Are you looking for a side dish that really stands out? Something more exciting than steamed vegetables or a simple salad? I know the feeling. It is easy to get stuck in a routine with meals. But I have something for you today that will bring so much flavor to your table.
This is one of my favorite Roasted Sweet Potato Recipes. It combines sweet, savory, and tangy notes in every single bite. We are talking about tender sweet potatoes, sharp pickled red onions, and a warm hot honey dressing. It sounds amazing, right? Let’s get cooking.
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Why You’ll Love This Recipe
First off, the flavors are just incredible. The natural sweetness of the potatoes gets a wonderful boost from the hot honey. It is a fantastic combination. You get a little bit of warmth without it being overly spicy.
Then you have the pickled red onions. If you have never made quick pickled onions at home, you are in for a pleasant surprise. They are so easy to make and they add a bright, acidic pop that cuts through the richness of the other ingredients.
This recipe is also visually stunning. The deep orange of the potatoes, the vibrant purple of the onions, and the fresh green parsley make a beautiful dish. It looks like you spent hours on it, but it comes together quite simply.
It is also a very versatile dish. This is one of those Sweet Potato Side Dishes that works with almost any main course. Serve it alongside roasted chicken, grilled steak, or even a hearty fish fillet. It is always a welcome addition.
Plus, this recipe introduces you to a few simple techniques that can improve your cooking skills. Learning to make a vinaigrette or quick pickle vegetables are great tools to have. This is a great starting point for more Savory Sweet Potato Recipes.
Ingredients
Here is what you will need to gather to make this wonderful sweet potato dish. The list might seem long, but the ingredients are simple and easy to find at most grocery stores.
- 1 cup water
- 2 tablespoons granulated sugar
- 3/4 cup, plus 2 tablespoons apple cider vinegar, divided
- 2 1/4 teaspoons kosher salt, divided
- 1 medium size red onion, sliced (about 1 1/2 cups)
- 2 pounds sweet potatoes, peeled and cut into half inch half moons (6 cups)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 4 tablespoons olive oil, divided
- 3 tablespoons hot honey
- 1 tablespoon whole grain Dijon mustard
- ¼ teaspoon black pepper
- 1/2 cup chopped fresh flat leaf parsley
- 1/2 cup toasted pecan halves
Step By Step Instructions
Ready to make one of the most delicious Roasted Sweet Potato Recipes ever? Follow these simple steps. I will walk you through everything, making it easy and fun.
Step 1: Pickle The Onions
First, let’s get those onions pickling. This step infuses them with so much flavor. In a small saucepan, stir together the water, sugar, three quarters cup of the vinegar, and one teaspoon of salt. Bring this mixture to a boil over high heat.
Once it is boiling, reduce the heat to medium low. Let it simmer for two to three minutes, just until the sugar has completely dissolved. You do not need to stir it during this time.
Now, place your sliced red onion in a heatproof jar or a bowl. Carefully pour the hot pickling liquid over the onions. Make sure all the slices are fully submerged. This is key to getting them evenly pickled.
Seal the jar with a lid or cover the bowl tightly with plastic wrap. Let it sit at room temperature while you prepare the rest of the dish. The onions will soften and absorb all that tangy goodness.
Step 2: Roast The Sweet Potatoes
It is time to focus on the star of our Roasted Sweet Potato Recipes. Start by preheating your oven to 425 degrees Fahrenheit. While it heats up, you can prepare the sweet potatoes.
In a large bowl, toss the sweet potato pieces with smoked paprika, cumin, one teaspoon of salt, and two tablespoons of olive oil. Mix everything together really well until the potatoes are evenly coated in the spices and oil.
Spread the seasoned sweet potatoes in a single, even layer on a baking sheet. Giving them space is important for getting them to roast nicely. This helps create a wonderful Crispy Sweet Potato texture on the outside.
Roast them in your preheated oven for 20 to 25 minutes. They should be tender enough that a fork can easily pierce them. Once they are done, take them out of the oven and set them aside for a moment.
Step 3: Make The Dressing
While the potatoes are roasting, you can whip up the hot honey dressing. This is what brings all the flavors together in our lovely Sweet Potato Side Dishes. It is so simple to make.
In a large bowl, the same one you will use to toss everything together later, whisk the hot honey, mustard, and pepper. Add the remaining two tablespoons of vinegar, a quarter teaspoon of salt, and the remaining two tablespoons of oil.
Keep whisking until the dressing is smooth and well combined. You want it to be a fully emulsified mixture. This dressing is a core part of our Honey Roasted Sweet Potatoes, providing that sweet and spicy kick.
Step 4: Combine Everything
Now for the final and most exciting part. It is time to assemble your beautiful dish. Go back to your pickled onions. Drain them, and measure out about a half cup of the drained onions.
You can save the remaining pickled onions and the pickling liquid. Just store them in a sealed jar in the refrigerator. They are great on salads, sandwiches, and tacos. They will last for up to a month.
Add the roasted sweet potatoes, the fresh parsley, and the half cup of drained pickled onions to the bowl with the hot honey dressing. Gently toss everything together until it is all evenly coated. Be gentle so you do not mash the tender sweet potatoes.
To finish, sprinkle the salad with the toasted pecans. The pecans add a wonderful crunch and nutty flavor. Now your dish is ready to serve. This is truly one of the best Savory Sweet Potato Recipes you will find.
How To Store Leftovers
If you happen to have any leftovers, storing them is easy. Let the dish cool completely to room temperature first. Then, transfer it to an airtight container. It will keep in the refrigerator for up to three or four days.
