Honey-Roasted Sweet Potatoes — 🍯🍠😋 You can’t go wrong with warm sweet potatoes that are soft and tender in the middle and lightly crisped and caramelized on the outside! The simple honey-cinnamon dip is and creamy, loaded with flavor!
Table of Contents
Honey on Sweet Potatoes? Yes!
Some people would call this a side dish. I call it a meal. And one of my favorites.
You can’t go wrong with warm sweet potatoes that are soft and tender in the middle and lightly crisped and caramelized on the outside. I roasted them with a marinade of honey, coconut oil, and cinnamon. It’s a heavenly-scented combo.
I can eat a tray full of these potatoes on their own but with the cinnamon dipping sauce, they’re totally irresistible. It’s a simple combo of Greek yogurt (or sour cream), honey, and cinnamon, and it’s so creamy and loaded with flavor.
The honey and cinnamon in the dip help accentuate the honey and cinnamon on the potatoes. Can you tell how much I love these ingredients? It’s also a great dip for apples, most any fruit, or crackers. I want the dip on everything.
As much as I love the potatoes, I’d be happy with just a spoon and the dip.
Ingredients for Honey Roasted Sweet Potatoes
To make these roasted honey cinnamon sweet potatoes, you’ll need the following basic ingredients:
Sweet Potatoes
- Sweet potatoes
- Honey
- Coconut oil – Please note that the roasted diced sweet potatoes don’t taste overtly coconutty. Rather, coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but you can substitute with them if you’d like
- Ground cinnamon – I wanted the cinnamon flavor to shine on its own, but adding pumpkin pie spice, nutmeg, ginger, or allspice in addition to the cinnamon would be lovely
- Salt and pepper
Cinnamon Dipping Sauce
- Greek yogurt
- Honey – If honey isn’t your favorite or you’d like to keep these roasted sweet potato chunks vegan, you can likely use pure maple syrup in place of the honey
- Ground cinnamon
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make This Honey Roasted Sweet Potatoes Recipe
Making cinnamon and honey glazed sweet potatoes is so quick and easy! Here are the basic recipe steps:
- Preheat your oven, and line a baking sheet with parchment paper or a Silpat mat.
- Peel and dice the sweet potatoes. Then, add them to a gallon-sized Ziploc bag.
- To the potatoes, add the honey, melted coconut oil, cinnamon, salt, and pepper, and toss to coat.
- Transfer the potatoes to the prepared baking sheet, and roast until tender.
- While the potatoes roast, quickly whisk together the cinnamon dipping sauce in a small bowl! Serve warm, and enjoy!
What to Serve with Oven Roasted Honey Sweet Potatoes
Recipe FAQs
These roasted honey sweet potatoes need to cook at 400F for roughly 20 to 25 minutes. The exact cooking time will vary based on the size of the potato pieces and your oven.
I prefer the flavor and texture of peeled sweet potatoes. So, I always peel mine. However, you can leave the skin on if desired. Just make sure to scrub the potatoes under running water before dicing them.
These honey roasted sweet potatoes are best warm and fresh, but leftovers can be reheated in a skillet over medium heat or in the oven.
Yes! You can make a batch of the cinnamon dipping sauce for the sweet potatoes and store it in the fridge for up to a week.
This recipe is best served right away, but you can store leftover potatoes in an airtight container in the fridge for 3-5 days. Reheat the potatoes in the microwave, oven, or air fryer when you’re ready to eat. Just be sure to keep a close eye on them so they don’t burn
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Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip
Equipment
- 1 Large Baking Tray
- 1 Sealable Bag
- 1 Small Bowl
Ingredients
Sweet Potatoes
- 2 large or 3 medium/large sweet potatoes, technically I used red yams, washed, peeled, and trimmed into 1-inch chunks
- 3 to 4 tablespoons honey
- 3 to 4 tablespoons coconut oil in liquid state, or another oil, i.e. olive, vegetable, canola
- 1 tablespoon cinnamon, or to taste
- pinch salt and pepper, optional and to taste
- pumpkin pie spice, nutmeg, ginger, allspice; all optional and to taste
Honey-Cinnamon Dip
- ⅓ cup plain or vanilla Greek yogurt or sour cream, light versions okay
- 2 to 3 tablespoons honey
- 1 teaspoon cinnamon, or to taste
Instructions
Sweet potatoes:
- Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray; set aside.
- Slice potatoes into 1-inch chunks and put into a gallon-sized Ziplock.
- Open bag and add honey, oil, cinnamon, optional salt and pepper to taste, optional seasonings to taste, seal bag, and toss potatoes to coat. Really manipulate the potatoes around inside the bag, pushing the ones on the top to the bottom and vice versa, to equally distribute the honey, oil, and spices.
- Using your hands, transfer potatoes to baking tray, arranged in a single flat layer and not touching, if possible. *(see note)
- Bake for about 20 to 25 minutes, remove from oven, and flip potatoes over using tongs.
- If desired and if there’s extra marinade, lightly and evenly drizzle potatoes with what remains from Ziplock bag.
- Return tray to oven and bake for about 15 to 20 more minutes, or until fork-tender and done. Keep a close eye on potatoes in the final moments of baking so they don’t burn. Baking times will vary based on oven variances, the potatoes and how thick they’re cut, how full the tray is, and how well done you like them.
- Optionally (but recommended) serve potatoes with dip or your favorite condiments as soon as they’re cool enough to eat.
- While potatoes finish baking, make the dip.
Honey-Cinnamon Dip:
- Add all dip ingredients to a small bowl and whisk until smooth and combined. Transfer to ramekin if desired for serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Sweet Potato Side Dishes:
All of my sweet potato recipes!
Candied Yams — Learn how to make the BEST candied yams which are baked in the most wonderful buttery cinnamon-and-sugar sauce!
