Roasted Sweet Potatoes Recipe
Oct 29, 2026
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This Roasted Sweet Potatoes Recipe features tender sweet potatoes caramelized around the edges and coated in a delicious blend of butter, honey, and garlic. It’s an easy, flavorful side dish that goes with just about any meal!
Sweet potatoes are one of those versatile ingredients that deserve a little more love! They’re delicious on their own with just a bit of butter, but this roasted sweet potatoes recipe takes them to another level. Tossed with butter, honey, and fresh garlic, the sweet potatoes roast until tender, golden, and beautifully caramelized around the edges. It’s an easy side dish that’s full of flavor and goes with just about anything!
Why You’ll Love These Roasted Sweet Potatoes
- Easy to make. Just chop the sweet potatoes, toss them with butter, honey, and garlic, and let the oven do the rest.
- Simple, affordable ingredients. You only need a handful of everyday ingredients to make this flavorful side dish.
- Goes with just about anything. Serve these roasted sweet potatoes alongside my pesto-stuffed pork chops, a roast chicken, or your favorite dinner. You could also add them to a hearty breakfast or brunch.
Recipe Ingredients
- Sweet Potatoes: You’ll need 4 sweet potatoes, peeled and cut into 1-inch cubes.
- Butter: Use 5 tablespoons of salted or unsalted butter to make the flavorful glaze.
- Fresh Garlic: Mince or press about 4 cloves of garlic for that delicious savory flavor.
- Honey: You’ll need 3 tablespoons of honey, but brown sugar or maple syrup are good substitutions.
- Dried rosemary: Optional, but I love the extra flavor it adds to the sweet potatoes.
- Salt and freshly ground black pepper: Add to taste to bring all the flavors together.
How to Roast Sweet Potatoes in the Oven
Making roasted sweet potatoes in the oven is easy, and you can save yourself some prep time by using pre-cut sweet potatoes. Of course, you can also peel and cube them yourself!
- Prep: Preheat the oven to 375˚F. Spread the cubed sweet potatoes on a large, rimmed baking sheet.
- Make the Sauce: Melt the butter, then whisk in the garlic and honey until combined. Drizzle the mixture over the sweet potatoes.
- Season: Season with salt and pepper, then toss until the sweet potatoes are evenly coated. Spread them out in a single layer on the baking sheet.
- Roast: Pop them in the oven and cook for 25 to 30 minutes, or until the sweet potatoes are tender and caramelized. Taste and adjust the salt and pepper as needed before serving.
Recipe Tips
- Cut evenly: Cut the sweet potatoes into roughly equal-sized cubes so they cook evenly.
- Make cutting easier: If the sweet potatoes are too hard to cut, microwave them for about a minute to soften them slightly. Let them cool enough to handle before cutting.
- Check for doneness: Sweet potatoes can vary in size and texture, so the cooking time is an estimate. Roast them a little longer if needed, until they’re fork-tender and caramelized around the edges.
- Try other vegetables: You can swap the sweet potatoes for yams, parsnips, or carrots for a similar roasted side dish. But cooking times may vary.
- Switch the seasonings: Add onion powder, cumin, or paprika for extra flavor. If you like a little heat, sprinkle in some red pepper flakes.
- Dried herb options: Try dried oregano, thyme, or parsley instead of rosemary, or use a combination of your favorite herbs.
Serving Suggestions
These easy roasted sweet potatoes go with just about anything! I like serving them with my Christmas ham with brown sugar glaze for a special occasion. They’re also delicious alongside my cheesy squash and zucchini casserole and a batch of crispy puff pastry cheese sticks. Whether you’re planning a holiday dinner or looking for easy meals with sweet potatoes, these flavorful little cubes are a great addition to the table!
Roasted Sweet Potatoes Recipe
Video
Ingredients
- 4 medium sweet potatoes, peeled and cut into 1-inch cubes
- 5 tablespoons butter, melted
- 4 cloves garlic, minced
- 3 tablespoons honey
- 1 tablespoon dried herbs, rosemary, oregano, or whatever you prefer
- salt and freshly ground black pepper, to taste
Instructions
- Prep. Preheat the oven to 375˚F. Spread the cubed sweet potatoes on a large, rimmed baking sheet.
- Season the potatoes. Melt the butter, then whisk in the garlic and honey. Drizzle the mixture over the sweet potatoes. Add the rosemary, salt, and pepper, then toss until evenly coated.
- Roast. Arrange the sweet potatoes in a single layer on the baking sheet and roast them for 25 to 30 minutes, or until tender and caramelized around the edges.
- Finish. Remove from the oven, taste, and adjust the salt and pepper as needed. Serve warm and enjoy!
Equipment
Notes
- Cut the sweet potatoes into even-sized 1-inch cubes so they cook evenly.
- If you’re not a fan of rosemary, try dried thyme or oregano instead.
- Add some spice and whisk paprika or chili powder into the melted butter for an extra kick.
- To store your leftovers, transfer the cooled sweet potatoes to an airtight container and keep them in the fridge for 2-3 days or freeze for up to 3 months.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Store and Reheat Leftovers
- To Refrigerate: Let the roasted sweet potatoes cool, then transfer them to airtight containers and refrigerate for 3 to 5 days.
- To Freeze: Once cooled, place the sweet potatoes in a freezer-safe container and freeze for up to 4 months. Keep in mind that their texture may soften a little after thawing.
- To Reheat: If frozen, thaw the sweet potatoes in the refrigerator first. Spread them on a baking sheet and bake at 375˚F until heated through. For the best texture, arrange them in a single layer so they can warm up without steaming too much.
Yum! These roasted sweet potatoes are exactly what I need!
This is so good and delish!! Such a huge hit at my house!
Such a great side dish and perfect for fall! Paired perfectly with some grilled chicken; yum!
Hi Katrina, do I have to peel the sweet potatoes? Recipe looks amazing 🙂
Served with ham for Easter. Absolutely delicious
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
I love rosemary, but my hubby doesn’t. 🙁 Is there another herb that would go well with this?
I made these the very first week I was trying to eat vegetarian. Not only did I sail through the first several days because I had these already prepped and ready for any meal- but when (inevitably) I wobbled and ate a cheeseburger, I was able to get right back on the horse the next day. Today I added some fresh ginger and some whole pistachio’s ( near the end of cooking). I’m generally not a fan of rosemary in savory dishes, but they add an exquisite brightness to this slightly sweet and savory dish! Thank you for this dish!
I’m very glad you enjoyed it! Thank YOU! 🙂
I love this sweet and savory take on sweet potatoes. You can do so much more with them than just make casserole!
Such a fantastic side dish! Definitely a must make!
Oh my goodness the garlic and honey on these sweet potatoes is such the perfect combination!