Roasted Sweet Potatoes with Cinnamon & Honey

Roasted Sweet Potatoes with Cinnamon & Honey are my lifesaver whenever I want a not-boring side dish that somehow wins everyone over (even that one picky cousin… you know the one).

 You know the drill: You wander the produce aisle, the regular potatoes practically beg for your attention, but nope. I reach for sweet potatoes pretty much every time. This dish always smells like autumn at a five-star restaurant, even if it’s the middle of summer and you’ve got the AC blasting. 

Plus, it checks both the comfort food and secretly-healthy-enough boxes. Ready to figure out how these sweet, roasted little cubes come together so perfectly? Grab a coffee and let’s chat.

How To Choose A Good Sweet Potato

Let’s start with the obvious: the outcome totally hinges on buying decent sweet potatoes. Here’s my hot tip: skip the bruised ones. Those spots can get weird after roasting. You want sweet potatoes that feel heavy in your hand, like they mean business. Firmness is your friend. Skin should be smooth, no sleepy wrinkles or weird cracks. A little dirt is fine, just not mold. I always sniff mine too. If they start drifting toward that “old basement” smell… skip them. If you can find them locally grown at a farmer’s market, grab those. They’re usually sweeter, and supporting local growers is an extra win (bonus points for good karma).

Last fall, I picked some from a roadside stand and y’all… the difference was wild. They roasted up with edges so crisp, almost candy-like, and the honey did this magical caramelized thing. The point: Don’t sleep on freshness. Choose wisely and your Roasted Sweet Potatoes with Cinnamon & Honey will taste next-level.

How To Cut A Sweet Potato Into Cubes

Okay, so now you’ve got your sweet potatoes. Next challenge: cube them up. Honestly, this part used to stress me out. Sweet potatoes can be tougher than expected. I use a big, really sharp knife and cut both ends off first (it makes it less rolly). Then, I slice it in half lengthwise so I’m working with two flat pieces. From there, I slice each half into slabs, lay them flat, and cut strips. Line those up, and then just chop across to make cubes. Aim for cubes about the size of game dice. Being close in size matters so they cook evenly, and you won’t end up with some burnt and some still chewy.

Not trying to scare you: it’s not brain surgery. Just… watch your fingers, okay? I once ended up with an oddly shaped cube that my dog stole before it hit the pan. Honestly, if they’re a little all over the place, no one will care. It’s all about the final taste.

How To Roast Sweet Potatoes

You wouldn’t believe how easy this part is. After you’ve got your pile of cubes, toss them onto a big baking tray. I usually use parchment paper because sweet potatoes stick like nobody’s business. Splash them with olive oil (enough to glisten but not drown), a big pinch of salt, a REAL sprinkle of cinnamon, and a drizzle of honey. Don’t be shy with the honey. Use your hands or a spatula to mix it all up so every single cube is glossy with goodness.

Spread them out in a single layer. Overcrowding leads to steaming and, in my humble opinion, sad spuds. Roast at 425°F for about 20-25 minutes, flip them, and give them another 10-15 until they’re caramelized with crispy edges. Sometimes I blast the broiler for two minutes at the end. The kitchen will smell like autumn broke loose.

“Tried this method for a potluck last month, and guests raved for days. Crispy edges plus sweet-cinnamon middle—perfection!” – Jess, reader

Roasted Sweet Potato Variations

So… maybe you want to jazz things up a bit? I do this all the time. Sometimes, instead of just cinnamon and honey, I’ll pour on a quick squeeze of orange juice before roasting. That extra tang is fantastic. Or—go wild—add a sprinkle of smoked paprika for depth. My neighbor swears by a mix of maple syrup plus black pepper if you’re feeling spicy. Want crunch? Chopped pecans or walnuts halfway through roasting.

One weird but awesome thing: You can use this exact same method with a medley of root veggies (think parsnips, carrots, maybe even beets). But for me, Roasted Sweet Potatoes with Cinnamon & Honey is the classic for a reason. Sweet meets spice, extra caramelization, zero boredom.

What To Serve With Sweet Potatoes

I know what you’re thinking… what do you actually pair with these? Here are some of my go-to serving ideas:

• Pair with grilled chicken or salmon for a simple, filling dinner.
• Toss leftovers into a salad with spinach and goat cheese—sounds fancy, but it’s fast.
• Serve next to scrambled eggs and avocado for breakfast. Trust me, it rocks.
• Use them as taco filling with black beans, lime, and a sprinkle of cheese.

These sweet potatoes go with way more than you think. Suddenly, bland dinners are a thing of the past.

Common Questions

Can I peel the sweet potatoes?

 Yes. Sometimes I peel them, sometimes I don’t. The skin gets crispy if you leave it on, and there’s extra fiber.

Can I make these ahead of time?

 Definitely. They reheat well, though you lose a bit of crisp. A quick blast in the oven brings them back to life.

What’s the best honey to use?

 Any honey you like, but local or wildflower honey is my favorite for extra flavor.

Can I skip the cinnamon?

 You can, but why would you? The cinnamon is kinda the best part. But hey, to each their own.

Are Roasted Sweet Potatoes with Cinnamon & Honey healthy?

 Absolutely. Fiber, vitamins, natural sweetness—you win all around.

Give This Sweet Potato Magic A Try

Seriously, Roasted Sweet Potatoes with Cinnamon & Honey have bailed me out of so many “what do I serve” panics, I’ve lost count. That mix of crispy, sweet, spicy, and golden? 

Never fails. Remember, use the freshest sweet potatoes and play with seasonings to find your favorite version.