Honey Roasted Sweet Potatoes with Cinnamon are 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.
Ingredients For Honey Roasted Sweet Potatoes with Cinnamon…
For this recipe, you will need:
- small-size sweet potatoes
- ground cinnamon
- butter or olive oil
Simple ingredients are what make these sweet potatoes taste amazing!
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 for Honey Roasted Sweet Potatoes with Cinnamon…
- With years of practice, we noticed that the size of the potato will vary with the time required to roast.
- So, if you use normal-sized sweet potatoes, which are the larger ones, you will need to boil them partially, then cut them into thirds and slow roast them to cut the roasting time in half.
- But, this time, we prefer these small /petite sweet potatoes we found at Trader Joe’s. Their size is very small, actually smaller than a small potato, but they are 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 glaze and coat the potatoes at the end.
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.
- Be careful not to add too much ground cinnamon, or it will be overpowering. I always sprinkle the cinnamon over the potatoes, and on both sides, so I’m guessing it’s approximately 1/8 teaspoon. When you’re halfway through roasting, taste one small potato, to taste the glaze (be careful, it will be hot) to see if it needs a little more honey or cinnamon.
Questions & Tips…
1. 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.
2. What If The Glaze Is Too Thin or Not Enough?
You can drizzle additional honey over the potatoes to glaze them evenly.
3. What If We Cannot Find Petite Sweet Potatoes?
You can certainly use any size of sweet potatoes with this recipe. Keep in mind, that it is best to partially boil them, then slice them into 1-inch thick and roast them longer, if needed. The potatoes are done when the texture is soft, and melt-in-your-mouth perfectly!
4. How Can We Speed Up The Roasting Time?
- There are two ways to speed up your roasting time! One way is to boil the potatoes (with skins on) for at least 20 minutes. Then drain and allow them to cool before peeling the skins off, and cutting them, before roasting.
- The second way is to raise the temperature of your oven to 375 or even 400 degrees F. Once the potatoes start to brown, remove them from the oven, and use a spatula to turn them over. Here is where you can drizzle more honey over them, and even sprinkle additional cinnamon. Then COVER them with foil wrap, and return them back into the oven for additional roasting, until they are softened.
- Keep an eye on them, roasting time will vary depending on the oven you use.
5. Can We Make Ahead?
If you plan to make them ahead, fully roast them, then cover them with foil wrap and 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.
DON’T forget to PIN!! … and SHARE!! .. thanks again!
A few more recipes to LOVE Sweet Potatoes:
- 3 pounds organic sweet potatoes (the small ones)
- 1/8 tsp. cinnamon, plus extra if needed
- 4 to 5 Tbsp. of honey
- 3 to 4 Tbsp. butter- cut into pieces
- Preheat oven to 350 degrees F (180C).
- 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 the 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 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
If you cannot find the petite sweet potatoes, you can boil the potatoes until you can pierce a knife or fork only halfway through. Allow them to cool, then peel off the skins and discard the skins. Slice the potatoes about 1 inch thick, transfer to a baking pan, and follow the rest of the directions to roast them.