Honey Cinnamon Roasted Sweet Potatoes are the ultimate cozy side dish, and this recipe combines the natural sweetness of the potatoes with the warm flavors of honey and cinnamon. Perfect for a holiday spread or a simple dinner, these honey cinnamon roasted sweet potatoes are crispy on the outside and tender on the inside.
When I was young, sweet potatoes were a holiday staple in my family. My family would cut them into quarters, add a generous pat of butter, and pop them in the oven. The aroma of those baked sweet potatoes filled the house and signaled the start of a special meal.
While I still cherish those memories and the simplicity of that dish, I’ve found that adding a drizzle of honey and a sprinkle of cinnamon takes them to the next level. The natural sweetness of the potatoes is enhanced, and the cinnamon adds a warm, comforting spice that feels just right for the season.
What makes this recipe truly shine is the contrast in texture. The sweet potatoes roast up with a crisp exterior while staying tender on the inside—a combination I absolutely love. To achieve this, it’s important not to crowd the pan. Spacing the sweet potatoes out ensures they roast evenly and get that beautiful caramelization.
These honey cinnamon roasted sweet potatoes have become a modern twist on a classic family favorite, and they’re now a must-have on my holiday table.
On holidays we enjoy these Honey Cinnamon Sweet Potatoes along with Stuffed Mushrooms and Baked Breaded Broccoli. Try one or try them all!
If I have any leftover honey sweet potatoes, I love to warm them up and toss them into a fresh salad for a little sweetness and heartiness. They’re also perfect stirred into a cozy soup, adding both flavor and texture without any extra effort. Add them on top of a rice bowl, yum!
Should I peel sweet potatoes before roasting?
If you like a more delicate texture, peel them. If you enjoy some extra texture and nutrients, leave the skin on! I’d say for honey cinnamon roasted sweet potatoes, peeling gives a more dessert-like texture, while leaving the skin on makes them more rustic.
I did peel the sweet potatoes for this recipe, it gave them a smoother, creamier texture and let the natural sweetness really shine without any chew from the skin.
How do you make honey Cinnamon roasted sweet potatoes crispy?
1. Don’t overcrowd the pan – Spread the sweet potatoes in a single layer with space between each piece. Overcrowding causes steaming instead of roasting.
2. Use High Heat (425°F) – High temperature will help caramelize and make them crispy.
3. Cut Even-Sized Pieces – 1/2 inch cubes cook evenly and crisp up better.
4. Use Enough Oil – Coat with olive oil to help with browning.
5. Flip Halfway Through – This will ensure even crispiness.
6. Finish with a Quick Broil – Broil for 1–2 minutes at the end, watching closely so they don’t burn.
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Helpful Kitchen Tools:
Reynolds Kitchens Pop-Up Parchment Paper Sheets, 10.7×13.6 Inches, 30 CountKitchenAid 9x13in Nonstick Aluminized Steel Baking Sheet, Contour Silver
McCormick Ground Cinnamon, 7.12 oz
365 by Whole Foods Market, Organic Light Amber Wildflower Honey, 24 Ounce
getstar Large Serving Bowls (8 inch & 60 fl oz), Ceramic Salad Bowl Set of 2, Microwave and Dishwasher Safe, Farmhouse Kitchen Decorative Bowls Set (Embossed Checks & Stripes)
OXO Steel Serving Spoon
Main Ingredients Needed:
- sweet potatoes – the star ingredient, naturally sweet with a creamy inside that crisps up beautifully in the oven.
- olive oil – helps the potatoes caramelize, prevents sticking, and adds richness.
- honey – enhances the natural sweetness and promotes caramelization for golden edges.
- cinnamon – adds warmth and a cozy flavor that pairs perfectly with sweet potatoes.
- melted butter – gives a creamy nutty taste that deepens the overall flavor.
- salt – balances the sweetness and deepens the overall flavor.
- Fresh parsley leaves (optional, for garnish) – adds a pop of color.
Step by Step Instructions:
- Preheat the oven to 425°F
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Peel and dice the sweet potatoes into even sized pieces (about 1/2 inch cubes)
- Place the diced sweet potatoes in a large mixing bowl. Add the melted butter, honey, cinnamon, olive oil and salt. Mix to coat evenly.
- Arrange the sweet potatoes in a single layer on the prepared baking sheet.
- Place in the oven and roast for 25–30 minutes, flipping the potatoes halfway through, until they are golden brown.
- Transfer the roasted sweet potatoes to a serving platter and garnish with fresh parsley.
Here’s how to store honey cinnamon roasted sweet potatoes so they stay fresh and delicious:
Refrigerating (Best for 3–5 days)
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Let them cool completely before transferring them to an airtight container.
Reheating (To Keep Them Crispy)
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Oven: Bake at 375°F for 5–10 minutes.
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Stove top: Reheat in a pan over medium heat with a little oil.
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Microwave: Use for a quick option, but they’ll be softer.
Honey Cinnamon Roasted Sweet Potatoes
- Prep Time: 5 minutes
- Cook Time: 20 - 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: side dish
- Method: Oven
- Cuisine: American
Ingredients
- 3 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 3 tbsp olive oil
- 2 tbsp honey
- 1 tsp ground cinnamon
- 2 tbsp melted butter
- 1/2 tsp salt
- Fresh parsley leaves (optional, for garnish)
Instructions
- Preheat the oven: Set your oven to 425°F, line a baking sheet with parchment paper or foil for easy cleanup.
- Prepare the sweet potatoes: Place the diced sweet potatoes in a large mixing bowl.
- Mix in the seasonings: Mix in the cinnamon, honey, melted butter, olive oil and salt. Stir to coat all the potatoes evenly.
- Spread on the baking sheet: Arrange the sweet potatoes in a single layer on the prepared baking sheet, ensuring they aren’t crowded to help them roast evenly.
- Roast: Place in the oven and roast for 20 – 25 minutes, flipping the potatoes halfway through, until they are golden brown and caramelized.
- Serve: Transfer the roasted sweet potatoes to a serving platter and garnish with fresh parsley. Serve warm.
