Hot Honey Sweet Potatoes
These Hot Honey Sweet Potatoes roast into irresistibly caramelized, sweet-spicy perfection—an easy, flavor-packed Thanksgiving side dish. Warm spices, hot honey, and a hint of heat make them a crowd-pleasing addition to any holiday table.
COOK TIME: 35 minutes
PREP TIME: 10 minutes
SERVINGS: 6
INGREDIENTS
4 medium sweet potatoes
¼ cup extra-light olive oil
¼ cup hot honey
2 tsp ground cinnamon
¼ tsp ground nutmeg
¾ tsp fine salt
Freshly ground black pepper
1–2 pinches red pepper flakes
INSTRUCTIONS
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment or foil for easy cleanup.
Scrub the sweet potatoes well. Dice into evenly sized pieces so they roast uniformly.
Place the diced sweet potatoes on the prepared baking sheet. Drizzle with the oil and hot honey.
Sprinkle the cinnamon, nutmeg, and salt over the potatoes. Toss thoroughly until all pieces are well coated.
Spread the potatoes into a single even layer. Roast for 30–35 minutes, rotating the pan halfway through, until the potatoes are fork-tender and lightly caramelized. (Ensure they reach at least 135°F for hot-held vegetables; fully roasting naturally exceeds this.)
Transfer the roasted sweet potatoes to a serving dish. Spoon any warm honey mixture from the baking sheet over the top.
Finish with freshly ground black pepper and a pinch or two of red pepper flakes before serving.
Storing Leftovers:
Refrigerate leftovers within 2 hours. Store in airtight containers for 3–4 days or freeze for up to 2 months. Reheat in the oven or microwave until piping hot.
Ingredient Substitutions:
Maple syrup can replace honey for a milder sweetness.
Use pumpkin pie spice instead of individual spices for a shortcut.
Swap avocado oil with any neutral, high-heat oil.
Disclaimer: Always cook vegetables thoroughly and store leftovers safely. Reheat to 165°F before serving.