Name: Cinnamon Roasted Hot Honey Sweet Potatoes at Home
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 medium sweet potatoes (unpeeled and diced (about 1¼ pound)); 1/4 cup avocado oil (or extra light olive oil,); 1/4 cup garlic hot honey (regular hot honey or plain honey); 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 3/4 teaspoon fine salt (more or less to taste); freshly ground black pepper (for serving); 1 to 2 pinches red pepper flakes (for garnish)

Unfussy and savory side dish alert!

You didn’t think I would share a recipe for garlic hot honey and not follow it up with a recipe, did you? These caramelized, sweet potatoes are life. Sweet, deliciously spiced with a little back of the throat heat and glazed to sticky perfection. I actually ate these straight off the platter as if they were an appetizer. SO. GOOD.

And BONUS they’re simple enough for a weeknight meal, but special enough for the holidays.

To Make These Cinnamon Roasted Hot Honey Sweet Potatoes Gather:

sweet potatoes
avocado or olive oil
garlic hot honey
cinnamon
nutmeg
fine salt
red pepper flakes
freshly ground black pepper

Preheat your oven to 375℉ (or 190℃).

Start by scrubbing 4 sweet potatoes. Pat them dry and then dice into 1-inch or so pieces. I personally do not peel the sweet potatoes in this dish for two reasons.

Reason one: sweet potato skin is rich in antioxidants, fiber and nutrients like magnesium, potassium. And not to mention vitamins A, C and E. Why throw all that goodness away? Reason number two: I’m lazy and hate peeling potatoes.

Next drizzle with 1/4 cup olive oil.

Next drizzle with 1/4 cup garlic hot honey. OR substitute with regular hot honey (no garlic) or simply plain old-fashioned honey.

Season with 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg and 1/2 to 3/4 teaspoon fine salt.

Toss well to coat with a spatula.

Spread evenly and roast for 30 to 35 minutes, rotating the pan halfway through, until the sweet potatoes are fork tender.

I know what you’re thinking, but simply you wait.

Give the sweet potatoes one last toss in that magical sticky glaze.

Pile them onto a serving platter, sprinkle with a few pinches red pepper flakes and some freshly ground black pepper and watch them disappear.

I’m a big fan of the sweet with subtle heat. But mix that with the sticky glaze and crispy edges?! I die. Once you try them, you’ll know what I mean. It’s love after the first bite. YUM!