Get ready for a side dish that might just steal the show. We’re talking about sweet, spicy, and savory all rolled into one incredible bite. These Crispy Hot Honey Roasted Sweet Potatoes are tender on the inside, beautifully caramelized on the outside, and finished with a kick of hot honey that’s simply delicious. It’s one of those sweet potato recipes that you’ll find yourself making again and again, whether for a cozy weeknight dinner or a holiday feast.
Forget boring steamed vegetables. This recipe takes humble sweet potatoes and turns them into something truly special. The combination of cinnamon, salty butter, and that sweet heat from the honey creates a complex flavor profile that pairs well with almost anything. Plus, the toasted pecans add a wonderful crunch. It’s a fantastic example of how a few simple ingredients can create one of the best Sweet Potato Side Dishes you’ve ever had.
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Why You’ll Love This Recipe
Honestly, what’s not to love? This dish hits all the right notes. First off, it’s incredibly easy to make. Even if you’re a beginner in the kitchen, you can pull this off without a hitch. It’s mostly hands-off time while the oven does all the hard work, which is a huge win on busy days. You just toss everything together on a baking sheet and let it roast to perfection.
The flavors are just so well-balanced. You get the natural sweetness from the potatoes, a warm spice from the cinnamon, a savory touch from the butter and olive oil, and then that amazing sweet and spicy drizzle of hot honey. The fresh thyme and crunchy pecans are the perfect finishing touches that bring it all together. It’s a truly satisfying dish that feels a little fancy but is simple enough for any occasion. It’s one of my favorite Vegetable Recipes for a reason!
Ingredients
Here’s what you’ll need to make these incredible roasted sweet potatoes. The homemade hot honey is a simple extra step that is totally worth the effort!
For the Sweet Potatoes
- 1 ½ lb sweet potatoes (peeled and sliced into 1″ thick rounds)
- 2 tablespoons melted butter
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ teaspoon cinnamon
- ½ cup pecans
- 1 teaspoon fresh thyme
For the Hot Honey
- ¼ cup honey
- 1 teaspoon chili flakes
- 1 teaspoon hot sauce (like Frank’s RedHot or your favorite)
Step-By-Step Instructions
Ready to make the best sweet potatoes of your life? Let’s get started. Follow these simple steps for a perfect result every time.
Step 1: Prep the Oven and Potatoes
First things first, preheat your oven to 425 degrees Fahrenheit. A hot oven is key to getting that beautiful caramelization. Grab your darkest baking sheet if you have one; a darker pan helps the sweet potatoes get more color and crispy edges. Place your sliced sweet potatoes right in the middle of the pan.
Step 2: Season and Mix
Pour the melted butter, olive oil, sea salt, black pepper, and cinnamon over the sweet potatoes. Now for the fun part! Use your hands to toss everything together until each sweet potato round is evenly coated. Spread them out in a single layer, making sure they aren’t overlapping too much. This ensures they roast instead of steam.
Step 3: Roast the Sweet Potatoes
Slide the baking sheet into the preheated oven and roast for about 35 minutes. You’re looking for them to be fork-tender and starting to get those lovely browned spots on top. They should smell amazing at this point!
Step 4: Toast the Pecans
Once the 35 minutes are up, carefully pull the baking sheet out of the oven. Sprinkle the pecans evenly over the sweet potatoes. Pop the pan back into the oven for another 5-7 minutes. You’ll know they’re ready when the pecans are a lovely golden brown and smell fragrant and toasty.
Step 5: Make the Hot Honey
While the potatoes are roasting, you can whip up the hot honey. It’s super quick! In a small saucepan, combine the honey, chili flakes, and hot sauce. Warm it over medium heat just until it starts to simmer. As soon as you see little bubbles, remove it from the heat. Let it sit for about 5 minutes to allow the chili flavors to infuse into the honey. If you prefer a smooth honey without the flakes, just strain it through a fine-mesh sieve.
Step 6: Serve and Enjoy
Take the sweet potatoes out of the oven. Transfer them to a serving platter. Drizzle that gorgeous hot honey all over the top and finish with a sprinkle of fresh thyme leaves. Serve immediately while they’re warm and delicious!
How To Store Leftovers
If you happen to have any leftovers (which is a big “if”!), storing them is easy. Let the sweet potatoes cool completely to room temperature. Then, place them in an airtight container and store them in the refrigerator for up to 3-4 days. When you’re ready to eat them, you can reheat them in the oven at 350°F for about 10-15 minutes, or until warmed through. This will help them crisp up again. You can also use a microwave, but they will be softer.
Conclusion
There you have it—a simple yet stunning side dish that is sure to become a new favorite. These Crispy Hot Honey Roasted Sweet Potatoes are the perfect blend of sweet, spicy, and savory, with a delightful texture to match. They are versatile enough for a weeknight meal but special enough for a celebration. It’s one of those Sweet Potato Side Dishes that proves simple ingredients can create truly memorable flavors. So go ahead, give this recipe a try and watch it disappear from the table!
FAQ
Can I Use Different Nuts?
Absolutely! While pecans are a classic pairing with sweet potatoes, you could easily swap them for walnuts or even some slivered almonds. Just keep an eye on them while they toast, as different nuts can burn at different rates.
Is It Possible to Make This Recipe Vegan?
Yes, it’s very simple to adapt. To make this recipe vegan, just substitute the melted butter with a plant-based butter or use an additional 2 tablespoons of olive oil. Also, ensure the honey you use fits your dietary preferences, or you can swap it for maple syrup for a slightly different but still delicious flavor profile.
Can I Prepare the Sweet Potatoes Ahead of Time?
You can definitely do some prep in advance to save time. You can peel and slice the sweet potatoes up to 24 hours ahead. To prevent them from browning, store them in a bowl of cold water in the refrigerator. Just be sure to drain and pat them completely dry before tossing them with the oil and seasonings.
