Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip

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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

Honey on Sweet Potatoes? Yes!

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 cinnamon dipping sauce, 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

Ingredients for Honey Roasted Sweet Potatoes

To make these roasted honey cinnamon sweet potatoes, you’ll need the following basic ingredients:

Sweet Potatoes

  • Sweet potatoes
  • Honey
  • Coconut oil
  • Ground cinnamon 
  • Salt and pepper

Cinnamon Dipping Sauce

  • Greek yogurt
  • Honey
  • Ground cinnamon

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

overhead view of raw sweet potato chunks on a baking tray

How to Make Honey Roasted Sweet Potatoes 

Making cinnamon and honey glazed sweet potatoes is so quick and easy! Here are the basic recipe steps:

  1. Peel and dice the sweet potatoes, then add to a gallon-sized Ziploc bag.
  2. To the potatoes, add the honey, melted coconut oil, cinnamon, salt and pepper, and toss potatoes to coat.
  3. Transfer the potatoes to a baking tray, then roast until tender. 
  4. While the potatoes roast, quickly whisk together the cinnamon dipping sauce!  

How Long to Roast Sweet Potato Cubes? 

These roasted honey 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

Recipe FAQs

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 Sweet Potatoes Before roasting?

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. 

In addition to cinnamon, what other spices can I use?

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.

Can the honey be substituted?

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. 

Can I roast the sweet potato cubes in advance?

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. 

Can I Prep the Dip in Advance?

Yes! You can make a batch of the cinnamon dipping sauce for the sweet potatoes and store it in the fridge for up to a week. 

white bowl of oven roasted sweet potatoes

What to Serve with Honey Cinnamon Sweet Potatoes

These honey glazed sweet potatoes go nicely with just about any roast meat or holiday entree. Serve them as a side dish for one of the following:

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 — 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!!

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4.75 from 4 votes

Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip

By Averie Sunshine
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!
Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 5 minutes
Total Time: 1 hour
Servings: 4
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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

  • 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:

  • Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray; set aside.
  • Slice potatoes into 1-inch chunks and put into a gallon-sized Ziplock.
  • 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.
  • Using your hands, transfer potatoes to baking tray, arranged in a single flat layer and not touching, if possible. *(see note)
  • Bake for about 20 to 25 minutes, remove from oven, and flip potatoes over using tongs.
  • If desired and if there’s extra marinade, lightly and evenly drizzle potatoes with what remains from Ziplock bag.
  • 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.
  • Optionally (but recommended) serve potatoes with dip or your favorite condiments as soon as they’re cool enough to eat.
  • While potatoes finish baking, make the dip.

Honey-Cinnamon Dip:

  • 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

Serving: 1, Calories: 343kcal, Carbohydrates: 53g, Protein: 4g, Fat: 15g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Cholesterol: 2mg, Sodium: 59mg, Fiber: 5g, Sugar: 38g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Sweet Potato Side Dishes: 

All of my sweet potato recipes!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. These look amazing Averie.. never thought of adding cinnamon to my sweet potatoes. YUM! Love the photographs.

  2. Mmm, this looks so good! I would definitely call it a meal as well, or dessert, or better than sweet potato casserole… haha. Love the dipping sauce as well – I’ll need to make this very soon!

  3. LOVE the dip and love the coconut oil/honey/cinnamon sauce that you roasted these sweet little sweet potatoes with!

  4. I love the idea of a yogurt dip for sweet potatoes! I love them any way they’re cooked, but baked into fries is my fav.

  5. I could have sweet potatoes every day of my life and be blissfully happy. These look absolutely fantastic!

  6. It’s been a while since I’ve had sweet potatoes, but now that it’s getting chillier out I’m craving warm, hearty dishes. Love how sharp the cinnamon is in your photos!

  7. Sweet potatoes should ALWAYS be dipped in cinnamon dip, hehe. I think it’s a rule somewhere in my head, but it’s a good one. And these sound awesome with the honey!

    1. You have so many dip recipes that I want to dive into. Like of all the stuff I see on Pinterest of yours, I see a ton of your dips! And I love dips :)

  8. I’m not generally a huge sweet potato fan, but I still really want to make these! I don’t know if it’s the honey and cinnamon combo or the crispy edges, but those sweet potato bites look delicious! Pinned!

  9. Wow, this is a purrrrfect recipe for this time of year. For me—it’s unique. I like that. I pinned it.