This recipe is sponsored by the North Carolina Sweetpotato Commission.
Since 1971, North Carolina is the #1 sweetpotato producing state in the United States. Home to over 400 sweetpotato growers, the state’s hot, moist climate and rich, fertile soil are ideal for cultivating sweetpotatoes, averaging at nearly 60% of the U.S. supply. You can find the NC Sweetpotato Commission on Instagram, here, for more recipe ideas.
Are you questioning me for doubling down on sweetpotatoes’ sweetness by adding honey? Stick with me on this one, because heat works with sweet, in the best of ways.
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.
You’ll start by cutting these orange gems into large, rustic chunks. As they roast, the North Carolina sweetpotatoes 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 sweetpotatoes 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. I mean, what could be better that smoky, salty, spicy, sweet?
A swipe through thick and creamy greek yogurt cools things just a bit. Everything works in tandem to create a side dish you’ll make over and over again.
Alright, let’s chat a little bit more about North Carolina sweetpotatoes……
Why are you spelling smashed sweet potatoes with a one word version, “sweetpotato”?
Using the single-word term helps differentiate the sweetpotato from the white or Irish potato, which is a tuber, not a root, and which possess a different nutrient profile.
Like white potatoes, true yams – which are native to Africa – are tubers. But their similar shapes and hues to sweetpotato tend to generate confusion among consumers who interchange these terms. Supermarkets tend to sell “yams” at the winter holidays but even those vegetables are actually sweetpotato.
Can you eat the skin of sweetpotatoes?
You bet! Eating the skin will add more nutrition to your plate, such as fiber and potassium.
Where should I store sweetpotatoes?
Avoid storing sweetpotatoes in the refrigerator, which will produce a hard center and unpleasant taste. Instead, store your sweetpotatoes in a cool, dry, well ventilated space. Kept properly, they’ll stay good for about two weeks.
What are the main health benefits of sweetpotatoes?
Natural compounds called carotenoids give NC sweetpotatoes their rich color. Carotenoids are also antioxidants, which means they have the power to protect your cells from damage. The orange spuds are also high in Vitamin A, fiber, and potassium. (As stated by the North Carolina Sweetpotato Commission.)
If you make these hot honey sweetpotatoes, be sure to tag me on Instagram with hashtag #heartbeetkitchen or @heartbeetkitchen!
- 1/4 cup honey
- 1 jalapeno, thinly sliced
- 1/4 teaspoon smoked paprika
- 2 1/4 teaspoons kosher salt, divided
- 1 1/2 tablespoons fresh lime juice
- 2 pounds sweetpotatoes, skin on, chopped into large chunks
- 3 1/2 tablespoons olive oil, divided
- full fat greek yogurt, for serving
- To a small saucepan, add honey, 4 slices of jalapeno, paprika, 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 large swipe of greek yogurt, serving as a bed for the sweetpotatoes. Place sweetpotatoes on top, and drizzle with remaining honey mixture.
- Give one last squeeze of lime juice over the potatoes and serve.