Get the Recipe: Honey Sriracha Melting Sweet Potatoes
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.
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
Note 1: 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.
Be sure to read the notes above this recipe card for substitution suggestions and step-by-step photos that you may find helpful.
Serving: 1serving, Calories: 277kcal, Carbohydrates: 42g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 30mg, Sodium: 414mg, Potassium: 538mg, Fiber: 5g, Sugar: 18g, Vitamin A: 21813IU, Vitamin C: 8mg, Calcium: 51mg, Iron: 1mg
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