Honey-Roasted Sweet Potatoes — You can’t go wrong with warm sweet potatoes that are soft and tender in the middle and lightly crisped and caramelized on the outside! The simple honey-cinnamon dip is and creamy, loaded with flavor!!

white bowl of honey roasted sweet potatoes

Easy Oven Roasted Sweet Potatoes 

Some people would call this a side dish. I call it a meal. And one of my favorites.

You can’t go wrong with warm sweet potatoes that are soft and tender in the middle and lightly crisped and caramelized on the outside. I roasted them with a marinade of honey, coconut oil, and cinnamon. It’s a heavenly-scented combo.

I can eat a tray full of these potatoes on their own but with the dip, they’re totally irresistible. It’s a simple combo of Greek yogurt (or sour cream), honey, cinnamon and it’s so creamy and loaded with flavor.

The honey and cinnamon in the dip help accentuate the honey and cinnamon on the potatoes. Can you tell how much I love these ingredients? It’s also a great dip for apples, most any fruit, or crackers. I want the dip on everything.

As much as I love the potatoes, I’d be happy with just a spoon and the dip.

raw sweet potato chunks on a baking tray

What’s in Honey Roasted Sweet Potatoes? 

To make these roasted sweet potato chunks, you’ll need: 

  • Sweet potatoes
  • Honey
  • Coconut oil
  • Cinnamon 
  • Salt and pepper
  • Greek yogurt

overhead view of raw sweet potato chunks on a baking tray

How to Make Honey Roasted Sweet Potatoes 

Peel and dice the sweet potatoes, then add to a gallon-sized Ziploc bag. To the potatoes, add the honey, melted coconut oil, cinnamon, salt and pepper, and toss potatoes to coat.

Transfer the potatoes to a baking tray, then roast until tender. 

While the potatoes roast, quickly whisk together the honey-cinnamon dip. 

How Long to Roast Sweet Potato Cubes? 

These oven roasted sweet potatoes need to cook at 400F for roughly 20 to 25 minutes. 

two pieces of honey roasted sweet potatoes on a fork being dunked into dip

Do I Have to Use Coconut Oil? 

No, you don’t have to. However, please note that the roasted diced sweet potatoes don’t taste overtly coconutty. Rather, coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.

Do I Have to Peel the Sweet Potatoes? 

I prefer the flavor and texture of peeled sweet potatoes, so I always peel mine. However, you can leave the skin on if desired. Just make sure to scrub the potatoes under running water before dicing them. 

Can I Prep the Dip in Advance?

Yes! You can make a batch of the dip and store it in the fridge for up to a week. 

white bowl of oven roasted sweet potatoes

Tips for the Best Roasted Sweet Potatoes 

I wanted the cinnamon flavor to shine on its own, but adding pumpkin pie spice, nutmeg, ginger, or allspice in addition to the cinnamon would be lovely.

If honey isn’t your favorite or you’d like to keep these roasted sweet potato chunks vegan, you can likely use pure maple syrup in place of the honey. 

These honey roasted sweet potatoes are best warm and fresh, but leftovers can be reheated in a skillet over medium heat or in the oven. 

Honey-Roasted Sweet Potatoes — You can’t go wrong with warm sweet potatoes that are soft and tender in the middle and lightly crisped and caramelized on the outside! The simple honey-cinnamon dip is and creamy, loaded with flavor!!

Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip
Yield: 4

Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip

Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 5 minutes
Total Time 1 hour

You can’t go wrong with warm sweet potatoes that are soft and tender in the middle and lightly crisped and caramelized on the outside!

Ingredients

Sweet Potatoes

  • 2 large or 3 medium/large sweet potatoes (technically I used red yams), washed, peeled, and trimmed into 1-inch chunks 
  • 3 to 4 tablespoons honey
  • 3 to 4 tablespoons coconut oil in liquid state (or another oil, i.e. olive, vegetable, canola)
  • 1 tablespoon cinnamon, or to taste 
  • pinch salt and pepper, optional and to taste
  • pumpkin pie spice, nutmeg, ginger, allspice; all optional and to taste

Honey-Cinnamon Dip

  • 1/3 cup plain or vanilla Greek yogurt or sour cream (light versions okay)
  • 2 to 3 tablespoons honey
  • 1 teaspoon cinnamon, or to taste

Instructions

Sweet potatoes:

  1. Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray; set aside.
  2. Slice potatoes into 1-inch chunks and put into a gallon-sized Ziplock.
  3. Open bag and add honey, oil, cinnamon, optional salt and pepper to taste, optional seasonings to taste, seal bag, and toss potatoes to coat. Really manipulate the potatoes around inside the bag, pushing the ones on the top to the bottom and vice versa, to equally distribute the honey, oil, and spices.
  4. Using your hands, transfer potatoes to baking tray, arranged in a single flat layer and not touching, if possible. *(see note)
  5. Bake for about 20 to 25 minutes, remove from oven, and flip potatoes over using tongs.
  6. If desired and if there’s extra marinade, lightly and evenly drizzle potatoes with what remains from Ziplock bag.
  7. Return tray to oven and bake for about 15 to 20 more minutes, or until fork-tender and done. Keep a close eye on potatoes in the final moments of baking so they don’t burn. Baking times will vary based on oven variances, the potatoes and how thick they’re cut, how full the tray is, and how well done you like them.
  8. Optionally (but recommended) serve potatoes with dip or your favorite condiments as soon as they’re cool enough to eat.
  9. While potatoes finish baking, make the dip.

Honey-Cinnamon Dip:

  1. Add all dip ingredients to a small bowl and whisk until smooth and combined. Transfer to ramekin if desired for serving.

Notes

*Tip: Don’t dump potatoes from bag onto baking tray because excess marinade will get onto baking tray and it will be prone to burning. Save any remaining marinade in Ziplock bag to be added halfway through baking.

Storage: Dip will keep airtight in the fridge for up to 1 week.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 343Total Fat: 15gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 59mgCarbohydrates: 53gFiber: 5gSugar: 38gProtein: 4g

More Sweet Potato Side Dishes: 

Roasted Sweet Potato Salad — This roasted sweet potato salad is tossed in a honey Dijon dressing. The sweet and savory flavors of this potato salad are to die for! 

Sweet Potato Casserole with Butter Pecan Crumble Topping — This is the BEST sweet potato casserole ever!! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans! 

Honey Butter Smashed Sweet Potatoes — The edges crisp up slightly while the interior stays buttery soft and there’s honey butter on top! 

Sweet Potato Casserole With Potato Chip Topping – A fun and EASY twist on classic sweet potato casserole that uses potato chips in the topping for a SALTY-SWEET flavor the whole family will love!! Great for Thanksgiving and Christmas celebrations!!

Roasted Sweet Potato and Apple Casserole – A HEALTHIER and DELICIOUS twist on sweet potato casserole!! The potatoes and apples retain some texture with the perfect amount of crumble topping!

Roasted Sweet Potato and Apple Casserole - A HEALTHIER and DELICIOUS twist on sweet potato casserole!! The potatoes and apples retain some texture with the perfect amount of crumble topping! Put it on your holiday menu!!

Sweet Potato Fries with Cucumber Dill Dip — The sweet potatoes are soft, tender, and nicely spiced with curry without being overpowering.

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