Ingredients
- 2 to 2½ lb sweet potatoes, peeled or skin-on, cut into ¾-inch cubes
- 2½ Tbsp olive oil
- 1½ 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.
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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