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Golden honey garlic sweet potato cubes with caramelized edges and fresh herbs on a white plate
Lena Torres

Honey Garlic Sweet Potato Cubes

These Honey Garlic Sweet Potato Cubes are roasted until tender with crispy edges, then tossed in a sticky-sweet honey garlic glaze for an easy side dish that works for weeknights, holidays, and meal prep.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 304
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes (peeled and cut into 1-inch cubes)
  • 2 tbsp olive oil
  • 1/2 tsp salt (plus more to taste)
  • 1/4 tsp black pepper
  • 3 tbsp honey
  • 3 cloves garlic (minced)
  • 1 tbsp soy sauce (or tamari)
  • 1 tbsp cornstarch (optional, for extra crispiness)
  • 1/2 tsp smoked paprika (optional)
  • 1/4 tsp red pepper flakes (optional)
  • 1 tbsp chopped parsley or sesame seeds (optional, for garnish)

Equipment

  • chef’s knife
  • vegetable peeler
  • cutting board
  • mixing bowl
  • whisk or spoon
  • baking sheet
  • parchment paper (optional)
  • measuring spoons

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
  2. Peel and cut the sweet potatoes into even 1-inch cubes. Pat dry so they roast (not steam).
  3. Toss sweet potato cubes with olive oil, salt, and pepper. For extra crispiness, toss with cornstarch (optional). Spread in a single layer with space between pieces.
  4. Roast for 20 minutes, flipping halfway through, until fork-tender and starting to caramelize.
  5. While the potatoes roast, whisk together honey, minced garlic, and soy sauce (or tamari). Add smoked paprika or red pepper flakes if using.
  6. Drizzle the glaze over the roasted sweet potatoes and toss to coat evenly.
  7. Return to the oven for 5–10 minutes, just until sticky and caramelized (watch closely so the garlic doesn’t burn).
  8. Serve warm, garnished with parsley or sesame seeds if desired. Optional: drizzle with extra glaze before serving.

Notes

Tips: Cut cubes evenly (about 1-inch) for uniform cooking. Don’t overcrowd the pan or the potatoes will steam. Add the honey-garlic glaze during the last 5–10 minutes to avoid burning. If you want extra crispiness, toss the dry cubes with 1 tbsp cornstarch before roasting. Optional: soak cubed sweet potatoes in cold water for 10 minutes, then pat very dry to reduce starch and help crisping.
Flavor boosts: Add a pinch of smoked paprika or red pepper flakes. Swap soy sauce for tamari if desired. Garnish with parsley or sesame seeds and drizzle with extra glaze.
Storage: Cool completely and store airtight up to 4 days. Reheat at 350°F (or in an air fryer) about 10 minutes for best texture.