Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika
These honey roasted sweet potatoes are crispy on the outside, tender on the inside, and packed with flavor. After making this recipe dozens of times, I’ve discovered the trick to getting them perfectly crispy every time. If you love recipes like this, you’ll also enjoy Juicy Greek Chicken Burgers with Tzatziki Sauce and Easy Mediterranean Side Salad with Balsamic Vinaigrette.
Why This Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika Is Pure Comfort
- Crispy on the outside, tender on the inside
- Packed with sweet and spicy flavor
- Easy to make and better than takeout
What You'll Need for Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Sweet potatoes
- Honey
- Olive oil
- Cinnamon
- Paprika
- Salt
- Black pepper
- Optional: Parsley, chopped
📝 Ingredient Notes
- Sweet potatoes: Choose potatoes that are similar in size for even cooking.
🛒 Tools & Equipment I Recommend
- High-quality baking sheet — Ensures even cooking and prevents burning. → See on Amazon
- Good quality olive oil — Improves flavor and helps with browning. → See on Amazon
How to Make Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika
- Prepare sweet potatoes: Preheat oven to 425°F (220°C). Peel sweet potatoes and cut into 1-inch cubes. Toss with olive oil, salt, and black pepper.
- Roast sweet potatoes: Spread sweet potatoes evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and crispy.
- Toss with honey and spices: Remove from oven. Toss with honey, cinnamon, and paprika. Return to oven for 5 more minutes.
- Serve: Garnish with chopped parsley. Serve hot and enjoy!
Cook's Tips for Perfect Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika
- Common mistake and fix: Undercooking can lead to soggy potatoes. Make sure to cook until tender and crispy.
- : For extra crispiness, increase oven temperature to 450°F (230°C) and reduce cooking time to 15-20 minutes.
- : To make ahead, roast sweet potatoes and reheat in the oven before serving.
Storing & Reheating Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Can be made ahead and reheated.
Freezing Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika
Freeze cooked sweet potatoes for up to 3 months. Thaw and reheat in the oven.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
Recipe Notes
- Chef tip: For a spicier version, add a pinch of cayenne pepper.
- Best substitution: Substitute sweet potatoes with regular potatoes for a different twist.
- Make-ahead: Roast sweet potatoes ahead of time and reheat before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If sweet potatoes are sticking to the pan, line the baking sheet with parchment paper.
Want to level up this recipe?
High-quality kitchen timer — Ensures perfect cooking and prevents overcooking. → Check price on Amazon
Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika
Ingredients
Main Ingredients
- Sweet potatoes
- Honey
- Olive oil
- Cinnamon
- Paprika
Seasonings
- Salt
- Black pepper
Optional Toppings
- Parsley, chopped
Instructions
- Prepare sweet potatoes: Preheat oven to 425°F (220°C). Peel sweet potatoes and cut into 1-inch cubes. Toss with olive oil, salt, and black pepper.
- Roast sweet potatoes: Spread sweet potatoes evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and crispy.
- Toss with honey and spices: Remove from oven. Toss with honey, cinnamon, and paprika. Return to oven for 5 more minutes.
- Serve: Garnish with chopped parsley. Serve hot and enjoy!
Notes
- Chef tip: For a spicier version, add a pinch of cayenne pepper.
- Best substitution: Substitute sweet potatoes with regular potatoes for a different twist.
- Make-ahead: Roast sweet potatoes ahead of time and reheat before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If sweet potatoes are sticking to the pan, line the baking sheet with parchment paper.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze cooked sweet potatoes for up to 3 months. Thaw and reheat in the oven.
- Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
- Make ahead: Can be made ahead and reheated.
Nutrition Per Serving
- Calories: 150
- Protein: 2g
- Fat: 4g
- Carbs: 30g
- Fiber: 4g
- Sugar: 12g
- Sodium: 200mg
- Cholesterol: 0mg
- Sat. Fat: 0.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika FAQs
Yes, roast sweet potatoes ahead of time and reheat in the oven before serving.
Make sure to cook until tender and crispy. For extra crispiness, increase oven temperature and reduce cooking time.
Yes, freeze cooked sweet potatoes for up to 3 months. Thaw and reheat in the oven.
Yes, cook at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.
Reheat in a 350°F (180°C) oven for 10-15 minutes for the best texture.
A Warm Final Note
I can’t wait for you to try Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
