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Bon Appétit

Twice-Roasted Sweet Potatoes With Hot Honey

4.7

(15)

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Photo by Alex Lau

This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.

Recipe information

  • Total Time

    2 hours

  • Yield

    4 Servings

Ingredients

3

medium sweet potatoes or garnet yams, scrubbed (about 3 pounds)

1

Fresno or other red chiles, thinly sliced

¼

cup honey

4

tablespoons unsalted butter

Kosher salt

2

tablespoons apple cider vinegar

Preparation

  1. Step 1

    Preheat oven to 350°. Poke holes all over sweet potatoes and wrap each in foil. Place on a foil-lined rimmed baking sheet and roast until potatoes are tender, 60–70 minutes (if you have one, use a cake tester to poke right through foil). Unwrap and let sit until cool enough to handle. Increase oven temperature to 450°. Meanwhile, combine chile, honey, and butter in a small saucepan; season with salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar.

    Step 2

    Smash sweet potatoes with your palm, then tear into bite-sized pieces (including skin), the more irregular, the better. Place in a large bowl and add half of hot honey (do not include chile as it will burn); season with salt. Arrange pieces, skin side down, in a single layer on an unlined rimmed baking sheet and roast until browned and crisp around the edges, 20–25 minutes. Drizzle with remaining hot honey with chile.

Nutrition Per Serving

Calories (kcal) 260 Fat (g) 12 Saturated Fat (g) 7 Cholesterol (mg) 30 Carbohydrates (g) 38 Dietary Fiber (g) 3 Total Sugars (g) 21 Protein (g) 2 Sodium (mg) 55
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Reviews (15)

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  • This was excellent! Honey & chiles go very well with sweet potato pieces. The only substitutions were lemon juice for the vinegar and a serrano pepper for the chiles, as per suggestions here. Thanks, Claire!

    • johnmum

    • Colorado

    • 10/4/2020

  • Very much enjoyed this recipe. I was looking for new ways to cook sweet potatoes. Twice roasting will now be a go to for me. I didn't have chili's so I used pre-made hot honey I have. Worked great. This will be the recipe I use for Thanksgiving this year it's that good!

    • Anonymous

    • Austin

    • 4/19/2020

  • This recipe is incredible I had to substitute Serrano chiles due to availability but it didn’t disappoint. Amazing flavor (I used high quality honey) and amazing texture. I also fashioned the leftovers into potato pancakes the next day which was incredible. 🙏🏻

    • Los Angeles

    • 12/22/2019

  • So delicious and very, very easy. It took about an hour and 20 minutes to bake the potatoes. Next time I'll use a slightly higher oven temp for the first bake. Also, a bit of a challenge to get out half of the butter and leave the chiles behind...but do-able Otherwise...perfection! Can't wait to make these again!

    • Anonymous

    • Kailua, Hawaii

    • 10/30/2019

  • I removed the skin cause I didn't like the taste but otherwise enjoyed this recipe

    • Anonymous

    • 6/14/2019

  • Delicious! Used birds eye chilli and it worked well. Also made a second batch using lemon juice instead of apple cider vinegar and that worked too!

    • sumi-e

    • 6/14/2019