Description
This Hot Honey Caramel Sweet Potatoes recipe features tender roasted sweet potatoes coated in a buttery brown sugar glaze, finished with a spicy-sweet jalapeño-infused honey drizzle. Perfect as a flavorful side dish with a perfect balance of sweetness and heat.
Ingredients
Scale
Sweet Potatoes
- 2 pounds sweet potatoes, peeled and chopped into large chunks (1 1/2 to 2 inch pieces)
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 tablespoons brown sugar
Honey Jalapeño Drizzle
- 1/2 cup honey
- 1 jalapeño pepper, thinly sliced (keep the seeds in)
Instructions
- Preheat and prepare sweet potatoes: Preheat your oven to 425°F (220°C). Place the peeled and chopped sweet potatoes in a single layer on a baking dish or baking sheet. Keeping the chunks large ensures they roast evenly without becoming mushy.
- Coat the sweet potatoes: Drizzle the melted butter over the sweet potatoes, then sprinkle with salt, pepper, and brown sugar. Toss thoroughly so each piece is well coated with the buttery sugar seasoning.
- Roast the sweet potatoes: Roast the potatoes in the preheated oven for 20 minutes. Then, remove the dish and gently flip the sweet potatoes to ensure even caramelization. Return to the oven and roast for an additional 20 minutes until tender and caramelized with some charred spots.
- Prepare the hot honey: While the potatoes roast, combine the honey and sliced jalapeño peppers in a small saucepan over medium-low heat. Bring the mixture to a gentle simmer, then remove from heat and let steep for 5 minutes to infuse the honey with spicy heat.
- Strain the honey: Pour the honey through a fine mesh sieve to remove the jalapeño slices and seeds, leaving a smooth, spicy-sweet syrup.
- Serve: Once the roasted sweet potatoes are golden and caramelized, remove them from the oven and drizzle generously with the strained hot honey. Serve immediately for the best flavor and texture.
Notes
- Adjust the jalapeño quantity to control the heat level to your preference.
- For smaller sweet potato chunks, reduce roasting time to avoid overcooking.
- Use a rimmed baking sheet or dish to catch caramel sauce overflow during roasting.
- This recipe pairs beautifully with roasted meats or as a spicy-sweet side for vegetarian meals.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 20g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 15mg
