Roasted Hot Honey Sweet Potatoes
Tender roasted sweet potatoes glazed with spicy hot honey and a touch of lemon. This straightforward side is sweet, smoky, and just a little bit sassy — perfect for weeknights or holiday tables.
Ingredients
- 2 pounds sweet potatoes (about 2-3 medium), scrubbed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.5 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- 3 tablespoons honey
- 1 tablespoon hot sauce (your favorite, or 1 tsp red pepper flakes for more texture)
- 1 tablespoon apple cider vinegar or lemon juice
- 1 tablespoon unsalted butter (optional, for finishing)
- 1 tablespoon chopped fresh parsley or cilantro (for garnish)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.
- In a large bowl, toss the sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 20 minutes, then flip pieces and roast another 10–15 minutes, until golden and tender when pierced with a fork.
- While the potatoes finish roasting, make the hot honey glaze: in a small saucepan over low heat, combine honey, hot sauce, and apple cider vinegar. Warm gently, stirring, until smooth and slightly runny. Remove from heat and stir in butter if using.
- When the sweet potatoes are done, transfer them to a serving bowl or leave them on the baking sheet. Drizzle the hot honey glaze over the potatoes, tossing gently to coat. Taste and add a pinch more salt or a squeeze of lemon if you like.
- Garnish with chopped parsley or cilantro and serve warm.