Charred Sweet Potatoes With Hot Honey Butter and Lime
Tender roasted sweet potatoes topped with a spicy-sweet honey butter sauce, crunchy spiced pepitas, and a bright squeeze of lime. This dish balances sweet, spicy, and savory flavors with multiple exciting textures.
Ingredients
- •8 whole sweet potatoes
- •½ cup extra-virgin olive oil
- •1 to taste Kosher salt
- •6 Tbsp unsalted butter
- •2 Tbsp honey
- •3 Tbsp hot sauce
- •¼ cup raw pumpkin seeds
- •1 Tbsp ground coriander
- •1 to taste flaky sea salt
- •2 whole limes
Cooking Instructions
- 1.
Place a rack in middle of oven; preheat to 425°F. Place sweet potatoes on a rimmed baking sheet, drizzle with 1/4 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. Let sweet potatoes cool.
30 min
- 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.
5 min
- 3.
Cook pumpkin seeds and remaining 1/4 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.
4 min
- 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.
5 min
- 5.
Do Ahead: Hot honey butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
