Hot Honey Smashed Sweet Potatoes

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Are you questioning me for doubling down on sweet potatoes’ sweetness by adding honey? I promised they’re not too sweet.

Stick with me on this one, because the spicy heat and cool creamy yogurt is the perfect match for these caramelized sweet potatoes.

Welcome to the party, hot honey. Infused with jalapeno and smoked paprika, it’s a real gem of an addition to these smashed sweet potatoes. And a must for your upcoming holiday dinners.

I start by cutting these orange gems into large, rustic chunks with the skins on. As they roast, the sweet potatoes turn even sweeter, as their natural sugars start to caramelize. and give the potatoes the ability to achieve charred, crisp edges.

And the technique that sets this recipe apart? Once the sweet potatoes are tender and beginning to caramelize, you’ll pull them out of the oven and smash them with the bottom of a drinking glass.

Then they’ll roast a bit longer in the hot oven, achieving charred, honey glazed edges that lead to flavor town. So in essence, twice baked, but even better. And void of the hassle of scooping out the flesh and refilling.

Take any honey you’ve got in your cupboard, and barely simmer it with jalapeños and smoked paprika. Or use store-bought! I mean, what could be better that smoky, salty, spicy, sweet?

Then I pile them on top of thick and creamy greek yogurt, which is gives this dish a cool and creamy contrast. Everything works in tandem to create a side dish you’ll make over and over again.

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Hot Honey Smashed Sweet Potatoes

Crispy, oven roasted, smashed sweet potatoes are tossed in a smoky, hot honey glaze! They're full of flavor, caramelized, and perfectly spicy-sweet.

4.60 from 32 votes

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Prep Time :10 minutes minutes

Cook Time :50 minutes minutes

Total Time :1 hour hour

Yield: 5 servings

Author: Amanda Paa

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Ingredients

• 1/4 cup honey
• 1 jalapeno, thinly sliced
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 2 1/4 teaspoons kosher salt, divided
• 1 1/2 tablespoons fresh lime juice
• 2 pounds sweet potatoes, skin on, chopped into large chunks
• 3 1/2 tablespoons olive oil, divided
• 1 cup full fat greek yogurt

Instructions 

• To a small saucepan, add honey, 4 slices of jalapeno, smoked paprika, garlic powder, and 1/4 teaspoon salt. Bring to a simmer, and once simmering, turn off stove and remove pan from heat. With a fork, press down on the jalapeno slices so they release some of their heat. Whisk in 1 1/2 tablespoons olive oil and lime juice. Let sit while you make the sweetpotatoes.
• Preheat oven to 400 degrees F.
• On a parchment lined baking sheet, spread out sweetpotatoes. Coat with 2 tablespoons olive oil and 2 teaspoons salt. Bake for 30 minutes, until sweet potatoes are soft and starting to release syrupy juices.
• Remove from oven, and lightly smash chunks with the bottom of a glass.
• Toss with 2/3 of the honey mixture, and return to oven for
  15-20 minutes, until sweetpotatoes are lightly charred and soft.
• Prepare plate with greek yogurt, serving as a bed for the sweet potatoes. Place sweet potatoes on top, and drizzle with remaining honey mixture.
• Give one last squeeze of lime juice over the potatoes and serve. 

Notes

Adapted from two different recipes, via How Sweet Eats, and Bon Appetit.