Honey Roasted Sweet Potatoes

Why You’ll Love This Recipe

I love this recipe because it’s quick to prep, requires minimal effort, and the results are outstanding. The sweet potatoes caramelize beautifully in the oven, while the honey and lemon glaze adds a bright and glossy finish. It’s a versatile side that pairs just as well with roasted chicken as it does with holiday turkey or a simple vegetarian spread. Plus, it’s a nutritious option that makes eating vegetables feel like a treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 pounds sweet potatoes, peeled and chopped

• 1 tablespoon extra virgin olive oil

• 2 tablespoons melted butter

• Juice and zest of 1 lemon

• ¼ cup honey

Directions

1. I preheat my oven to 425°F (220°C) and line a baking sheet with aluminum foil for easy cleanup.

2. In a large bowl, I toss the chopped sweet potatoes with a pinch of salt.

3. In a small saucepan over medium heat, I melt the butter with the olive oil, then stir in the lemon juice, zest, and honey. I let it simmer for about 1 minute.

4. I pour the honey-lemon mixture over the sweet potatoes and toss them until they’re evenly coated.

5. I spread the sweet potatoes on the prepared baking sheet in a single layer.

6. I roast them for about 25 minutes, stirring halfway through, until they’re tender and caramelized on the edges.

Servings and timing

This recipe serves 4 people and takes just 30 minutes total:

• Prep Time: 5 minutes

• Cook Time: 25 minutes

Perfect for weeknights or holiday gatherings.

Variations

• Spiced version: I sometimes add a sprinkle of cinnamon or nutmeg for extra warmth.

• Savory twist: A pinch of cayenne or smoked paprika balances the sweetness.

• Nutty topping: Chopped pecans or walnuts sprinkled over the top add crunch.

• Herbal notes: Fresh rosemary or thyme makes a nice earthy addition.

• Maple swap: Maple syrup works beautifully in place of honey for a deeper flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop them back into a 375°F oven for about 10 minutes to bring back their caramelized edges, or microwave them for quick reheating (though the texture is softer).

FAQs

Can I make these ahead of time?

Yes—I often prep the sweet potatoes and glaze in advance. I store them separately in the fridge and toss everything together just before roasting.

Do I need to peel the sweet potatoes?

I usually peel them for this recipe since the glaze coats better, but leaving the skin on works too and adds extra fiber.

Can I use regular potatoes instead?

Yes, though the flavor will be different. Sweet potatoes caramelize more naturally, while regular potatoes will be more savory.

How do I keep the sweet potatoes from sticking?

I always line the pan with foil or parchment and spread the potatoes in a single layer to prevent sticking.

Can I double this recipe?

Absolutely. I just use two baking sheets so the potatoes have room to roast instead of steaming.

Conclusion

Honey Roasted Sweet Potatoes are a sweet, tangy, and irresistible side dish that I can whip up anytime. They’re colorful, healthy, and packed with flavor, making them a perfect addition to both everyday dinners and festive holiday tables. I love how something so simple can taste this delicious—it’s one recipe I keep coming back to again and again.

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