Honey roasted sweet potatoes are the ultimate side dish that transforms ordinary vegetables into something extraordinary. These golden beauties deliver crispy, caramelized edges and perfectly tender centers that’ll have everyone asking for seconds.
I still remember the first time my grandmother made honey roasted sweet potatoes for our family Sunday dinner. The kitchen filled with the most incredible aroma of honey and roasted vegetables, and I knew I had to learn her secret. What makes this recipe special is the perfect balance of sweet honey, bright lemon, and rich butter that creates a glaze unlike any other. The roasting process caramelizes the natural sugars, creating those irresistible crispy edges we all crave. This simple technique has become my go-to method for preparing sweet potatoes, whether it’s for a weeknight dinner or holiday feast. You’re going to love this one!
Why You’ll Love This Honey Roasted Sweet Potatoes Recipe
After decades of perfecting this recipe in my own kitchen, I can confidently say these honey roasted sweet potatoes hit every mark for busy home cooks. The combination of simple ingredients and foolproof technique makes this dish a winner every single time.
Ready in just 30 minutes – Perfect for busy weeknights when you need a quick, nutritious side dish
Uses everyday pantry staples – No specialty ingredients required, just honey, butter, lemon, and olive oil
Consistently delicious results – The honey-lemon glaze caramelizes beautifully every time you make it
Versatile for any meal – Works equally well with casual dinners or special holiday gatherings
Crispy edges with tender centers – The perfect texture contrast that makes each bite irresistible
Great make-ahead option – You can prep the sweet potatoes days in advance for stress-free cooking
This recipe brings comfort and warmth to any table, just like my grandmother’s cooking always did.
Ingredient Note List
Sweet Potatoes: I always choose medium-sized sweet potatoes because they have the best flavor concentration and roast more evenly than larger ones.
Extra Virgin Olive Oil: This adds richness and helps achieve those beautiful crispy edges during the high-heat roasting process.
Butter: I prefer using unsalted butter so I can control the salt level perfectly, and it creates a luxurious base for the honey glaze.
Fresh Lemon: Both the juice and zest are essential for brightening the sweet flavors and adding that perfect tangy balance to the honey.
Honey: Quality honey makes a real difference in this recipe, so I recommend choosing a good variety that will caramelize beautifully in the oven.
Salt: A pinch of sea salt enhances all the other flavors and helps balance the sweetness of the honey roasted sweet potatoes.
How to Cook Honey Roasted Sweet Potatoes
Step 1. I always start by preheating my oven to 425°F and lining a baking sheet with aluminum foil – this prevents sticking and makes cleanup so much easier.
Step 2. While the oven heats up, I peel and cut the sweet potatoes into bite-sized pieces, making sure they’re all roughly the same size for even cooking.
Step 3. In my kitchen, I’ve found that tossing the cut sweet potatoes with a good pinch of salt first helps draw out moisture and concentrates the flavors.
Step 4. For the honey-lemon butter mixture, I melt the butter and olive oil in a small saucepan over medium heat, then whisk in the lemon juice, zest, and honey.
Step 5. My grandmother always said to simmer this mixture for just one minute – it helps the flavors meld together perfectly and creates a glossy coating.
Step 6. I pour the warm honey mixture over the seasoned sweet potatoes and toss everything thoroughly until each piece is evenly coated.
Step 7. When spreading the sweet potatoes on the baking sheet, I make sure they’re in a single layer with space between pieces – overcrowding leads to steaming instead of roasting.
Step 8. After 25 minutes of roasting, I always check for doneness by testing the largest piece with a fork – it should be tender inside with beautiful golden edges.
How to Store & Reheat
I usually store any leftover honey roasted sweet potatoes in an airtight container in the refrigerator, where they’ll stay fresh for up to 4 days. Make sure they cool completely before storing to prevent condensation from making them soggy.
In my experience, these sweet potatoes don’t freeze particularly well since the texture changes when thawed, so I recommend enjoying them fresh or within a few days of cooking.
For best results, I prefer reheating them in a 375°F oven for about 10 minutes to restore some of that crispy exterior. You can also use the microwave for convenience, but cover them with a damp paper towel and heat in 30-second intervals to prevent drying out.
Honey Roasted Sweet Potatoes
Sweet, tangy, and perfectly roasted—these honey roasted sweet potatoes are the ultimate side dish with crispy edges and tender centers. Ideal for everyday meals or holiday feasts.
Preheat oven to 425°F (218°C) and line a baking sheet with foil.
Peel and chop sweet potatoes. Place in a bowl and season with salt.
Melt butter and olive oil in a saucepan. Add lemon juice, zest, and honey. Simmer 1 minute on low.
Pour honey-lemon butter over sweet potatoes and toss to coat.
Spread on baking sheet and roast 25 minutes or until tender and edges are crispy.
Notes
Use quality honey and medium sweet potatoes for best flavor. Store cooked sweet potatoes in the fridge up to 4 days. Variations include using maple syrup, spices, or coconut oil.
What to Serve with Honey Roasted Sweet Potatoes
Grilled Salmon: The sweet, caramelized flavors of these roasted sweet potatoes complement the rich, flaky texture of salmon perfectly, creating a balanced and nutritious meal. You might also enjoy it alongside Garlic Butter Shrimp Pasta for a seafood-inspired twist.
Cast Iron Chicken Thighs: This combination is always a hit at my dinner table—the crispy chicken skin pairs beautifully with the tender, honey-glazed vegetables. Try it with my Easy Oven Baked Chicken Thighs for a foolproof pairing.
Fresh Cucumber Salad: A light, crisp cucumber salad provides a refreshing contrast to the rich sweetness of the roasted sweet potatoes, making it perfect for warmer weather meals. Or go with a Fresh Garden Salad dressed in a lemon vinaigrette for something equally bright.
Roasted Pork Tenderloin: The natural sweetness enhances the savory flavors of pork while adding color and nutrition to your dinner plate. If pork isn’t on hand, Cheddar Sausage Balls make for a great flavor-packed substitute at gatherings.
Simple Green Salad: In my kitchen, I often serve these alongside a basic mixed greens salad with vinaigrette to balance the richness and add fresh, crisp textures. I love using this Lemon Vinaigrette Dressing to tie it all together.
Holiday Turkey: These honey roasted sweet potatoes make an excellent alternative to traditional sweet potato casserole during Thanksgiving and Christmas celebrations, especially when served with sides like Creamed Potatoes and Peas for a comforting meal.
FAQs
Can you honey roast sweet potatoes?
Absolutely! Honey roasting is one of my favorite ways to prepare sweet potatoes because the honey caramelizes beautifully in the oven, creating crispy edges and a delicious glaze.
Why are my roasted sweet potatoes not crispy?
The most common reason is overcrowding the pan or not using high enough heat – make sure your sweet potatoes are in a single layer on the baking sheet and roast at 425°F for best results.
Do you have to boil sweet potatoes before you roast them?
No, you don’t need to boil them first! I always roast my sweet potatoes directly from raw, which helps them develop those coveted crispy edges and concentrated flavors.
Why do you soak sweet potatoes before roasting?
Many home cooks find that soaking removes excess starch, which can help achieve crispier results, though I typically skip this step and get excellent results by just seasoning with salt first.
