Charred Sweet Potatoes With Hot Honey Butter and Lime
Charred Sweet Potatoes With Hot Honey Butter and Lime is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Place a rack in middle of oven; preheat to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
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.
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.
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.
Do Ahead: Hot honey butter can be made 1 week ahead.
Cover and chill.
Bring to room temperature before using.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.