Foolproof Roasted Sweet Potatoes

5 from 2 votes

These sweet and spicy sweet potatoes are roasted until caramelized and soft and make a great addition to any meal.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Diet: Kosher, Vegan, Vegetarian

Servings:

Calories: 291kcal

Preheat oven to 425℉ degrees and line a sheet pan with aluminum foil.
Wash the sweet potatoes and dry well. Cut the sweet potatoes in half lengthwise and set aside. On the foil line pan, drizzle the olive oil followed by the honey. Then sprinkle the spices and seasonings over the oil and honey and schmear together with a pastry brush.
Place the sweet potatoes cut side DOWN on the baking pan and nudge around a bit to make sure the cut side is covered in the oil, honey and spices. Using your pastry brush, brush the skin side with any residual oil and spices from the pan.
Put into the preheated oven and roast at 425℉ degrees from 30-40 minutes. You want the sweet potatoes to be soft inside and caramelized on the bottom.
As soon as your remove the pan from the oven, use as spatula to turn over the sweet potatoes so that they don't stick to the foil pan.

Cut size matters: Keep all sweet potato pieces the same size so they roast evenly.
Pan spacing: Use a large sheet pan or two smaller ones, overcrowding traps steam and makes the potatoes soft instead of crisp.
Oil + seasoning: Toss the sweet potatoes in the olive oil and spices right on the sheet pan for less cleanup and even coating.
Flavor swaps: For sweet-spicy balance, use cayenne + smoked paprika. For cozy fall vibes, swap in cinnamon instead.
Storage & reheat: Store leftovers airtight in the fridge up to 3 days. Eat straight from the fridge in salads or as a snack. To reheat them pop into the oven at 375°F for 10 minutes or in the air fryer for 5 minutes.