Why You’ll Love Honey Roasted Sweet Potatoes Recipe
I enjoy this recipe because the sweet potatoes roast beautifully, turning tender with crisp edges, and the honey-lemon butter adds a bright, sweet finish. I appreciate that it works for weeknights or holidays, and the prep is minimal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢2 pounds peeled and chopped ▢1 tablespoon extra virgin ▢2 tablespoons melted ▢1 juice + zest ▢¼ cup
Directions
I preheat the oven to 425° Fahrenheit and line a baking sheet with parchment paper or foil.
I peel and chop the sweet potatoes into bite-sized pieces, adding them to a large bowl and seasoning with salt.
To make the honey-lemon butter, I add butter and olive oil to a small saucepan and simmer over medium heat until the butter melts.
I stir in the lemon juice, lemon zest, and honey, letting it simmer for one minute on low heat.
I pour the honey-lemon butter over the sweet potatoes and toss to coat thoroughly.
I transfer the potatoes to the prepared baking sheet and roast until golden and tender, checking for doneness and adding extra time if needed.
I sometimes add cinnamon or smoked paprika for extra warmth. When I want more richness, I stir a touch of maple syrup into the honey mixture. Fresh herbs like rosemary or thyme also add a savory note that balances the sweetness well.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I roast them in a hot oven so they regain their crisp edges. The microwave works too, though the potatoes stay softer.
FAQs
Can I leave the skins on the sweet potatoes?
Yes, I often leave them on for extra texture and nutrients.
Can I make this recipe with regular potatoes?
I can, but the flavor will be less sweet and the roasting time may vary.
Why aren’t my sweet potatoes crisping?
I make sure they’re spread out on the baking sheet so they roast instead of steam.
Can I use bottled lemon juice?
I can, but fresh juice gives a brighter flavor.
Can I substitute maple syrup for honey?
Yes, maple syrup works wonderfully.
Do the sweet potatoes need to be the same size?
I try to cut them evenly so they cook at the same rate.
Can I prepare the potatoes ahead of time?
Yes, I chop them earlier in the day and keep them refrigerated until roasting.
Can I reduce the sweetness?
I simply reduce the honey if I want a less sweet result.
How do I prevent sticking?
I line the baking sheet well and make sure the potatoes are coated in the butter-oil mixture.
Can I add spices directly to the butter mixture?
Yes, adding spices to the butter makes the flavor more even.
Conclusion
I love making these honey roasted sweet potatoes because they’re simple, bright, and full of comforting sweetness. They pair with almost any meal and add a beautiful pop of flavor and color to the table.
Easy, melt-in-your-mouth honey roasted sweet potatoes with caramelized edges and a bright honey–lemon butter glaze. A quick, flavorful side dish perfect for weeknights or holidays.
Ingredients
2 pounds sweet potatoes, peeled and chopped
1 tablespoon extra virgin olive oil
2 tablespoons melted butter
1 lemon, juice and zest
1/4 cup honey
Salt, to taste
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
Peel and chop the sweet potatoes into bite-sized pieces. Add them to a large bowl and season with salt.
In a small saucepan, heat the butter and olive oil over medium heat until the butter melts.
Stir in the lemon juice, lemon zest, and honey. Simmer for 1 minute on low heat.
Pour the honey–lemon butter over the sweet potatoes and toss to coat well.
Spread the potatoes evenly on the prepared baking sheet.
Roast for 25 minutes, or until golden and tender, adding extra time if needed.
Notes
Add cinnamon or smoked paprika for extra warmth.
Mix in a little maple syrup for richer sweetness.
Fresh herbs like rosemary or thyme add a savory balance.
