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Honey Roasted Sweet Potatoes

Honey roasted sweet potatoes with caramelized, golden edges—tossed in honey, butter, and warm spices, then roasted until tender. Finished with flaky sea salt and fresh thyme for bright, aromatic flavor.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 3 sweet potatoes large, peeled and cubed
Honey and fats
  • 3 tbsp honey
  • 2 tbsp unsalted butter melted
  • 2 tbsp olive oil
Sweetener and spices
  • 1 tbsp brown sugar
  • 1 tsp cinnamon
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne optional
Herbs and finishing
  • 1 tbsp fresh rosemary chopped
  • 1 flaky sea salt for serving
  • 1 fresh thyme for serving
Seasoning
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast setup
  1. Preheat the oven to 425F and line a sheet pan with parchment or foil so the sweet potatoes roast evenly.
Season and roast
  1. Toss the sweet potato cubes with honey, melted butter, olive oil, brown sugar, cinnamon, smoked paprika, cayenne, rosemary, salt, and pepper until thoroughly coated.
  2. Spread the cubes in a single layer on the lined sheet pan, then roast at 425F for 30 minutes, tossing halfway, until caramelized and golden at the edges.
  3. Continue roasting for an additional 5 minutes at 425F if needed, so the edges deepen to a rich golden color.
Finish
  1. Immediately finish with flaky sea salt and fresh thyme so they taste bright and aromatic.

Notes

Pro tip: spread the sweet potatoes in a true single layer and toss only once—this helps the edges caramelize instead of steaming. Store leftovers in the refrigerator up to 4 days in an airtight container. Freezing is not recommended for best texture. For a dietary swap, use coconut oil instead of olive oil if you want a different flavor profile while keeping it gluten-free and vegetarian.