Honey Roasted Sweet Potatoes with Cinnamon is the ultimate “melt-in-your-mouth” sweet potatoes glazed with only 3 ingredients! Honey glazed sweet potatoes are so amazingly delicious, a tried and true recipe, and one you’ll want to add to your Thanksgiving table!
Our menu always includes a few dishes that we can make ahead and even improve with time. The key is to avoid some of the kitchen chaos on holidays, especially on the morning of Thanksgiving.
And with so many cooks in the kitchen trying to make dishes all at once, well things can get a little hairy!
We adore this recipe because of that reason, make-ahead, then reheat them right before you serve and they will taste as if you just took them out of the oven that day.
A fabulous choice as a side dish for Thanksgiving as it will complement your turkey or ham.
And when your family and friends taste these sweet potatoes, they will absolutely ask for seconds, so make extra!
Cook’s Notes for Success…
With years of practice, we noticed that the size of the potato will vary the time required to roast.
So, if you use normal size sweet potatoes, which are the larger ones, you will need to cut them into thirds and slow roast them longer, sometimes even double the roasting time.
But, this time around I wanted to try these small /petite sweet potatoes I found at Trader Joe’s. Their size is very small, actually smaller than a small potato, but they were convenient; and they cook in half the time, about 30 minutes.
Keep in mind, as you roast sweet potatoes, the honey and cinnamon along with the butter will melt and slowly thicken to a glaze. Just use a spoon to scoop up some of the liquid and coat the potatoes every so often while roasting.
Honey Roasted Sweet Potatoes with Cinnamon will become buttery soft with a melt-in-your-mouth quality!
And everyone will go bonkers over this dish!
This is an old family recipe and one that will feed a crowd.
We have been making these honey-glazed sweet potatoes for decades and we have to make it every year, or we will get some disappointing faces on Thanksgiving – for sure!
Try this recipe – you won’t be disappointed !!
Additional TIPS for Success…
Roasting time will vary depending on the size and how thick you cut sweet potatoes. So keep an eye on them. When a fork or knife can easily slide through the potatoes, then you know they are done.
Can We Omit the Butter? Sure, you can roast them without butter, just drizzle some olive oil over them, about 1 to 2 tablespoons should do the trick.
If you plan to make-ahead, fully roast them, then refrigerate overnight. Transfer the potatoes to a roasting or baking dish then reheat in the oven at 350 degrees F, for about 15 minutes or so, until they are warm and heated through.
I always sprinkle the cinnamon over the potatoes, so I’m guessing it’s approximately 1/8 teaspoon. When you’re halfway through roasting, taste the glaze ( be careful it will be hot) to see if it needs a little more honey or cinnamon. Be careful not to add too much ground cinnamon, or it will be overpowering.
DON’T forget to PIN!! … and SHARE!! .. thanks again!
A few more recipes to LOVE Sweet Potatoes:
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 3 pounds organic sweet potatoes (the small ones)
- 1/8 tsp. cinnamon, plus extra if needed
- 4 to 5 Tbsp. clover honey
- 3 to 4 Tbsp. butter- cut into pieces
- Preheat oven to 350 degrees.
- Use a 10 x 12 roasting pan, or 10 x 13.
- Peel and cut sweet potatoes in halves, then quarters. Place them onto a roasting pan.
- Lightly sprinkle cinnamon over them, then drizzle some honey on top, and scatter pieces of butter.
- Roast in oven (on the middle rack) for the first 15 to 20 minutes. While roasting, the butter and honey will melt and form a glaze. After the first 15 or 20 minutes, open the oven and carefully pull out the pan. Using a large spoon to scoop some liquid and coat the potatoes to create a glaze on top.
- You can turn them over once to coat both sides. And continue to roast for an additional 15 to 20 minutes. Remove from the oven when sweet potatoes are soft and tender.
- Serve 4 to 6