Description
A quick, easy, and flavorful side dish featuring crispy-edged, tender sweet potatoes tossed in a savory-sweet honey glaze. Ready in just 30 minutes, this recipe is perfect for busy weeknights.
Ingredients
Scale
- 2 large sweet potatoes (about 1.5 lbs / 700g), cut into ½-inch cubes
- 2 tablespoons olive oil
- 3 tablespoons honey
- 1 teaspoon soy sauce (or tamari for gluten-free)
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley or cilantro, chopped (optional)
- Pinch of flaky sea salt for garnish
Instructions
- Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper.
- Wash sweet potatoes and cut into uniform ½-inch cubes. Do not peel.
- In a small bowl, whisk together honey, olive oil, soy sauce, garlic powder, smoked paprika, salt, and black pepper.
- Place chopped sweet potatoes in a large bowl and pour the glaze over them. Toss until evenly coated.
- Spread potatoes in a single layer on the prepared baking sheets, ensuring they are not crowded.
- Roast for 20 minutes, then remove from oven and flip each piece.
- Return to oven and roast for another 5-10 minutes until tender inside and crispy/caramelized outside.
- Remove from oven, sprinkle with flaky sea salt and fresh herbs if using, and serve immediately.
Notes
Do not overcrowd the pan to ensure crispy edges instead of steaming. Honey burns easily, so check the potatoes around the 15-minute mark. If your oven runs hot, consider lowering the temperature to 400°F. For extra crunch, sprinkle chopped pecans or walnuts in the last 5 minutes of roasting.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 180
- Sugar: 20
- Sodium: 220
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 32
- Fiber: 4
- Protein: 2
Keywords: sweet potatoes, honey glazed, roasted vegetables, weeknight dinner, healthy side dish, gluten-free, vegan, easy recipe