Roasted Sweet Potatoes With Chipotle Honey Butter

Name: Roasted Sweet Potatoes With Chipotle Honey Butter
Yield: 6-8
Ingredients: Sweet potatoes: 3 lbs; Olive oil: 1/4 cup + 2 Tbsp; Unsalted butter: 6 Tbsp; Honey: 2 Tbsp; Chipotle Cholula sauce: 3 Tbsp; Pumpkin seeds: 1/4 cup; Coridander: 1 Tbsp; Salt: To taste

Ingredients

3 lbs Sweet potatoes
quartered
1/4 cup + 2 Tbsp Olive oil
6 Tbsp Unsalted butter
room temperature
2 Tbsp Honey
3 Tbsp Chipotle Cholula sauce
Or your favorite hot sauce
1/4 cup Pumpkin seeds
1 Tbsp Coridander
To taste Salt
Both Kosher and coarse, ideally

Directions

I’m totally obsessed with this recipe. I made it or Thanksgiving, adapted from Bon Appétit. And then I made it again for a holiday potluck this week. And there’s a pretty good chance I’m going to make it a third time for Christmas.

The thing is, each time I’ve made these I’ve failed to remember to take process photos… and haven’t even gotten very good shots of the final product. But I really, really wanted to share this recipe with you in time to make it for your own Christmas dinner or holiday potluck.

What’s different from the original recipe? A couple things.

First: Chipotle Cholula! I *love* the smokey flavor this gave to the honey butter. It’s a whole extra dimension. Honestly, I could see using the chipotle honey butter sauce on lots of things. Like wings!

Second: Rather than pour the pumpkin seed oil over the sweet potatoes, I strained the seeds. Not because I was trying to cut down on fat – there’s PLENTY of butter. I worried the oil would make the sweet potatoes soggy and take away from the flavor the honey butter imparts.

The original recipe also called for lime slices – I used these the first time, but didn’t really thing they added much. So I left them out.

While the recipe serves 6-8, I hope that you have leftovers. Because these are really spectacular reheated for breakfast with a soft egg.

Steps

1 Done	Preheat to 425°. Place quartered sweet potatoes on a rimmed baking sheet, toss with ¼ cup oil. Roast until tender, and cut sides are browned, about 25–30 minutes.
2 Done	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 Done	Cook pumpkin seeds and remaining 2 Tbsp 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. Used a slotted spoon the remove the seeds from the oil.
4 Done	Arrange sweet potatoes on a platter and spread with hot honey butter. Sprinkle with sea salt and spoon pumpkin seeds over top.