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.
Has anyone made this make the honey and the goat cheese mixture the day before? I would love to try this for Thanksgiving - but would alos like to prep as much as I can the day before (mom of lots of littles.....)
Not only is this exquisite, but it’s gorgeous too. I used Chuola for the hot sauce. I used a scant half teaspoon of the crushed cayenne pepper. I went with the goat cheese. I crushed the rosemary very fine. Everything came out great. The only thing I would change is the type of salt I used, I would’ve used kosher salt. My husband is reluctant to eat sweet potatoes, but he absolutely loved this. Definitely five stars.
How do people get the sweet potatoes cooked through without burning the skin? I find this method burns the skin at around 45 minutes before the sweet potatoes are cooked through