Roasted Sweet Potatoes with Honey

A white bowl filled with roasted sweet potato cubes garnished with chopped herbs, sitting on a brown checkered cloth on a rustic table.

Roasted Sweet Potatoes with Honey

Roasted Sweet Potatoes with Honey have crisp edges and soft centers. White balsamic keeps them savory sweet instead of candy sweet. In my kitchen, this easy sheet pan side is a weeknight habit, a meal prep staple, and a holiday no-brainer.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 182kcal

Author Wendy Polisi

Ingredients

2 pounds sweet potatoes peeled and cut into chunks
⅓ cup honey
2 tablespoons white balsamic vinegar
3 tablespoons butter
2 teaspoons sea salt
¼ teaspoon freshly ground black pepper

Instructions

Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
Add the sweet potatoes to the baking sheet.
Combine the honey, white balsamic vinegar, butter, salt, and pepper in a small saucepan.
Cook over medium heat, stirring often, for 3 to 5 minutes, until the butter melts.
Pour the mixture evenly over the sweet potatoes, and toss to coat.
Cook for 20 to 25 minutes. Serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to four days. Reheat in the microwave or air fryer. Perfect for quinoa bowls, wraps, salads, tacos, or breakfast burritos. You can also use leftovers to make these veggie burgers.

Nutrition