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.

Close-up fork lifting caramelized cinnamon-honey sweet potato cube—glossy, salted—Fall Veggie Sides, Side Dish Sweet Potato.

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.

Sarah

Roasted Sweet Potatoes with Cinnamon & Honey

Caramelized sweet potato cubes roasted with cinnamon and olive oil, then drizzled with warm honey. Cozy, quick, and perfect for fall dinners or holiday spreads.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 210

Ingredients

  • 2 to 2½ lb sweet potatoes, peeled or skin-on, cut into ¾-inch cubes
  • Tbsp olive oil
  • Tbsp honey (or maple syrup for vegan)
  • 1 tsp ground cinnamon
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp smoked paprika (optional)
  • 1–2 tsp honey, for drizzling (optional)
  • lemon or orange zest, to finish (optional)
  • pinch of sea salt (optional)

Equipment

  • Sheet pan
  • Parchment paper
  • large mixing bowl
  • spatula or tongs
  • measuring spoons

Method

  • Preheat oven to 425°F (220°C) and line a rimmed sheet pan with parchment paper.
  • Toss sweet potato cubes with olive oil, honey, cinnamon, salt, pepper, and paprika until evenly coated.
  • Spread potatoes in a single layer on the pan, leaving space between pieces for even roasting.
  • Roast for 18–22 minutes, flipping once at 12 minutes, until caramelized and fork-tender.
  • Finish with a drizzle of honey, a pinch of sea salt, and citrus zest if using. Serve hot.

Nutrition

Calories: 210kcalCarbohydrates: 35gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 330mgPotassium: 480mgFiber: 5gSugar: 9gVitamin A: 18750IUVitamin C: 5mgCalcium: 40mgIron: 0.8mg

Notes

Vegan: Use pure maple syrup instead of honey.
Extra Crispy: Use two sheet pans or preheat the pan.
Savory Twist: Add ½ tsp garlic powder and a squeeze of lemon.
With Chicken: Pairs well with baked or roasted chicken. Ensure internal temp reaches 165°F / 74°C.
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