This sweet potato side dish adds a small but mighty upgrade to just roasting them: a honey walnut butter that melts over the warm potatoes, coating them in a glossy, nutty glaze that's part savory, part dessert-worthy.
It's the kind of holiday dish that feels special but doesn't take more than a few minutes to pull together. You can roast the potatoes while preparing other dishes, then swirl together the flavored butter at the end. It also works with yams.
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Easy side dish
Sweet potatoes don't need much to shine. Roast them until caramelized and sticky-edged, and they develop that earthy sweetness that practically tastes like fall.
These honey cinnamon sweet potatoes are a modern twist on this old-fashioned recipe for candied sweet potatoes with pecans, and this classic sweet potato casserole.
It might look sophisticated if you serve hasselback sweet potatoes, but it's a dish that doesn't rely on fancy ingredients or complicated techniques. You will slice the potatoes (no need to peel them!) without cutting all the way through, and oven-roast them until soft.
The honey and cinnamon give the vegetable a gentle warmth, and the chopped walnuts add crunch and a bit of creaminess. So, of course, it had to find its way into the holiday table, especially Thanksgiving recipe ideas.
Testing notes
Choose similar-sized sweet potatoes for even cooking. If you have very irregular sizes, consider removing the smaller ones from the oven sooner.
Peeling is optional. The skin becomes tender when roasted and adds texture, especially when the sweet potatoes are in season and the skin is at its best. Just scrub them well before cutting.
Don't crowd them, or they will not caramelize well. Use a large rimmed baking sheet. If necessary, cook in batches.
You can roast the sweet potatoes a few hours ahead, then reheat in a 375°F (190°C) oven for 10-15 minutes, or until heated through. Drizzle the honey butter and walnuts just before serving for a glossy finish.
Cut into portions before serving hasselback-style: If using large potatoes, divide them into three pieces or so, so each person can easily add them to their plates, especially if part of a buffet table.
FAQ
Yes, you can. They all have slight variations in texture and flavor, but this recipe works with all of them. White sweet potatoes are starchier and not as sweet.
Can I use maple syrup instead of honey?
Absolutely! It works beautifully and gives a deeper, woodsy sweetness. Just note that it won't thicken as much as honey, and it's not as sweet.
How to choose sweet potatoes or yams
- Skin: should be mostly smooth and free from bruises, blemishes, or spots.
- Firmness: When you gently squeeze them, they should feel firm and not too soft. Avoid any that feel mushy or have soft spots, as these may be overripe or damaged.
- No sprouting: check for any sprouts or shoots emerging from the sweet potatoes. These indicate that they are older and may not be as fresh.
Variations
- Pumpkin pie spice: Use it instead of the cinnamon and nutmeg. It can be a homemade pumpkin mix or store-bought.
- Spicy: cut through the sweetness by adding a dash of cayenne pepper or hot paprika.
- Other vegetables: the buttery honey flavor goes well with pumpkin, butternut squash and different root vegetables like carrots and parsnips.
Process steps
If you're not sure about how sweet you want this side dish to be, start by adding less honey than specified; you can always add an extra drizzle later.
How thick should you slice the sweet potatoes? Aim for slices that are about ⅛ to ¼ inch thick at the most. This thickness allows them to cook evenly.
Sweet potatoes
The sweet potato pieces are sliced but not all the way through, so they look like an accordion. They're then roasted until soft.
You can use two wooden spoons or chopsticks to anchor the long sides of the potatoes and to prevent the knife from going all the way through.
Honey mixture
It's as easy as combining all the ingredients in a bowl while the potatoes are oven-roasting.
Keep it fluid so you can brush or drizzle it more easily. So if you make it in advance and keep it in the fridge, warm slightly in the microwave or oven before using.
Bake until soft
I use aluminum foil or parchment paper to line the large-rimmed baking dish for easier cleanup after baking.
Serving glazed sweet potatoes
They're the perfect side dish for the Thanksgiving table, along with:
- Roast turkey or chicken.
- Cranberry sauce.
- Bread rolls.
- Mashed potatoes.
- Green beans.
- Stuffing.
- Cornbread.
Other occasions:
- Ham: whether it's a holiday or baked ham for another occasion, the combination of sweet and salty flavors is wonderful.
- Pork: dishes like roasted pork and pork chops work well with honey butter sweet potatoes. The contrast in flavors is a winning combination.
- Meatless options: If you're serving a vegetarian buffet meal, consider pairing these sweet potatoes with dishes like stuffed acorn squash, lentil salads, an arugula pear salad, or a hearty root vegetable stir-fry.
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Honey Roasted Sweet Potatoes (easy side dish)
Ingredients
For the sweet potatoes:
- 2 pounds sweet potatoes, about 4 medium
- 4 tablespoons olive oil or melted unsalted butter, or a mix of both
- ½ teaspoon sea or kosher salt, or to taste
- ½ teaspoon cinnamon, optional
- ⅛ teaspoons freshly ground black pepper, or to taste
For the nutty honey butter:
- ½ cup unsalted butter, melted
- 2-3 tablespoons runny honey
- ½ teaspoon ground cinnamon
- pinch of salt, I like kosher or sea salt
- ½ cup walnuts or pecans, lightly toasted and finely chopped
- fresh thyme or sage, to decorate, optional
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and dry 2 pounds sweet potatoes. Slice thin slits using a large kitchen knife, about ⅛ inch (3 mm) apart, stopping just before cutting all the way through. You can place two wooden spoons or chopsticks on the sides of each potato to anchor it and stop the knife from slicing all the way through.
- Place sweet potatoes, cut side up, on a foil-lined baking sheet (easier clean-up, but you can also just butter or oil the pan). Brush the potatoes with some of the 4 tablespoons olive oil or melted unsalted butter, making sure some drips into the slits. Season with ½ teaspoon sea or kosher salt, ⅛ teaspoons freshly ground black pepper, and ½ teaspoon cinnamon (if using). The honey butter also has cinnamon, so you can skip it here if you don't want a lighter-spiced flavor.
- Roast for 45-55 minutes, brushing with more oil/butter halfway through, until the potatoes are tender inside and the edges are crispy.
- Make the sweetened butter:
- In a bowl, mix ½ cup unsalted butter, melted, with 2-3 tablespoons runny honey, ½ teaspoon ground cinnamon, and a pinch of salt until smooth.
- Stir in ½ cup walnuts or pecans, chopped and lightly toasted. Taste and adjust sweetness or salt to preference. Once potatoes pierce easily and are cooked, remove from the oven.
- Spread or brush the honey butter over the hot potatoes. You can serve the whole pieces hasselback-style or slice them all the way through and serve rounds.
- Garnish with extra walnuts and chopped fresh thyme or sage, or other herb of choice if desired. Serve warm.
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