistent roasting and a naturally sweet flavor.
• Honey (2 tbsp) — Provides a sticky, caramelizing glaze and gentle sweetness that deepens as the potatoes roast.
• Olive oil (2 tbsp) — Helps conduct heat and crisp the edges while allowing the honey to coat the potatoes evenly.
• Kosher salt (1 tsp) — Essential for balancing sweetness and enhancing overall flavor.
• Freshly ground black pepper (1/2 tsp) — Adds mild heat and savory contrast to the honey.
• Ground cinnamon (1/2 tsp, optional) — Warms the dish with subtle spice; optional but lovely with honey.
• Fresh thyme leaves (1 tbsp) — Brings an herbaceous note that cuts through the richness.
• Lemon zest (1 tsp) — Brightens the glaze and prevents the sweetness from feeling heavy.
• Unsalted butter (1 tbsp, optional) — For finishing; adds a silky sheen and richer mouthfeel.

Step-by-Step Guide to Making Honey Roasted Sweet Potatoes

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it to prevent sticking and make cleanup easy.
2. Wash and scrub the sweet potatoes to remove any dirt. You can peel them if you prefer, but leaving the skins on adds texture and nutrients.
3. Cut the potatoes into 1-inch wedges or cubes so they cook evenly. Try to keep pieces similar in size.
4. In a large mixing bowl, whisk together the honey, olive oil, kosher salt, black pepper, and ground cinnamon if using. Add the lemon zest and half of the thyme leaves, stirring to distribute the flavors.
5. Toss the sweet potato pieces in the honey mixture until each piece is lightly but thoroughly coated. This helps them caramelize and prevents drying.
6. Spread the potatoes in a single layer on the prepared baking sheet, leaving a little space between pieces so they can brown instead of steam.
7. Roast for 20–25 minutes, turning once halfway through. Look for tender centers and golden, slightly charred edges — that caramelization is where the flavor lives.
8. If you like, add small pats of unsalted butter during the last 2 minutes of roasting to give them an extra glossy finish. Return to the oven just long enough for the butter to melt.
9. Remove from the oven and let the potatoes rest for a couple of minutes. Sprinkle with the remaining thyme and a little extra lemon zest to brighten everything before serving.
10. Serve warm as a side for roast chicken, pork, or as part of a vegetarian spread. They also make a lovely addition to salads or bowls topped with yogurt and toasted seeds.

Timing & Prep Notes for Best Results

• Prep time: about 15 minutes for washing, peeling (optional), and cutting the potatoes.
• Roasting time: 20–25 minutes at 425°F (220°C); check for fork-tender centers and caramelized edges.
• Resting: 2–3 minutes after roasting to let the glaze set slightly and make them easier to serve.
• Ready to enjoy: Serve immediately while warm for the best texture and flavor. They’re still tasty at room temperature but lose some crispness when cooled.

Nutritional Snapshot (Approximate per serving)

Per serving (serves 4):

• Calories: 220 kcal
• Protein: 2 g
• Carbohydrates: 36 g
• Fat: 8 g
• Dietary fiber: 5 g
• Sugar: 12 g (mostly from the sweet potatoes and honey)
• Sodium: ~300 mg

These values are approximate and will vary depending on the exact size of potatoes and the amount of honey or butter used.

Common Questions About Honey Roasted Sweet Potatoes

Can I use another sweetener instead of honey?

Yes. Maple syrup works beautifully as a one-to-one substitute and gives a slightly different, woodsy flavor. Agave can also be used for a milder sweetness. If you need a sugar-free option, a sugar substitute that tolerates heat can work, but the caramelization will be less pronounced.

How do I get the potatoes crispier?

To encourage crisper edges, avoid overcrowding the pan — give pieces space to brown. Toss the potatoes with a little extra oil and roast at a high temperature (425°F / 220°C). Turning them halfway through and using a preheated baking sheet can also help.

Can I make these ahead of time?

You can roast them ahead and reheat in a hot oven (400°F / 200°C) for 8–10 minutes to refresh the edges. For best texture, hold off on finishing touches like fresh thyme or additional lemon zest until just before serving.

There’s something quietly celebratory about a tray of honey-roasted sweet potatoes — warm, fragrant, and comforting. They pair with so many mains and are easy to adapt to your pantry. Give the basic recipe a try, and then experiment with additions like chopped pecans, crumbled feta, or a sprinkle of smoked paprika to make the dish your own. Enjoy!

Honey Roasted Sweet Potatoes

Tender, caramelized sweet potato wedges glazed with honey, warm spices, and a hint of citrus. This easy side dish balances natural sweetness and savory notes, perfect for weeknights and holiday tables alike.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 4

Calories 220 kcal

Ingredients

  

• 2 lb sweet potatoes
• 2 tbsp honey
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground cinnamon
• 1 tbsp fresh thyme leaves
• 1 tsp lemon zest
• 1 tbsp unsalted butter

Instructions

 

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it so the potatoes won’t stick.
• Wash and scrub the sweet potatoes. Leave the skins on for extra texture and nutrients. Cut each potato into 1-inch wedges or cubes, aiming for uniform pieces so they roast evenly.
• In a large bowl, whisk together the honey, olive oil, kosher salt, black pepper, and ground cinnamon (if using). Stir in the lemon zest and half of the thyme leaves.
• Add the sweet potato pieces to the bowl and toss gently until every piece is well coated in the honey mixture. Spread the potatoes in a single layer on the prepared baking sheet with some space between pieces to encourage browning.
• Roast in the preheated oven for 20–25 minutes, flipping once halfway through. Roast until the potatoes are tender when pierced with a fork and edges are caramelized and lightly browned.
• In the final 2 minutes of roasting, dot the potatoes with small pieces of butter if using, then return to the oven just long enough for the butter to melt and gloss the potatoes.
• Remove from the oven and let them rest for 2–3 minutes. Sprinkle with the remaining fresh thyme and an extra pinch of lemon zest before serving to lift the flavors.
• Serve warm as a side dish with roasted meats, grilled vegetables, or enjoy them as a cozy vegetarian main with a dollop of Greek yogurt or a handful of toasted nuts.