Roasted Sweet Potato Salad — This roasted sweet potato salad is tossed in a honey Dijon dressing. The sweet and savory flavors of this potato salad are to die for!
Sweet Potato Casserole with Butter Pecan Crumble Topping — This is the BEST sweet potato casserole ever!! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans!
Honey Butter Smashed Sweet Potatoes — The edges crisp up slightly while the interior stays buttery soft and there’s honey butter on top!
Sweet Potato Casserole With Potato Chip Topping – A fun and EASY twist on classic sweet potato casserole that uses potato chips in the topping for a SALTY-SWEET flavor the whole family will love!! Great for Thanksgiving and Christmas celebrations!!
Roasted Sweet Potato and Apple Casserole – A HEALTHIER and DELICIOUS twist on sweet potato casserole!! The potatoes and apples retain some texture with the perfect amount of crumble topping!
Sweet Potato Bites with Marshmallows and Pecans — Sliced sweet potato rounds are brushed with a maple cinnamon-and-sugar mixture, baked, and then topped with marshmallows and pecans!
Twice Baked Sweet Potatoes with Marshmallows — Sweet, creamy, decadent, and reminiscent of sweet potato casserole but individually portioned! FAST and EASY enough for family dinners or make them for more formal holiday celebrations!
great
Hello! Do you think it would be okay to use maple syrup instead of honey? I absolutely hate the taste of honey. I know; I know! :)
Thank you!
I think that it would be just fine to use maple syrup.
Hi Averie, can you substitute canned sweet potatoes for the fresh?
I never have and just guessing that they would not work as well as fresh here.
These should do well in an air fryer..thoughts?
I have only tinkered with an air fryer a couple times so really cannot give advice on it.
I just dried this recipe and it was a success. Cinnamon and sweat potatoes make for a great flavor.
Thanks for trying the recipe and glad you loved it!
It’s hard yo tell by the pictures, but you peel the potatoes, yes? I know with sweet potatoes the skin comes off easily once they’re cooked.
Thanks!
Yes peel them before baking.
These potatoes were A.M.A.Z.I.N.G. Best I’ve ever put in my mouth! I roasted them a little longer so they got nice and caramelized and dark on the outside, and they were outstanding…like eating candy! I didn’t make the dip, as they were so good on their own that the dip would have been overkill. These are now the go to dish for making sweet potatoes.
Thanks for trying the recipe and I’m glad this is your new go-to sweet potato recipe!
just clicked through this link from another sweet potato recipe, I love them too! Glad I saw this, looks wonderful and nice tip about coconut oil, I also like to use nutmeg with sweet potato recipes, thank you for this!
Nutmeg and sweet potatoes are a great combo, I agree!
I have a question. Normally I have the best luck cooking sweet potatoes in the crock pot on low 8 hrs. Would it work just as well to do this with these? I ask because we’re hosting a dinner party and the oven will be occupied but I’d love to make this as a side dish. Thank you!
I haven’t tried making this recipe in a slow cooker so really can’t say but you could always just do the sweet potatoes like your normally do and then make the dip for this recipe. You can play around with it before your dinner party since this recipe isn’t that large and see what works best.
These were SO GOOD! Made them for dinner last night and my husband and I devoured them! I think I am going to make them for Christmas eve next year instead of the usual sweet potato pie! I just sent everyone I work with your recipe to try too. I’m going to make the cream cheese banana bread recipe tonight, with gluten free flour, wish me luck!
Thanks for the compliments and for saying you’re going to make this for Christmas Eve next year rather than your old standby….wow, that’s a huge statement! Thanks! :)
And enjoy the banana bread! One of my all-time favorites!
I have a knack for ruining potato dishes. I never quite get them right. Until now! O.M.G. I made this over the weekend and my husband and I were freaking out over how good it was! Thanks so much for a go-to recipe to put in my roster!
Oh, and I manage the Facebook page for Stoney Creek Hotel & Conference Center and I shared your recipe on our page. Hope that’s ok! Our Facebook friends tend to love recipes and this was too good NOT to share!
I tried to check it out on FB but I can’t find it! Do you have a link?
So glad you and your husband enjoyed the recipe!
I have good news and bad news.
Good news – potatoes were AWESOME. Pretty much the embodiment of fall – and they smelled fantastic!
Bad news – the dip made me literally sick to my stomach. I don’t know what I did wrong (perhaps too much cinnamon, perhaps due to the fact that I used sour cream instead of Greek yogurt), but it was awful.
Ah, well, live and learn! I think I’ll make the potatoes alone next time. :) (Also, I made your lasagna quinoa bake for my mum last time I visited, and she loved it so much she asked for the recipe! I also love to bake your sweet cherry bread recipe!)
Glad you loved the potatoes and about the dip….either your sour cream was a little bad, or maybe about to be going bad? Or yes, too much cinnamon, not enough sweetener, or it could be it’s just not the dip for you. I’ve had other readers make it and say the loved it but not everything is for everyone. However, the sick part…that screams spoilage to me. Or that it’s better suited for Greek yog rather than sour cream.
So glad you and your mum both love the lasagna quinoa bake and that you love to bake the sweet cherry bread! That’s one of my faves! :)
omg, i love this blog!!!! keep them goodies posted!
xoxo, elif
I made these for dinner tonight as a side dish to crockpot BBQ chicken…Averie, these were so easy to make and simply delicious! A HUGE hit with hubby too…the dip was ahhhmazing!
Another recipe to add to my “will make again” pile! Thanks! And that dip…I might put a little on a waffle tomorrow morning for breakfast!
Glad this made the “will make again” pile! And yes that dip is great on everything from waffles/pancakes to apples and pears to potatoes…you really can’t go wrong with it :)