Mom's Honey Cinnamon Sweet Potatoes

 Sweet potatoes roasted with honey and cinnamon for a comforting, naturally sweet side dish that's easy to prepare.

When I think of sweet potatoes, brown sugar usually comes to mind because that’s what we traditionally use when making sweet potato pie.  But while looking through my mother's recipe box, I found an old newspaper clipping that instantly brought back childhood memories. This particular recipe used honey, a touch of cinnamon, and a splash of olive oil.

When roasted in the oven, the sweet potatoes were tender, deliciously sweet, and beautifully caramelized. This was a quick and easy side dish recipe that my mom would prepare when sweet potatoes were in season at the grocery store. For me, they tasted like dessert served right alongside the supper meal.  It was delicious!  And, shhhh, don't tell anyone, but it was incredibly nutritious, too!

Sweet potatoes provide beta-carotene, which our bodies convert into vitamin A, along with fiber, vitamin B6, vitamin C,  potassium, manganese, copper, and niacin.  They are rich in antioxidants that our bodies need to stay healthy and protect our cells from free radicals.

Honey adds its own distinct, golden sweetness and brings plenty of health benefits to the table.  The honey we buy comes from a local beekeeper, and it is raw, unfiltered, and unpasteurized. It comes straight from the hive, and I know that is is pure.  It's naturally loaded with essential nutrients like niacin, riboflavin, calcium, magnesium, manganese, potassium, phosphorous and zinc which are also important for our health.    

Plus, honey virtually never spoils! Archaeologists have actually uncovered pots of honey in ancient Egyptian tombs thousands of years old.  When they tested the honey, they found that it remained chemically preserved and it was safe to eat.   Talk about long-term shelf stability.  It truly stands the test of time. 

Combine pure honey with roasted sweet potatoes, and you get a nutrient-dense side dish that supports your body while tasting incredible. It's a simple, comforting, flavorful dish packed with flavor,  that our family enjoyed.  We hope your family will too.

Ingredients:

4 sweet potatoes
1/4 c. olive oil 
1/4 c. honey
2 tsp. cinnamon
1 tsp. lemon juice (Optional)
Salt and black pepper 

Directions:

Preheat the oven to 375°F. Lightly coat a rimmed baking sheet with olive oil or nonstick cooking spray.

Peel the sweet potatoes if desired, then cut them into approximately 1-inch cubes. Place them in a large mixing bowl.

In a small bowl, whisk together the olive oil, honey, and cinnamon. If using lemon juice, stir it in as well.

Pour the honey mixture over the sweet potatoes. Toss until the cubes are evenly coated.

Spread them in a single layer on the prepared baking sheet, leaving space between the pieces. Use two baking sheets if needed.

Bake for 20 minutes. Carefully turn the sweet potatoes, then bake for another 15–20 minutes, or until they are fork-tender and lightly caramelized around the edges.

Start checking for tenderness around the 35-minute mark, since cooking times can vary depending on the size of the cubes. Remove the sweet potatoes from the oven. Season with salt and black pepper to taste, if desired.

Tips for Best Success:

• Cut the sweet potatoes evenly. Keeping the cubes close to 1 inch helps them roast at about the same rate.
• Don't overcrowd the baking sheet. Give the cubes room so they roast instead of steaming. Use two pans if necessary.
• Turn them halfway through baking. This helps the sweet potatoes cook more evenly and develop color on multiple sides.
• Watch the honey toward the end. Honey can brown quickly, so check the sweet potatoes during the final minutes of baking.
• Use a rimmed baking sheet. The honey and olive oil mixture can spread as it heats, so a rimmed pan helps contain it.
• Taste before serving. A little salt can balance the sweetness. Black pepper adds a subtle savory touch.

Variations and Substitutions:

• Add more warm spices.  Try a pinch of nutmeg, ginger, or pumpkin pie spice along with the cinnamon for a slightly different flavor.
• Use maple syrup.  Substitute pure maple syrup for the honey if you prefer its distinctive flavor. The sweetness and browning may vary slightly.
• Add chopped nuts.  Sprinkle chopped pecans or walnuts over the sweet potatoes during the last few minutes of baking, or add them just before serving.
• Add herbs.  A little thyme or rosemary adds a savory flavor that pairs nicely with the sweetness of the honey.
• Try a citrus twist.  Add a little orange zest or use the optional lemon juice to brighten the flavor.

Serving Suggestions:

These sweet potatoes are versatile enough to serve with everyday meals or holiday dinners.

• Roasted chicken or baked chicken breasts.
• Pork chops, pork tenderloin, or glazed ham.
• Meatloaf and your favorite vegetables.
• A simple weeknight dinner with roasted vegetables.

They also make a lovely addition to a fall meal when sweet potatoes are plentiful.

How to Store:

• Refrigerator: Allow the roasted sweet potatoes to cool, then place them in an airtight container. Refrigerate for up to 3–4 days.
• Reheating: Reheat in a 350°F oven until warmed through. You can also use an air fryer to help bring back some of the roasted texture. The microwave works, too, although the sweet potatoes will be softer.
• Freezing: You can freeze the cooked sweet potatoes in a freezer-safe container for about 2–3 months for best quality. Keep in mind that they may become softer after thawing and reheating.

Frequently Asked Questions:

Do I have to peel the sweet potatoes?
No. You can leave the skins on if you prefer. Just scrub the sweet potatoes thoroughly before cutting them into cubes.

Can I use brown sugar instead of honey?
Yes. Brown sugar can be used if you prefer the traditional sweet potato flavor. It will change the texture and flavor of the coating, so keep an eye on the potatoes as they roast.

Why aren't my sweet potatoes getting crispy?
Overcrowding the pan can cause them to steam instead of roast. Make sure the cubes have space between them and that your oven is fully preheated.

Can I prepare these ahead of time?
You can peel and cube the sweet potatoes a day ahead and keep them covered in the refrigerator. For the best texture, toss them with the honey mixture just before roasting.

Can I make these without cinnamon?
Absolutely! The honey and sweet potatoes are delicious on their own. You can leave out the cinnamon or replace it with another spice you enjoy.

Can I use this recipe with large sweet potatoes?
Yes. Just cut them into evenly sized cubes. Larger pieces may need a little more roasting time, while smaller cubes may cook more quickly.

Is the lemon juice necessary?
No. It is optional. The lemon juice adds a little brightness to balance the sweetness of the honey.