These Garlic Honey Roasted Sweet Potatoes are a sweet and savory side dish of cubed sweet potatoes that are perfectly seasoned and glazed with butter, honey, and garlic!
Oven Roasted Sweet Potatoes
Sweet potatoes are a fantastic and versatile ingredient that I feel isn’t given enough spotlight. They’re perfect and tasty even when baked with just a drizzle of butter. However, this recipe elevates the humble sweet potato with a mind-blowing sauce of butter, honey, and fresh garlic, creating a caramelized, tender bite you won’t be able to resist!
Why You’ll Love These Roasted Sweet Potatoes
- Easy Prep: Chop the sweet potatoes, toss them with seasonings and butter, and bake.
- Budget-Friendly: The recipe is made with readily available and inexpensive ingredients.
- Adaptable: Ideal for various meals, from a hearty breakfast to a dinner side dish.
- Sweet Potatoes: This recipe is for 4 sweet potatoes, peeled and cut into 1-inch cubes.
- Butter: You’ll need 5 tablespoons of butter for the sauce. Salted or unsalted is fine.
- Fresh Garlic: Mince or press about four cloves of garlic.
- Honey: You’ll need 3 tablespoons of honey or substitute with brown sugar or maple syrup.
- Dried Rosemary: Optional, but I like the extra flavor that it adds to this side dish.
- Salt and Pepper: A bit of each, to taste.
How to Roast Sweet Potatoes
Roasting sweet potatoes is simple, and to make things move quicker, I often buy these pre-cut and peeled sweet potato cubes.
- Prep: First, preheat your oven to 375˚F. Then, spread the cubed sweet potatoes across a large rimmed baking sheet. Set aside.
- Make the Sauce: Melt the butter and whisk in the garlic and honey. Drizzle the butter mixture over the potatoes.
- Season: Season the sweet potatoes with salt and pepper and toss to evenly coat. Then, arrange the sweet potatoes in one single layer.
- Roast: Roast for 25 to 30 minutes, or until tender. Remove from the oven, adjusting salt and pepper as needed.
Recipe Tips And Variations
- Uniform Size: Cut the potatoes, trying to get each cube roughly the same size for even cooking.
- Microwave: If you are having trouble cutting up the sweet potatoes, try microwaving them for just a minute to soften them a bit.
- Cook Until Tender: Sweet potatoes vary, so the given cook time is an estimate. Feel free to roast your sweet potatoes longer, if necessary, until they are fork-tender.
- Substitutes: Try using yams or butternut squash as an alternative to sweet potatoes.
- Flavors: Add spices such as onion powder, cumin, or paprika. For heat lovers, add a dash of red pepper flakes.
- Herb Variations: Experiment with any blend of dried herbs like oregano, thyme, or parsley.
This is a side dish that goes with pretty much anything. I love the combination of roasted sweet potatoes and my Christmas Ham with Brown Sugar Glaze. Another favorite is this Cheesy Squash and Zucchini Casserole and my simple Puff Pastry Cheese Sticks recipe.
How to Store and Reheat Leftovers
Place leftovers in airtight containers and store them in the refrigerator for 3 to 5 days or in the freezer for up to 4 months. To reheat, thaw in the refrigerator (if frozen). Then, place on a sheet pan and bake at 375˚F until heated through.
Roasted Veggies Recipes
- Easy Roasted Vegetables
- Roasted Brussel Sprouts
- Hedgehog Roasted Potatoes
- Easy Oven Roasted Potatoes
- Roasted Sugar Snap Peas
Roasted Sweet Potatoes
- Preheat oven to 375˚F.
- Transfer the cubed sweet potatoes to a rimmed baking sheet and set aside.
- Melt the butter, then whisk the garlic and honey into the melted butter. Drizzle the butter mixture over the potatoes; season with rosemary, salt, and pepper and toss to coat evenly.
- Arrange the sweet potatoes in one single layer and roast for 25 to 30 minutes or until tender.
- Remove from oven. Taste them for salt and pepper and adjust accordingly.
- It’s important to cut the sweet potatoes into even-sized 1-inch chunks so that they will cook evenly.
- Experiment with the herbs. If you don’t like rosemary, use dried thyme or oregano.
- Spice it up and add paprika or chili powder to the melted butter.
- Store leftovers in an airtight container and keep them in the fridge for up to 3 days or the freezer for up to 3 months.