Honey-Roasted Sweet Potatoes
Deliciously caramelized sweet potatoes with a honey-lemon glaze, perfect for weeknight dinners and special occasions alike.
Ingredients
Main Ingredients
- 2 pounds sweet potatoes, peeled and chopped into roughly 1-inch cubes Use uniform size for even cooking.
- 1 tablespoon extra virgin olive oil (or avocado oil)
- 2 tablespoons melted butter (or melted vegan butter for dairy-free)
- 1 lemon Juice and zest of Zest brightens the flavor; don’t skip it.
- 1/4 cup honey (substitute maple syrup for a vegan option) Reduce to 2 tablespoons for less sweetness.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Peel the sweet potatoes and cut them into roughly 1-inch cubes. Pat them dry with a towel.
- In a large mixing bowl, whisk together the olive oil, melted butter, lemon juice, lemon zest, and honey until smooth.
- Add the sweet potato cubes to the bowl and toss thoroughly to ensure each piece is well coated.
- Spread the potatoes evenly on the prepared baking sheet in a single layer. Avoid overcrowding.
Cooking
- Roast for about 25 minutes, tossing or flipping once halfway through, until golden-brown and tender.
- If desired, broil for 1–2 minutes at the end to increase caramelization—watch closely to prevent burning.
- Remove from the oven and let cool slightly before serving so the glaze sets.
Notes
These honey-roasted sweet potatoes are versatile: serve alongside roast chicken, glazed pork, or baked salmon. For a brunch pairing, they complement sweet pancakes. Store leftovers in an airtight container in the fridge for 3–4 days.