Charred Sweet Potatoes With Hot Honey Butter and Lime

Photo by Marcus Nilsson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.

8 servings


    • 8 small sweet potatoes (about 3 lb. total), scrubbed, halved lengthwise
    • ½ cup extra-virgin olive oil, divided
    • Kosher salt
    • 6 Tbsp. unsalted butter, room temperature
    • 2 Tbsp. honey
    • 3 Tbsp. hot sauce (such as Tapatío or Cholula)
    • ¼ cup raw pumpkin seeds (pepitas)
    • 1 Tbsp. ground coriander
    • Flaky sea salt
    • Lime wedges (for serving)


    1. 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.
    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. 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.
    4. 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.
    5. Do Ahead: Hot honey butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.

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