Melting sweet potatoes are sweet potato slices that are oven-roasted until they are crispy on the outside and melting-soft on the inside. Drizzled with an easy honey sriracha sauce to serve, for a sweet-heat flavour. A delicious side dish or enjoy them as a great snack!
These honey sriracha melting sweet potatoes were a big hit when I served them recently. We could not get enough of them. The combination of crispy-soft sweet potatoes with the sweet-heat honey sriracha sauce was absolutely a winner!
Ingredients and substitutions
A few notes about the key ingredients …
Sweet potatoes – Look for sweet potatoes that are similar in size and thickness, as the slices will be more uniform and will cook more evenly.
Honey – Any honey you have or enjoy is fine. No honey? I haven’t tried it, but I suspect you could use real maple syrup, though it will have a slightly different flavour profile.
Butter – Unsalted butter is recommended, as it will allow you to salt with flaky salt without over-salting. If you only have salted butter on hand, certainly use that, but just use a lighter hand when adding additional salt.
Sriracha – I’m sure Sriracha is in most fridges, but if not, any hot sauce is fine. Simply adjust the amount depending on the spiciness of the sauce you are substituting.
How to make honey sriracha melting sweet potatoes
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the recipe card below when making the recipe.
- Start by peeling the sweet potatoes and cutting into 1-inch thick slices.
- Arrange the slices on a baking sheet, leaving space between the potato slices. Drizzle with the melted butter, then flip the potatoes over to evenly coat the slices in butter.
- Sprinkle the slices with a bit of coarse or flaky salt. Place into the oven.
- Meanwhile, add the honey sriracha sauce ingredients to a small saucepan.
- Bring the sauce to a boil and allow to boil about 1 minute, then remove from the heat and set aside.
- Flip the sweet potato slices halfway through cooking.
- Spoon a bit of the honey sriracha sauce on the sweet potato slices for the last few minutes of roasting.
- Remove the sweet potatoes to a plate and stack them up. Drizzle generously with some honey sriracha sauce. (Save any extra sauce to pass when serving!)
- Garnish with sliced green onion and a bit more flaky salt.
Recipe tips!
- After drizzling the cooked sweet potatoes with sauce, don’t throw out the extra sauce. Pour it into a small bowl and have it handy for more drizzling as needed.
- Melting sweet potatoes are delicious with or without sauce, so you can certainly enjoy them plain if you prefer.
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Get the Recipe: Honey Sriracha Melting Sweet Potatoes
Ingredients
- 2 lb sweet potatoes, peeled and sliced into 1-inch thick slices
- 1/4 cup butter, melted *see Note 1 below
- coarse or flaky salt
Honey Sriracha Sauce:
- 2 Tablespoons butter
- 1/4 cup honey
- 2 1/2 Tablespoons Sriracha
- 1 Tablespoon soy sauce, sodium-reduced recommended
- 1 teaspoon fresh lime juice
Garnish
- Green onion, diagonally sliced
- Flaky salt
Instructions
- Preheat the oven to 425F (non-convection/not fan-assisted). Have a large rimmed baking sheet or shallow roasting pan ready.
- Peel and slice the sweet potatoes into 1" thick slices, and place them onto the baking sheet, leaving at least an inch between the slices (or more).
- Melt the butter and drizzle it over the sweet potatoes. Flip the sweet potatoes over and rub them into the melted butter in the pan if needed, to evenly coat the slices in melted butter. Sprinkle a little salt on the slices.
- Place the baking sheet into the oven and roast the sweet potatoes for about 20 minutes. *I like to check on them at about 15 minutes, just in case they are browning more quickly than expected. Likewise, if they aren't browned nicely at 20 minutes, leave them a couple of extra minutes before flipping them over.
- Meanwhile, prepare the honey sriracha sauce by adding all the sauce ingredients to a small saucepan. Stir together well and bring to a boil over medium heat. Allow to boil about 1 minute, then remove from the heat and set aside.
- After the potatoes have roasted for 20 minutes, use tongs to flip the slices over and roast for about another 15 minutes (again, do check on them), spooning a bit of the honey sriracha sauce over each slice for the last 2-3 minutes of roasting. The potatoes are done when they're golden brown and crisp, and the insides are light and fluffy.
- Remove the potatoes from the oven and let them stand a minute or two. Transfer the sweet potatoes to a serving plate and stack them up a bit. Generously drizzle some of the honey sriracha sauce overtop of the sweet potatoes and then garnish with sliced green onion and a bit more flaky salt. Place the remaining honey sriracha sauce in a small bowl with a spoon to pass at the table.
Notes
More sweet potato recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Can these be made ahead, then warmed up later in the day? They look amazing!
Hi Carol, they are still tasty made ahead, but they do lose their crisp. Reheating on a baking sheet in the oven might refresh them best.
These sound delicious and I think I’ll make them this weekend. Just a question, in instruction number 6, you say to flip potatoes and roast for 15 more minutes and top with a little sauce. Are you talking about the honey sriracha sauce or just the sauce in the bottom of the pan?
Hi Theresa, I did mean to spoon a little of the honey sriracha sauce on for the last few minutes of roasting. I’ll clarify that in the instructions. Thanks and enjoy!