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Honey Roasted Sweet Potatoes

Honey roasted sweet potatoes with caramelized golden edges made on a baking sheet. Cubed sweet potatoes are tossed in honey-butter seasoning and roasted until tender, then finished with flaky sea salt and fresh thyme.
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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: 412
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 3 sweet potatoes Large, peeled and cubed.
Honey and butter coating
  • 3 tbsp honey
  • 2 tbsp unsalted butter Melted.
  • 2 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 tsp cinnamon
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne Optional.
  • 1 tbsp fresh rosemary Chopped.
  • 0.25 tsp flaky sea salt For finishing; amount to taste.
  • 0.25 fresh thyme For serving.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Roast the sweet potatoes
  1. Preheat the oven to 425F and line a baking sheet for easy cleanup.
  2. Toss sweet potato cubes with honey, melted butter, olive oil, brown sugar, cinnamon, smoked paprika, cayenne, fresh rosemary, salt, and pepper until evenly coated.
  3. Spread the cubes in a single layer on the baking sheet so they roast rather than steam.
  4. Roast for 30-35 minutes, tossing halfway, until caramelized and golden at the edges.
  5. Finish with flaky sea salt and fresh thyme for bright flavor and a fresh, fragrant cue.

Notes

For the crispiest edges, avoid overcrowding—use a second sheet pan if needed. Store leftovers in an airtight container in the fridge up to 4 days; reheat on a sheet pan at 425F until warmed through and edges revive. Freezing is not recommended due to texture changes. For a dairy-free swap, use melted coconut oil in place of the unsalted butter.