Honey Roasted Sweet Potatoes (easy side dish)
Caramelized honey-roasted sweet potatoes with honey butter and nuts. It's easier than it looks and perfect for fall meals and as a holiday side dish, especially Thanksgiving. You can roast them in advance.
Servings 6 servings
Ingredients
For the sweet potatoes:
- 2 pounds sweet potatoes about 4 medium
- 4 tablespoons olive oil or melted unsalted butter or a mix of both
- ½ teaspoon sea or kosher salt or to taste
- ½ teaspoon cinnamon optional
- ⅛ teaspoons freshly ground black pepper or to taste
For the nutty honey butter:
- ½ cup unsalted butter melted
- 2-3 tablespoons runny honey
- ½ teaspoon ground cinnamon
- pinch of salt I like kosher or sea salt
- ½ cup walnuts or pecans lightly toasted and finely chopped
- fresh thyme or sage to decorate, optional
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and dry 2 pounds sweet potatoes. Slice thin slits using a large kitchen knife, about ⅛ inch (3 mm) apart, stopping just before cutting all the way through. You can place two wooden spoons or chopsticks on the sides of each potato to anchor it and stop the knife from slicing all the way through.
- Place sweet potatoes, cut side up, on a foil-lined baking sheet (easier clean-up, but you can also just butter or oil the pan). Brush the potatoes with some of the 4 tablespoons olive oil or melted unsalted butter, making sure some drips into the slits. Season with ½ teaspoon sea or kosher salt, ⅛ teaspoons freshly ground black pepper, and ½ teaspoon cinnamon (if using). The honey butter also has cinnamon, so you can skip it here if you don't want a lighter-spiced flavor.
- Roast for 45–55 minutes, brushing with more oil/butter halfway through, until the potatoes are tender inside and the edges are crispy.
- Make the sweetened butter:
- In a bowl, mix ½ cup unsalted butter, melted, with 2-3 tablespoons runny honey, ½ teaspoon ground cinnamon, and a pinch of salt until smooth.
- Stir in ½ cup walnuts or pecans, chopped and lightly toasted. Taste and adjust sweetness or salt to preference. Once potatoes pierce easily and are cooked, remove from the oven.
- Spread or brush the honey butter over the hot potatoes. You can serve the whole pieces hasselback-style or slice them all the way through and serve rounds.
- Garnish with extra walnuts and chopped fresh thyme or sage, or other herb of choice if desired. Serve warm.
Notes
Peeling is optional. I usually don't. The skin becomes tender when roasted and adds texture, especially when the sweet potatoes are in season and the skin is at its best. Just scrub them well before cutting.
Cut into portions before serving hasselback-style: If using large potatoes, divide them into three pieces or so, so each person can easily add them to their plates, especially if part of a buffet table.
