Roasted Sweet Potatoes With Hot Honey Browned Butter
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 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
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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Preparation
- 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.
Private Notes
Comments
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.
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.
Added some chopped pecans while browning the butter. Delicious.
Stupid easy and an absolute delight
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!!
Added some chopped pecans while browning the butter. Delicious.
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