Skip to main content
Epicurious
Bon Appétit

Twice-Roasted Sweet Potatoes With Hot Honey

By Claire Saffitz

5.0

(4)

Tender nuggets of orange sweet potato glazed with a redchile honey.
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

    Serves 4

Ingredients

3 medium sweet potatoes or garnet yams, scrubbed (about 3 pounds)
1 Fresno or other red chiles, thinly sliced
1/4 cup honey
4 tablespoons unsalted butter
Kosher salt
2 tablespoons apple cider vinegar

Preparation

  1. Step 1

    Preheat oven to 350°F. 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°F. 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
TagsSweet PotatoPotatoRoot VegetableVegetableFresno ChileChileSideDinnerNut FreeGluten FreeVegetarian5 Ingredients or FewerEasyRoastBon Appétit

See Related Recipes and Cooking Tips

Read More
Garlic Mashed Potatoes
A good garlic mashed potato recipe can upstage even the flashiest of mains. Adding just a few cloves of garlic turns what could be a simple side dish into something with undeniable charm.
Roasted Honeynut Squash With Cottage Cheese and Chili Crisp
This little squash loves big-flavor toppings.
Candied Purple Sweet Potatoes
Slowly roasting purple sweet potatoes in a sticky-sweet mixture of brown sugar and spices gives them a glossy sheen that’s as stunning as it is flavorful.
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Classic Potato Latkes
Crispy. Golden. Fluffy. Bubbe would approve.
Tandoori-Style Roasted Cauliflower
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.
Sweet-and-Spicy Squash With Scallion Oil
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.