Charred Sweet Potatoes With Hot Honey Butter and Lime

From the kitchen of Carly

Charred sweet potatoes split and roasted until their flesh turns silky and edges caramelize. Top with spiced hot honey butter that cuts through richness, then scatter toasted pepitas and finish with lime for brightness and heat.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 18 small sweet potatoes (about 3 lb. total), scrubbed, halved lengthwise
  • 1½ cup extra-virgin olive oil, divided
  • 1Kosher salt
  • 16 Tbsp. unsalted butter, room temperature
  • 12 Tbsp. honey
  • 13 Tbsp. hot sauce (such as Tapatío or Cholula)
  • 1¼ cup raw pumpkin seeds (pepitas)
  • 11 Tbsp. ground coriander
  • 1Flaky sea salt
  • 1Lime wedges (for serving)

Instructions

  1. Place a rack in middle of oven; preheat to 425°F. 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. Let sweet potatoes cool.

  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.

  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.

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