Roasted Sweet Potatoes With Hot Honey Browned Butter
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4small to medium sweet potatoes (about 1½ pounds), scrubbed
- 6tablespoons unsalted butter (¾ stick)
- 2tablespoons honey
- 1tablespoon white wine vinegar or apple cider vinegar
- 1teaspoon crushed red pepper flakes
- Kosher salt and freshly ground pepper
- Flaky sea salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
292 calories; 17 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 2 grams protein; 480 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oven to 425 degrees. Poke sweet potatoes all over with a fork and place them all directly on the oven rack. Roast until they are very tender, with bits of sweet potato sugar caramelizing in the spots they’ve been poked, 50 to 60 minutes.
- Step 2
Meanwhile, melt the butter in a small pot over medium heat, swirling the pot just until the butter starts to bubble and brown, about 5 minutes. Add the honey, vinegar and red pepper flakes, swirling to combine (it will bubble up quite a bit), and season with salt and pepper. Remove from heat and set aside.
- Step 3
Once the sweet potatoes are out of the oven, slit them down the middle. Warm the browned butter mixture, and pour over the sweet potatoes. (Alternatively, scoop the flesh out of the skins and transfer to a bowl or serving dish, then drizzle with the browned butter sauce.) Generously sprinkle with flaky sea salt.
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Cooking Notes
dimmerswitch
My husband is a fiend for orange flesh sweet potatoes (aren't they yams?) and we eat a lot of them in our home, on their own and as part of other dishes. This stand alone dish for 'sweets' has become a favorite preparation for a simply easy and delicious meal. We most often use apple cider vinegar with this, but Rancho Gordo has a pineapple vinegar (no kidding) that is a lovely, low acid vinegar that we like in this recipe too. And good butter is key. We like Kerrygold.
JYS
I was strapped for time and I had a ham in the oven at 350, so I peeled and cubed the two large sweet potatoes that I had on hand and roasted them. In about 1/2 hour they were tender. I left them in the oven until the ham was done and some of them developed a crispy side, which was a very nice texture. While they were roasting I made the hot honey brown butter and poured it over the sweet potato cubes and tossed them in a serving bowl. They were very, very good.
Molly
Added some chopped pecans while browning the butter. Delicious.
Shell
Stupid easy and an absolute delight
Harriett
Just what I needed to dress up the sweet potatoes I roasted for Christmas dinner. Even my heat-averse daughter and my butter-averse DIL loved the topping. Will add to the repertoire. Yummy!!
Molly
Added some chopped pecans while browning the butter. Delicious.
sruti
Used red wine vinegar because that’s all I had, but otherwise followed the recipe closely. The butter is... amazing. It’s perfect!
RFS
This is delicious! Made as is with just one potato for me. The brown butter is divine! Will definitely be making this for Thanksgiving - yummier and sweeter than sweet potato pie!
JYS
I was strapped for time and I had a ham in the oven at 350, so I peeled and cubed the two large sweet potatoes that I had on hand and roasted them. In about 1/2 hour they were tender. I left them in the oven until the ham was done and some of them developed a crispy side, which was a very nice texture. While they were roasting I made the hot honey brown butter and poured it over the sweet potato cubes and tossed them in a serving bowl. They were very, very good.
carolynb1618
So yummy. Made a great lunch. I highly recommend it. Made exactly as written. .
Cassandra
Made these for Christmas and actually just dumped all the potato flesh in a bowl then poured the honey butter on top. A few folks did not like spice, so didn't add the red pepper flakes, but definitely will next time.
Ann Eliz
This has become a go-to recipe of mine that I first found in Alison’s book, Dining In—so glad it’s now online as well! This is so simple, and the flavors of the hot honey butter are so interesting that I made a big batch of these to serve at Thanksgiving. Highly recommend.
dimmerswitch
My husband is a fiend for orange flesh sweet potatoes (aren't they yams?) and we eat a lot of them in our home, on their own and as part of other dishes. This stand alone dish for 'sweets' has become a favorite preparation for a simply easy and delicious meal. We most often use apple cider vinegar with this, but Rancho Gordo has a pineapple vinegar (no kidding) that is a lovely, low acid vinegar that we like in this recipe too. And good butter is key. We like Kerrygold.
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