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  • Writer's pictureMichelle Iannelli-Rubin

Charred Sweet Potatoes With Hot Honey Butter

If you aren't a fan of sweet potato casserole with marshmallows, then I have got the answer for you...charred sweet potatoes with hot honey butter. Spicy, tangy and salty with a little texture, this dish is simply delicious! A great source of fiber, vitamins, and minerals, sweet potatoes are sweet, starchy root vegetables that are grown worldwide and are rich in antioxidants that protect your body from free radicals.

Did you know?

  • Sweet potatoes are high in beta carotene, vitamins E and C, iron, potassium and vitamin B6.

  • Sweet potato roots are harvested 90 to 120 days after transplanting.

  • North Carolina's official vegetable is the sweet potato.

  • February is National Sweet Potato Month.

Bon Appetite!


Charred Sweet Potatoes With Hot Honey Butter

8 servings


8 small sweet potatoes (about 3 lb. total), scrubbed, halved lengthwise

½ cup extra-virgin olive oil, divided

Kosher salt

6 Tbs unsalted butter, room temperature (so the hot sauce can be easily incorporated)

2 Tbs honey

3 Tbs hot sauce

6 scallions,chopped

1/4 cup candied walnuts, chopped

3 Tbsp. crumbled feta cheese

Flaky sea salt


1. Place a rack in middle of oven, and preheat to 425°. 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.

2. 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.

3. Arrange sweet potatoes on a platter and spread with hot honey butter. Sprinkle with sea salt, scallions, candied walnuts and crumbled feta. Serve with lime wedges for squeezing over.

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