Roasted Sweet Potatoes with Cinnamon & Honey (Fall Veggie Sides)

Caramelized edges, tender centers, and warm spice, an easy 30-minute side that upgrades weeknights and holiday menus.

A quick roast turns pantry staples into glossy, cinnamon-kissed cubes that pair with anything from roast chicken to salmon.

Why You’ll Love It

• Weeknight-easy: Pantry spices + sheet pan = Easy Simple Healthy Dinner Recipes win in ~30 minutes.
• Caramelized & cozy: Honey + cinnamon deliver Comfort Food Fall flavor with crisp edges.
• Pairs with chicken: Balanced sweet-savory profile is perfect for Side Dishes With Chicken.
• Nutritious: Fiber, beta-carotene, and naturally gluten-free for Dinner Vegetable Sides.
• Scalable: Double for crowds; half batch for small ovens or meal prep bowls.

Ingredients (notes only)

• Sweet potatoes – 2–2½ lb, peeled (or scrubbed skin-on) and cut into ¾-inch cubes for even roasting.
• Olive oil – helps browning and glossy finish.
• Honey – caramelizes; maple works if vegan.
• Cinnamon – warm spice that highlights natural sweetness.
• Smoked paprika + salt/pepper – adds savory counterpoint; paprika optional but recommended.
• Vanilla (micro-splash, optional) – heightens aroma without making it dessert-sweet.
• Fresh lemon/orange zest (optional) – brightens the finish.

Step-by-Step Instructions

1. Heat oven to 425°F (220°C). Line a rimmed sheet pan with parchment for easy cleanup.
2. Prep cubes: Peel (optional) and cut sweet potatoes into ¾-inch cubes. Pat very dry.
3. Season: In a bowl, toss cubes with 2½ Tbsp olive oil, 1½ Tbsp honey, 1 tsp cinnamon, ¾ tsp kosher salt, ¼ tsp black pepper, ¼ tsp smoked paprika.
4. Spread: Arrange in a single layer with space between pieces (use 2 pans if crowded).
5. Roast: Bake 18–22 min, flipping at 12 min, until edges are caramelized and centers tender when pierced.
6. Finish: Drizzle 1–2 tsp honey, add a pinch of cinnamon, and zest if using. Toss and serve hot.
7. Make it savory-leaning: Add ½ tsp garlic powder or a squeeze of lemon right before serving.
8. Hold warm: Keep at 200°F (95°C) up to 20 minutes; re-toss before plating.

Meat safety cue (if serving with chicken): Cook chicken to an internal 165°F / 74°C; rest 5 minutes before slicing.

Pro Tips

• Dry the cubes: Moisture prevents caramelization; towel-dry after cutting.
• Don’t overcrowd: Use two pans to keep that sizzle; crowded pans steam.
• Late honey boost: A small post-roast drizzle adds shine without burning.
• Even size: ¾-inch cubes roast through without char before tender.
• High heat matters: 425°F develops color fast while keeping centers soft.

Variations

• Maple-Thyme (vegan): Swap honey for maple; finish with fresh thyme—great for Fall Veggie Sides.
• Chili-Lime: Add ½ tsp chili powder and finish with lime—perfect with tacos or grilled chicken.
• Pecan Crunch (holiday): Toss in ¼ cup chopped pecans for last 5 minutes.
• Cinnamon-Brown Butter: Finish with 1 Tbsp brown butter and a pinch of sea salt for Comfort Food Fall vibes.
• Curry Spice: Use ½ tsp mild curry powder and cilantro to hit Dinner Vegetable Sides with flair.

How to Serve

• Plate beside roasted or air-fried chicken, pork tenderloin, salmon, or veggie burgers.
• Add to grain bowls with quinoa, feta, and arugula.
• Fold into fall salads with kale, dried cranberries, and pepitas.
• Breakfast: top with Greek yogurt and walnuts.

Make Ahead & Storage

• Meal prep: Roast, cool, store up to 4 days in airtight container.
• Reheat: 400°F oven 6–8 min or air fryer 350°F for 3–4 min.
• Freeze: Up to 2 months; re-crisp at 425°F 10–12 min from frozen.

FAQs

Can I leave the skin on? Yes; scrub well—skins add texture and nutrients.
Why did mine steam, not brown? Pan was crowded or potatoes were wet; spread out and dry thoroughly.
Honey burned—help? Lower oven to 400°F and add half the honey after roasting.
Are they vegan? Use maple syrup instead of honey.

Simple Nutrition Table (estimate per ¾-cup serving)

Calories: ~210 | Fat: 7g | Carbs: 35g | Fiber: 5g | Sugars: 10g | Protein: 2g
Estimates only; will vary with swaps and portion size.