Honey Cinnamon Roasted Sweet Potatoes (Print version)
Tender roasted sweet potato cubes with caramelized edges, honey, cinnamon, and toasted pecans.
# Ingredients:
For the sweet potatoes
01 -
2 lb (900 g) sweet potatoes, peeled and cut into 1-inch cubes
02 -
2 tablespoons olive oil
03 -
3/4 teaspoon fine salt, divided
04 -
1/4 teaspoon black pepper
For the honey cinnamon glaze
05 -
3 tablespoons honey
06 -
1 teaspoon ground cinnamon
07 -
1/8 teaspoon cayenne pepper, optional
08 -
1/3 cup (35 g) chopped pecans
09 -
1 tablespoon chopped fresh parsley, optional
# Instructions:
01 -
Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 -
Place the sweet potato cubes on the pan. Toss with olive oil, 1/2 teaspoon salt, and black pepper, then spread in a single layer.
03 -
Roast for 18 minutes, flipping the cubes once halfway through, until the bottoms are starting to brown.
04 -
Stir the honey, cinnamon, cayenne, and remaining 1/4 teaspoon salt together in a small bowl. Drizzle over the hot sweet potatoes and toss gently to coat.
05 -
Return the pan to the oven and roast for 8-10 minutes, until the potatoes are tender and glossy with caramelized edges.
06 -
Sprinkle the pecans over the pan during the last 3 minutes of roasting. Finish with parsley if using and serve warm.
# Good to know:
01 -
Cut the sweet potatoes evenly so the smaller pieces do not burn before the larger ones soften.
02 -
Add the honey glaze near the end of roasting for better caramelization and less scorching.
03 -
Leftovers keep refrigerated for up to 4 days.