Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika
Craving a sweet and savory side dish that’s easy to make and packed with flavor? Look no further than these honey roasted sweet potatoes. After making this dish dozens of times, I’ve discovered the trick to getting them perfectly crispy on the outside and tender on the inside. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Baked Potato Skins with Cheddar and Greek Yogurt and Creamy Pistachio Cheesecake Recipe with Graham Cracker Crust.
Why This Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika Is Pure Comfort
- Perfectly crispy on the outside and tender on the inside
- Easy to make with just a few simple ingredients
- The honey, cinnamon, and paprika combination creates an irresistible flavor
- A great side dish for any meal, including Thanksgiving
What You'll Need for Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 medium sweet potatoes
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- Salt and pepper, to taste
- Cinnamon
- Paprika
- Salt
- Pepper
- Optional: Fresh parsley, chopped
📝 Ingredient Notes
- Sweet potatoes: Choose potatoes that are similar in size for even cooking.
🛒 Tools & Equipment I Recommend
- High-quality baking sheet — Ensures even cooking and prevents burning → See on Amazon
- Sharp kitchen knife — Makes peeling and cutting sweet potatoes quick and easy → See on Amazon
How to Make Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika
- Prepare the sweet potatoes: Preheat your oven to 425°F (220°C). Peel the sweet potatoes and cut them into 1-inch cubes. You don't need to soak them in water to remove excess starch.
- Toss with honey and spices: In a large bowl, combine the sweet potato cubes, honey, olive oil, cinnamon, paprika, salt, and pepper. Toss until the sweet potatoes are evenly coated.
- Roast in the oven: Spread the sweet potatoes evenly on a large baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and crispy.
- Serve: Transfer the honey roasted sweet potatoes to a serving dish and garnish with fresh parsley, if desired. Serve immediately and enjoy!
Cook's Tips for Perfect Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika
- Pro tip: For even cooking, make sure the sweet potatoes are cut into similar-sized pieces.
- Common mistake and fix: Avoid overcrowding the baking sheet to prevent the sweet potatoes from steaming and becoming soggy. If you need to, use two baking sheets.
- Pro tip: To speed up the cooking process, you can parboil the sweet potatoes for 5-7 minutes before roasting.
- Pro tip: For a little heat, add a pinch of cayenne pepper to the mix.
Storing & Reheating Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: You can prepare the sweet potatoes ahead of time and store them in the refrigerator for up to 24 hours before roasting.
Freezing Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika
Freeze cooked sweet potatoes for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Stir halfway through to ensure even heating.
Recipe Notes
- Chef tip: For a quicker cooking time, you can cut the sweet potatoes into smaller pieces.
- Best substitution: If you don't have honey, you can use maple syrup as a substitute.
- Make-ahead: You can peel and cut the sweet potatoes ahead of time and store them in the refrigerator until ready to use.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If your sweet potatoes are burning on the bottom, try lining your baking sheet with parchment paper or using a lower oven temperature.
Want to level up this recipe?
High-quality baking sheet — Ensures even cooking and prevents burning → Check price on Amazon
Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika
Ingredients
Main Ingredients
- 4 medium sweet potatoes
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- Salt and pepper, to taste
Seasonings
- Cinnamon
- Paprika
- Salt
- Pepper
Optional Toppings
- Fresh parsley, chopped
Instructions
- Prepare the sweet potatoes: Preheat your oven to 425°F (220°C). Peel the sweet potatoes and cut them into 1-inch cubes. You don't need to soak them in water to remove excess starch.
- Toss with honey and spices: In a large bowl, combine the sweet potato cubes, honey, olive oil, cinnamon, paprika, salt, and pepper. Toss until the sweet potatoes are evenly coated.
- Roast in the oven: Spread the sweet potatoes evenly on a large baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and crispy.
- Serve: Transfer the honey roasted sweet potatoes to a serving dish and garnish with fresh parsley, if desired. Serve immediately and enjoy!
Notes
- Chef tip: For a quicker cooking time, you can cut the sweet potatoes into smaller pieces.
- Best substitution: If you don't have honey, you can use maple syrup as a substitute.
- Make-ahead: You can peel and cut the sweet potatoes ahead of time and store them in the refrigerator until ready to use.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If your sweet potatoes are burning on the bottom, try lining your baking sheet with parchment paper or using a lower oven temperature.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze cooked sweet potatoes for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Stir halfway through to ensure even heating.
- Make ahead: You can prepare the sweet potatoes ahead of time and store them in the refrigerator for up to 24 hours before roasting.
Nutrition Per Serving
- Calories: 180
- Protein: 2g
- Fat: 4g
- Carbs: 38g
- Fiber: 4g
- Sugar: 14g
- Sodium: 200mg
- Cholesterol: 0mg
- Sat. Fat: 0.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika FAQs
Yes, you can peel and cut the sweet potatoes ahead of time and store them in the refrigerator until ready to use. However, it's best to roast them just before serving for the best texture.
Overcrowding the baking sheet can cause the sweet potatoes to steam and become soggy. Make sure to spread them out evenly on the baking sheet.
Yes, you can make these sweet potatoes in the air fryer. Cook at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.
The best way to reheat leftover sweet potatoes is in the oven at 350°F (180°C) for 10-15 minutes or until heated through. This helps maintain their crispy texture.
Absolutely! These honey roasted sweet potatoes are a perfect side dish for Thanksgiving. They can be made ahead of time and reheated just before serving.
A Warm Final Note
I can’t wait for you to try Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
