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Crispy Honey Roasted Sweet Potatoes

Crispy honey roasted sweet potatoes made by roasting 1-inch cubes on a screaming-hot baking sheet until deeply caramelized. The edges turn golden and crunchy, then a warm honey butter glaze makes them sticky and amber-brown.
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Prep Time 10 minutes
Cook Time 35 minutes
resting 3 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 2 lb sweet potatoes cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tbsp cornstarch
  • 0.75 tsp salt
  • 0.5 tsp smoked paprika
  • 0.25 tsp garlic powder
  • 0.25 tsp black pepper
For the honey butter glaze
  • 3 tbsp honey
  • 2 tbsp unsalted butter melted
  • 0.25 tsp ground cinnamon
  • 0.125 tsp red pepper flakes optional
For garnish
  • 1 tbsp fresh parsley finely chopped
  • 0.25 tsp flaky sea salt

Equipment

  • 1 sheet pan

Method
 

Preheat and roast for crisp edges
  1. Set an oven rack in the upper-middle position, place a large rimmed baking sheet on it, and preheat the oven to 425°F (220°C) with the pan inside so it’s ready to sizzle when the potatoes hit.
  2. Pat the sweet potato cubes completely dry with paper towels to remove surface moisture that would soften the edges.
  3. Toss the cubes with the olive oil until they’re glossy so the coating spreads evenly before roasting.
  4. Sprinkle the cornstarch, salt, smoked paprika, garlic powder, and black pepper over the cubes and toss until evenly coated with no dry white patches.
  5. Carefully pull out the hot pan and spread the cubes in a single layer with space between them, then roast for 20 minutes until they start browning.
  6. Flip the cubes with a spatula and roast for another 10 minutes, until the edges are golden and the centers are fork-tender.
Make honey butter glaze and caramelize
  1. Meanwhile, whisk the honey, melted butter, cinnamon, and red pepper flakes together until smooth and pourable.
  2. Drizzle the honey butter over the sweet potatoes and toss right on the pan so the glaze coats every cube.
  3. Roast for 5–7 more minutes at 425°F (220°C) until the glaze bubbles and the edges caramelize to a deep amber.
Finish and serve
  1. Let the sweet potatoes sit on the pan for 3 minutes to crisp up so the caramelized coating sets.
  2. Sprinkle with fresh parsley and flaky sea salt, then serve hot for the best crunchy-soft contrast.

Notes

Pro tip: make sure the sweet potatoes are completely dry before the cornstarch goes on—this is what drives the crispy edges. Store leftovers in an airtight container in the fridge for up to 4 days; reheat on a sheet pan at 425°F (220°C) until hot and re-crisped. Freezing is not recommended because the glaze texture softens. For a dairy-free swap, use a plant-butter substitute in place of the unsalted butter.