Honey Butter Roasted Sweet Potato Wedges
Honey Butter Roasted Sweet Potato Wedges somehow disappear long before everything else on the table.
Crispy edges, soft centres, and that buttery honey glaze make them hard to stop picking at.
Sweet potatoes don’t need much to be good, which is probably why this recipe works so well.
A little butter, a drizzle of honey, and enough time in the oven for the edges to caramelise is really all that’s going on here.
The best bits are always the darker corners where the honey catches on the tray and turns slightly sticky.
Those little caramelised edges have a completely different flavour from the soft middle, so every wedge has a bit of contrast instead of tasting the same all the way through.
They’ll happily sit next to roast chicken, steak, or grilled salmon, but they’re just as likely to disappear straight from the baking tray while you’re telling yourself you’re only checking if they’re done. That usually lasts about one wedge.
A sprinkle of fresh thyme at the end finishes everything off without getting in the way.
Sometimes the simplest side dishes are the ones people remember most.
Why You’ll Love These Honey Butter Roasted Sweet Potato Wedges
- Crispy caramelized edges with fluffy centers
- Made with simple pantry ingredients
- Naturally sweet with a buttery finish
- Perfect for weeknight dinners or holiday meals
- Easy to customize with different herbs and spices
- Great alongside chicken, steak, pork, or burgers
Ingredients
- 2 large sweet potatoes, scrubbed and cut into wedges
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 2 tablespoons honey
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- Salt and freshly ground black pepper
- 1 teaspoon fresh thyme leaves, plus extra for garnish
Ingredient Notes
Choose sweet potatoes that are similar in size so the wedges cook evenly.
I also leave the skins on because they crisp up beautifully and add extra texture.
Fresh thyme really brightens the buttery glaze.
Dried thyme works in a pinch, but fresh gives the finished dish a much fresher flavor.
How to Make Honey Butter Roasted Sweet Potato Wedges
1. Prepare the potatoes
Preheat your oven to 425°F (220°C).
Cut each sweet potato into evenly sized wedges and pat them dry with paper towels.
2. Season
Place the wedges on a baking tray.
Drizzle with olive oil and season with garlic powder, smoked paprika, onion powder, salt, and pepper. Toss until every wedge is evenly coated.
3. Roast
Arrange the wedges in a single layer with space between them.
Roast for 20 minutes, flip, then continue roasting for another 15 to 20 minutes until deeply golden with caramelized edges.
4. Make the glaze
While the wedges finish roasting, whisk together the melted butter, honey, and fresh thyme.
5. Finish
Transfer the hot wedges to a large bowl and gently toss with the honey butter mixture.
Arrange on a serving platter and sprinkle with a little extra thyme before serving.
Tips for the Best Sweet Potato Wedges
- Don’t overcrowd the baking tray. A little space makes a huge difference.
- Dry the wedges well before seasoning so they roast instead of steam.
- Wait until the end to add the honey butter glaze. Honey burns quickly in the oven.
- Roast until the edges are darker than you think. That’s where the best flavor develops.
Easy Variations
- Add a pinch of cayenne for sweet heat.
- Sprinkle with grated Parmesan after glazing.
- Finish with flaky sea salt for extra crunch.
- Swap thyme for rosemary or sage.
- Add cinnamon for a sweeter holiday version.
What to Serve With Them
These wedges pair well with:
- Grilled chicken
- Roast turkey
- Steak
- Pork chops
- Burgers
- Crispy baked salmon
They’re also delicious on their own with garlic aioli or spicy mayo for dipping.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 400°F oven or air fryer for a few minutes to bring back those crispy edges. The microwave works, but they’ll be much softer.
Frequently Asked Questions
Can I make these in the air fryer?
Absolutely. Cook at 380°F for 16 to 20 minutes, shaking the basket halfway through. Toss with the honey butter after cooking.
Can I prepare them ahead of time?
Yes. Cut the sweet potatoes several hours ahead and keep them in cold water. Dry them thoroughly before roasting.
Why aren’t my wedges crispy?
They’re usually overcrowded or the oven isn’t hot enough. Give each wedge space, and don’t skip preheating the oven.
Final Thoughts
These Honey Butter Roasted Sweet Potato Wedges are one of those recipes that feels almost too easy for how good they turn out.
The buttery honey glaze clings to every crispy edge, the thyme keeps the sweetness balanced, and the centers stay soft and fluffy.
Whether you’re serving them on a busy Tuesday or adding them to a holiday spread, don’t be surprised if they’re the first thing to disappear.
