Hot Honey Smashed Sweet Potatoes

By Amanda Paa – Updated September 16, 2021
4.60 from 32 votes
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

pouring hot honey on roasted sweet potatoes

Are you questioning me for doubling down on sweet potatoes’ 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.

drizzling olive oil on sweet potato chunks
close up of jalapeños in hot honey

You’ll start by cutting these orange gems into large, rustic chunks. 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.

smashed hot honey sweet potatoes

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? They’d be the perfect side dish for Air Fryer Popcorn Chicken.

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.

Tips for Cooking with Sweet Potatoes

Like white potatoes, true yams – which are native to Africa – are tubers. But their similar shapes and hues to sweet potato 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 swee tpotato.

Can you eat the skin of sweet potatoes?
You bet! Eating the skin will add more nutrition to your plate, such as fiber and potassium.

Where should I store sweet potatoes?

Avoid storing sweet potatoes in the refrigerator, which will produce a hard center and unpleasant taste. Instead, store your sweet potatoes in a cool, dry, well ventilated space. Kept properly, they’ll stay good for about two weeks.

What are the main health benefits of sweet potatoes?
Natural compounds called carotenoids give NC sweet potatoes 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.)

oven roasted sweet potatoes with hot honey

More Sweet Potato Recipes:

Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Hot Honey Smashed Sweet Potatoes

Hot Honey Smashed Sweet Potatoes

Oven roasted sweet potatoes with a hot honey, jalapeno glaze.
4.60 from 32 votes
Prep Time :10 minutes
Cook Time :50 minutes
Total Time :1 hour
Author: Amanda Paa



  • 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. 


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

Did you make this?

tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen

December 26, 2019


I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.


4.60 from 32 votes (31 ratings without comment)

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Kaitlyn

    5 stars
    So good! Added it to our Thanksgiving meal this year and it’s a keeper.

    • Amanda Paa

      Yay, so glad you enjoyed them! Thanks for making the recipe!

  2. Jennie @OneSweetMess

    Oh my! This beautiful side dish is going on the list. We love sweet potatoes in our house, so this is a must.

  3. Sabrina

    love these, especially since this recipe features one of my favorite ingredients, really nice balance of flavors too with honey, jalapeno and paprika, thank you