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 Christmas recipe, ready in about 45 minutes, pairs sweet potatoes, olive oil, and 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 "Build a week of meals around this recipe" 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 sweet potatoes, peeled and cut into 1-inch cubes
• 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 fresh parsley, chopped

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.