Charred Sweet Potatoes With Hot Honey Butter and Lime
- Preparing Time: -
- Total Time: -
- Served Person: 8 servings
- kosher salt
- flaky sea salt
- 1 tbsp. ground coriander
- 2 tbsp. honey
- lime wedges (for serving)
- 8 small sweet potatoes (about 3 lb. total), scrubbed, halved lengthwise
- â½ cup extra-virgin olive oil, divided
- 6 tbsp. unsalted butter, room temperature
- 3 tbsp. hot sauce (such as tapatão or cholula)
- â¼ cup raw pumpkin seeds (pepitas)
Preparation Place 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.
Preparation Place 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.
