Hot Honey Baked Sweet Potatoes
Updated Dec. 17, 2024
- Total Time
- 1 hour 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 8small to medium sweet potatoes, scrubbed (about 3 pounds)
- ¼cup clover honey
- ½teaspoon ground cayenne
- 2teaspoons hot sauce
- Salt and black pepper
- 4 to 5ounces goat cheese or blue cheese, softened
- ¼cup heavy cream
- 4tablespoons cold unsalted butter, cut into 8 pats
- ½cup roasted, salted nuts, coarsely chopped
- Finely chopped rosemary or sage, for topping
Nutritional analysis per serving (8 servings)
316 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 5 grams dietary fiber; 14 grams sugars; 7 grams protein; 530 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees and line a large rimmed sheet pan with foil. Pierce the potatoes all over with a fork and place them along the edges of the pan (where it gets the hottest).
- Step 2
Bake until tender and reduced in size, 1 to 1¼ hours. A fork should pierce through the largest potato’s center easily. Remove the pan from the oven and leave on the counter to finish steaming, about 15 minutes.
- Step 3
Meanwhile, in a small saucepan, combine the honey and cayenne pepper. Heat the mixture over medium, stirring occasionally, until bubbling. Continue cooking, stirring constantly, until slightly reduced, 1 to 2 minutes. Remove from the heat, stir in the hot sauce and season with black pepper. Set aside to cool slightly.
- Step 4
To a large bowl, add the goat cheese, heavy cream and a pinch of salt. Whisk the mixture by hand or with an electric mixer until smooth, thick and the consistency of sour cream, 1 to 2 minutes.
- Step 5
When the potatoes have cooled slightly, slice each in half lengthwise without cutting through the bottom. Then, using both hands, gently pinch the bottoms up to push out some of the potato flesh. Season with salt.
- Step 6
To assemble, top each potato with a pat of butter, a dollop of goat-cheese whipped cream, some nuts, a generous drizzle of hot honey and a sprinkle of rosemary.
Private Notes
Comments
This was delicious and I will be making it again. I loved the surprising contrast of flavors. I cut the amount of hot sauce in half for the hot honey and it still had a nice balance of heat and sweet. I also sprinkled flake salt on the sweet potatoes before adding the other ingredients.
Delicious! Nuts didn’t appeal at the time, but I had some pomegranate seeds. Added a beautiful pop of color and tasted good, too. Will definitely make again.
This was delicious. A nice flavor pairing. I just used goat cheese that was soft and at room temperature.
This was great. I scaled it down for two: one with leftovers for a second night. I used some hot honey I made with the NYTimes recipe using peppers I grew. Tomorrow night, when I eat it again, I may scale up on the heat and... I think the goat cheese is mild enough that I could add some blue cheese sprinkles on one side and go the full ride! Very fun little dinner.
This is an absolute banger! Made a slight change and used the Publican spiced honey I always have on hand and just added a few shakes of hot sauce to that, but overall this is A1. And do not skip the crunchy element…chopped toasted pecans are a perfect compliment to balance the otherwise soft texture. Paired this to an apricot-sage-prosciutto-garlic butter-stuffed pan roasted chop, simple lemon roasted broccoli and a proper Sauvignon Blanc…best easy mid-week plate in a minute.
Made this for dinner tonight and was scraping clean my potato skin at the end! Instead of making the hot honey we used Trader Joes version. Saved us time and a pan so it’s a win in my book! We served it with steak and broccoli. My husband has turned his nose up at sweet potatoes for a while but he was very happy with this!