These sweet potatoes are absolutely amazing — true flavor heaven.
My relationship with sweet potatoes in 2017 was a rollercoaster. I started the year eating them constantly, then a bad flu put me off them entirely. Shortly after I found out I was pregnant, and sweet potatoes made the “do-not-touch” list — they sounded awful.
It took months before I could even think about a sweet potato again.
Then I discovered this recipe, and it changed everything. The combination of caramelized roasted sweet potatoes and hot honey is irresistible.
Late one summer I got obsessed with hot honey. I first drizzled it over pineapple wedges (yes, with cheese) and then found myself adding it to all kinds of dishes. I’m not normally a big spice person, but the gentle heat balanced with sweetness is something I adore — as long as the heat isn’t overwhelming and the sweetness stays balanced.
These sweet potatoes roast up super caramelly. They’re not a traditional Thanksgiving side, though they would be a memorable addition to any holiday table. I’ve made them for weeknight dinners many times — they’re that good. If you want to try something different for Friendsgiving or simply want to elevate your sweet potato game, give these a go.
One caveat: they’re best served immediately. Roasted sweet potatoes can get mushy when reheated or left as leftovers, so plan to enjoy them right out of the oven for the best texture.
But honestly, that’s easy — the second they come out of the oven you’ll want to dig in.
Hot Honey Caramel Sweet Potatoes
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Ingredients
- 2 pounds sweet potatoes peeled and chopped into large chunks
- 4 tablespoons unsalted butter melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 tablespoons brown sugar
- 1/2 cup honey
- 1 jalapeño pepper thinly sliced (keep the seeds in for more heat)
Instructions
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Preheat the oven to 425°F. Arrange the sweet potato chunks in a single layer on a baking sheet or in a baking dish. Cut the pieces about 1 1/2 to 2 inches so they caramelize without overcooking; smaller pieces will roast faster.
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Drizzle the potatoes with melted butter, season with salt and pepper, and sprinkle the brown sugar over them. Toss so each piece is coated. Roast for 20 minutes, then gently flip the pieces and roast another 20 minutes, until tender, caramelized, and slightly charred in spots.
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While the potatoes roast, warm the honey and sliced jalapeños in a small saucepan over medium-low heat. Let the honey come to a light simmer, then remove from the heat and steep for about 5 minutes. Strain through a fine-mesh sieve to remove the peppers and seeds.
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Once the sweet potatoes are golden and caramelized, remove them from the oven and drizzle with the hot honey. Serve immediately for the best texture and flavor.
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Can’t you just see how flavorful these are?