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Bon Appétit

Charred Sweet Potatoes With Hot Honey Butter and Lime

4.6

(42)

Charred Sweet Potatoes With Hot Honey Butter and Lime
Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.

Recipe information

  • Yield

    8 servings

Ingredients

8

small sweet potatoes (about 3 lb. total), scrubbed, halved lengthwise

½

cup extra-virgin olive oil, divided

Kosher salt

6

Tbsp. unsalted butter, room temperature (so the hot sauce can be easily incorporated)

2

Tbsp. honey

3

Tbsp. hot sauce (such as Tapatío or Cholula)

¼

cup raw pumpkin seeds (pepitas)

1

Tbsp. ground coriander

Flaky sea salt

Lime wedges (for serving)

Preparation

  1. Step 1

    Place a rack in middle of oven; preheat to 425°. Place sweet potatoes on a rimmed baking sheet, drizzle with ¼ cup oil, and season with kosher salt. Turn to coat. Arrange cut side down and roast until tender (the tip of a knife should slide easily into flesh) and cut sides are browned, 25–30 minutes.

    Step 2

    Meanwhile, smash together butter and honey in a small bowl with a fork until smooth. Add hot sauce a tablespoonful at a time, blending well after each addition. Season hot honey butter with kosher salt.

    Step 3

    Cook pumpkin seeds and remaining ¼ cup oil in a small skillet over medium heat, stirring often, until pumpkin seeds are golden brown, about 4 minutes. Remove from heat and stir in coriander; season with kosher salt.

    Step 4

    Arrange sweet potatoes on a platter and spread with hot honey butter. Sprinkle with sea salt and spoon pumpkin seed oil over. Serve with lime wedges for squeezing over.

    Step 5

    Do Ahead: Hot honey butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.

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Reviews (42)

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  • Great recipe. simple, delicious, and I make it all the time. Works with all kinds of sweet potatoes. I omit the pumpkins seeds 'cause i never have em on hand and sub valentina/cholula/etc.... for sriracha. My only suggestion is to go ahead and use an electric mixer for the butter.

    • Anonymous

    • Oakland, Calif.

    • 1/2/2021

  • AMAZING. An instant thanksgiving classic. Next time I will serve the hot honey butter on the side so people can add the amount that they would like upon serving.

    • Jordan

    • Newark, CA

    • 12/1/2020

  • I served this to 150 people for a community lunch takeaway program last week. Elegant and VERY well received. Entrée was honey baked ham with prickly pear/plum glaze and corn pudding side dish.

    • Jimmie Vaughn

    • Pittsboro, NC

    • 11/13/2020

  • I love me some honey butter with hush puppies but... I found this recipe to be greasy. I prefer clean, crisp flavors. The butter made the sweet potatoes mushy and soggy. If you have a crowd that doesn't like vegetables - go for it, it will be a hit.

    • Los Angeles, CA

    • 6/8/2020

  • To get the hot honey butter consistent I melted the butter, stirred in the honey and hot sauce, and chilled it to firm up a bit. Dunno what the final texture is like with softened butter but with melted it maintained a very spreadable liquidy-but-not-too-thin texture.

    • Anonymous

    • 5/29/2020

  • Everyone enjoyed; my mom loved it and wants it a ton at the thanksgiving table! Only changes I made were using japanese sweet potatoes because that’s all I could get, and probably using only 6TB of olive oil in total.

    • Anonymous

    • Kentucky

    • 5/28/2020

  • Made this for my family today and they loved it! Will definitely be making this again.

    • hannah.pnngg

    • Austria

    • 5/16/2020