Honey-Spiced Roasted Sweet Potatoes with Pomegranate Seeds

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Oven-roasted sweet potatoes tossed in a warm honey and spice glaze, garnished with fresh pomegranate seeds and parsley for a colorful holiday side. This Mediterranean-inspired Christmas recipe, ready in about 45 minutes, pairs sweet potatoes, olive oil, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium, peeled and cut into 1-inch cubes sweet potatoes
• 2 tbsp olive oil
• 3 tbsp honey
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp ground ginger
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup pomegranate seeds
• 2 tbsp, chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Place 3 medium peeled and 1-inch cubed sweet potatoes in a large bowl. Add 2 tbsp olive oil, 3 tbsp honey, 1 tsp ground cinnamon, 1/2 tsp ground cumin, 1/2 tsp ground ginger, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat evenly.
2. Step 2: Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast for 30-35 minutes, turning halfway through, until the edges are caramelized and the potatoes are tender.
3. Step 3: Transfer the roasted sweet potatoes to a serving dish and sprinkle 1/2 cup fresh pomegranate seeds and 2 tbsp chopped fresh parsley over the top for a vibrant, festive finish. Serve warm.