Save Pin
If you want bold flavor in a snap, honey glazed sweet potatoes are my hands-down favorite go-with. That buzz of honey lemon turns every bite really lively. Folks at family feasts and weeknight suppers always polish them off fast when I put them on the table.
This all started as a what’s-in-the-kitchen kind of dinner. Now, whenever sweet potatoes pop up at the market, my most flavor-fussy kid asks for this dish first.
Tasty Ingredients
- Lemon: You'll need juice and the zest for that sunny punch—grab a heavy one since it’ll be juicier
- Honey: Makes a shiny, flavorful glaze—go for local if you can for extra oomph
- Olive oil: Extra virgin is best when you want more depth—pick one that smells peppery and fresh
- Butter: Adds richness and helps crisp everything up—unsalted is what I use, since you control how much salt goes in
- Sweet potatoes: Look for bright, solid sweet potatoes—roast them and all that sweetness comes out
Simple Steps to Follow
- Get Roasting
- Slide those sweet potatoes onto a prepared sheet, giving them room to brown up. Bake for about 25 minutes, flipping them halfway for even color. If you want more caramel crunch, keep them in a few more minutes.
- Glaze Your Cubes
- Drizzle the warm honey lemon butter over your cut sweet potatoes and toss till every chunk glistens.
- Mix Up the Honey Butter
- Pour both melted butter and olive oil into a tiny pan. Stir in your honey, squeeze in the lemon juice, then toss in some zest. Let that all bubble gently for sixty seconds.
- Chop and Prep Potatoes
- Peel and cut sweet potatoes so you get even cubes. This keeps cooking times the same. Toss them with plenty of salt in a roomy bowl.
- Warm Up Your Oven
- Fire up your oven to 425°F. Making sure it’s hot lets potatoes brown up right instead of steaming.
Save Pin
Stuff to Remember
Honey gets crisp around the edges—kind of like candy. One Thanksgiving, my nephew literally scraped every sticky speck from the baking sheet. It’s absolutely required for all our holiday spreads now.
Keeping It Fresh
Stick your leftovers in a sealed container and they’ll last about four days. Warm them up in the oven and they’ll get crispy again, or microwave for an easy lunch. You can even toss cold pieces into your favorite salad for a fast meal.
Save Pin
Try These Swaps
If honey’s not handy, maple syrup gives a woodsy sweetness that still works great. Prefer a softer citrus taste? Swap in orange zest instead. Want to keep things vegan? Use agave and your favorite plant-based butter.
Tasty Pairings
Serve these right next to pork chops, roast chicken, or pile them beside grilled tofu. They pull double duty in fall menus and look great at any festive gathering. I even stash leftovers in grain bowls topped with greens and toasted nuts.
A Little History
Sweet potatoes pop up across the South and on holiday tables everywhere. For years, folks have mixed them with honey since the flavors just click. This take uses no marshmallows and lets those fresh, sweet tubers shine bright.
Common Recipe Questions
- → What’s the trick to crispy caramelized sweet potatoes?
Make sure you spread them out on a hot baking sheet in a single layer and roast at 425°F. Flip them over halfway so all the sides get those toasty bits.
- → Can I switch out olive oil for another kind?
If you want, use avocado or melted coconut oil instead. Olive oil adds a hint of fruitiness, but both swaps taste great too.
- → How do I skip the dairy in this dish?
Just use a plant-based butter or stick with more olive oil if you want to go dairy-free. Easy swap!
- → Do I have to peel the sweet potatoes?
Peeled potatoes end up smoother and catch more flavor, but if you like ’em a bit rustic, the skins can stay for chew and fiber.
- → Can I get these ready ahead of time?
Yep! Slice and coat the potatoes in the honey-lemon mix first. Wait to roast until right before eating so they stay perfect.
- → Which meals do these sweet potatoes go with?
They're great with roasted meats, fall comfort food, or holiday spreads. Super versatile side.