What kind of sweet potatoes are best for this Hot Honey Melting Sweet Potatoes recipe?

For these Hot Honey Melting Sweet Potatoes, orange-fleshed varieties like Beauregard or Jewel are excellent choices due to their creamy texture and natural sweetness when cooked. Japanese sweet potatoes (with purple skin, pale flesh) also work well for a slightly denser and nuttier result. The key is to slice them uniformly for even cooking.

Can I make my own hot honey for the Hot Honey Melting Sweet Potatoes?

Absolutely! Making your own hot honey is simple. Gently warm 1/2 cup of honey in a small saucepan with 1/2 to 1 teaspoon of red pepper flakes (or more, to taste) over low heat for 5-10 minutes. Let it cool, then strain out the flakes if desired, or leave them in for extra texture and heat. This allows you to customize the spice level for your Hot Honey Melting Sweet Potatoes.

How do I store and reheat leftover Hot Honey Melting Sweet Potatoes?

Store leftover Hot Honey Melting Sweet Potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm them gently in the microwave until heated through, or for a crispier edge, spread them on a baking sheet and reheat in a preheated oven at 350u00b0F (175u00b0C) for about 10-15 minutes, or until warmed through.

Can I prepare these Hot Honey Melting Sweet Potatoes ahead of time?

Yes, you can do some prep ahead. You can peel and slice the sweet potatoes up to a day in advance and store them in an airtight container submerged in cold water in the refrigerator (drain and pat dry before roasting). The cooked Hot Honey Melting Sweet Potatoes can also be made entirely ahead and gently reheated, though they are best served fresh.

Hot Honey Melting Sweet Potatoes: 5 Steps to Your New Favorite Side Dish

Description

Sweet potatoes roasted until tender and 'melting', then glazed with a spicy-sweet hot honey and savory broth for an unforgettable side dish.

Ingredients

Scale

3 large sweet potatoes (about 2.5 lbs), peeled and sliced into 1-inch thick rounds
2 tablespoons olive oil
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1 cup vegetable or chicken broth (low sodium preferred)
1/4 cup hot honey (store-bought or homemade)
Fresh parsley or chives, chopped, for garnish (optional)

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Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large bowl, toss the sliced sweet potatoes with olive oil, salt, and black pepper until evenly coated.
Step 3: Arrange the seasoned sweet potatoes in a single layer in a large baking dish or on a rimmed baking sheet. Roast for 15-20 minutes, or until they just begin to soften and develop some light browning.
Step 4: Remove the dish from the oven. Pour the broth over the sweet potatoes. Drizzle generously with the hot honey, ensuring it's distributed over the potatoes.
Step 5: Return the dish to the oven and reduce the temperature to 375°F (190°C). Bake for another 25-35 minutes, or until the sweet potatoes are fork-tender and most of the liquid has been absorbed, creating a glossy glaze.
Step 6: Remove the Hot Honey Melting Sweet Potatoes from the oven. Let them rest for a few minutes. Garnish with fresh chopped parsley or chives, if desired, and serve warm.

Notes

For best results, ensure sweet potato slices are uniform in thickness. Adjust the amount of hot honey based on your desired level of sweetness and spice. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and are delicious reheated.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Sides & Salads
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 285 kcal
Sugar: 25g
Sodium: 280mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg

Description

Ingredients

Instructions

Notes

Nutrition

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