The flavors actually meld together even more overnight, so some people think it tastes even better the next day. The pecans might lose some of their crunch, so you can always add a fresh sprinkle of nuts before serving the leftovers.
You can enjoy the leftovers cold, straight from the fridge like a salad. Or, you can gently reheat them in a skillet over low heat or in the microwave. This is one of those Roasted Sweet Potato Recipes that is just as good the second time around.
Tips
Want to make this recipe even better? Here are a few tips. For a truly Crispy Sweet Potato result, make sure your oven is fully preheated. Also, do not overcrowd the baking sheet. Use two sheets if you need to.
You can make the pickled onions a day or two in advance. This saves you a step on the day you plan to serve the dish. The longer they sit, the more flavorful they become. Just keep them in a sealed jar in the fridge.
Feel free to customize the nuts. If you do not have pecans, toasted walnuts or even slivered almonds would be a great substitute. The goal is to add a nice textural contrast.
When cutting the sweet potatoes, try to make the pieces as uniform in size as possible. This ensures that they all cook evenly in the same amount of time. No one wants a mix of mushy and undercooked potatoes.
Conclusion
And there you have it. A fantastic recipe for Honey Roasted Sweet Potatoes that is sure to become a new favorite. It is a dish that is bursting with complex flavors, yet it is so straightforward to prepare.
This is more than just a simple side. It is a conversation starter. It shows how a few quality ingredients can be combined in a creative way to produce something truly special. I hope you enjoy making and eating these as much as I do.
So next time you are planning a meal, give these a try. It is one of the most satisfying Roasted Sweet Potato Recipes out there, perfect for a weeknight dinner or a holiday feast. Enjoy!
FAQ
Can I Make This Ahead Of Time?
Yes, you can prepare parts of this dish ahead of time. The pickled onions can be made up to a month in advance and stored in the fridge. You can also make the dressing a day or two before and keep it in an airtight container in the refrigerator.
What Can I Serve With These Sweet Potatoes?
This is one of those versatile Sweet Potato Side Dishes that pairs well with many main courses. It is wonderful with roasted chicken, pork loin, grilled steak, or even a flaky white fish like cod or halibut. It adds a vibrant touch to any plate.
Is This Recipe Spicy?
The spiciness comes from the hot honey. The level of heat can vary depending on the brand you use. It generally provides a mild, warm heat rather than an intense spiciness. If you are sensitive to heat, you can use regular honey and add a tiny pinch of red pepper flakes to control the spice level yourself.
Can I Use A Different Type Of Vinegar?
Apple cider vinegar is recommended for its mild and slightly fruity flavor, which complements the sweet potatoes. However, you could substitute it with white wine vinegar or rice vinegar for a similar tangy result in the pickling liquid and the dressing.
Roasted Sweet Potatoes with Hot Honey and Pickled Onions
This flavorful side dish combines tender roasted sweet potatoes with tangy quick-pickled red onions and a warm, sweet-spicy hot honey dressing. It’s a vibrant and satisfying addition to any meal.
Requirements
Ingredients
Instructions
- First, let’s get those onions pickling. In a small saucepan, stir together the water, sugar, three quarters cup of the vinegar, and one teaspoon of salt. Bring this mixture to a boil over high heat.
- Once it is boiling, reduce the heat to medium low. Let it simmer for two to three minutes, just until the sugar has completely dissolved.
- Now, place your sliced red onion in a heatproof jar or a bowl. Carefully pour the hot pickling liquid over the onions. Make sure all the slices are fully submerged.
- Seal the jar with a lid or cover the bowl tightly with plastic wrap. Let it sit at room temperature while you prepare the rest of the dish. The onions will soften and absorb all that tangy goodness.
- Start by preheating your oven to 425 degrees Fahrenheit. While it heats up, prepare the sweet potatoes.
- In a large bowl, toss the sweet potato pieces with smoked paprika, cumin, one teaspoon of salt, and two tablespoons of olive oil. Mix everything together really well until the potatoes are evenly coated.
- Spread the seasoned sweet potatoes in a single, even layer on a baking sheet. Roast them in your preheated oven for 20 to 25 minutes until tender.
- While the potatoes are roasting, whip up the hot honey dressing. In a large bowl, whisk the hot honey, mustard, and pepper. Add the remaining two tablespoons of vinegar, a quarter teaspoon of salt, and the remaining two tablespoons of oil. Whisk until smooth and emulsified.
- Drain the pickled onions, measuring out about a half cup. (Save remaining pickled onions and liquid in a sealed jar in the refrigerator for up to a month).
- Add the roasted sweet potatoes, fresh parsley, and the half cup of drained pickled onions to the bowl with the hot honey dressing. Gently toss everything together until evenly coated.
- To finish, sprinkle the salad with the toasted pecans. Serve immediately.
Notes
If you have leftovers, let the dish cool completely to room temperature first. Then, transfer it to an airtight container. It will keep in the refrigerator for up to three or four days.
The pecans might lose some of their crunch, so you can always add a fresh sprinkle of nuts before serving the leftovers.
For a truly crispy sweet potato result, make sure your oven is fully preheated. Also, do not overcrowd the baking sheet. Use two sheets if you need to.
You can make the pickled onions a day or two in advance. The longer they sit, the more flavorful they become.
When cutting the sweet potatoes, try to make the pieces as uniform in size as possible to ensure even cooking.
Nutrition
Calories
Sugar
Fat
Carbs
