Vegetables: Roasted Sweet Potatoes with Hot Honey Browned Butter

By SharonE

Dining In by Alison Roman

Ingredients

• 4 small to medium sweet potatoes, scrubbed
• 6 Tbs. (3/4 stick) unsalted butter
• 2 Tbs. honey
• 1 Tbs. white wine vinegar or apple cider vinegar
• 1 tsp. crushed red pepper flakes
• kosher slat and freshly ground black pepper
• flaky sea salt

Details

Servings 4

Preparation

Step 1

Preheat the oven to 425 ° F.

Poke each sweet potato all over with a fork and place them all directly on the oven rack. Roast until they are impossibly tender, with bits of sweet potato sugar caramelizing in the spots they’ve been poked, 60 to 80 minutes.

Meanwhile, melt the butter in a small pot over medium heat, swirling the pot just until the butter starts to bubble and brown, about 5 minutes. Add the honey, vinegar, and red pepper flakes, and season with kosher salt and black pepper. Remove from the heat and set aside.

Once the sweet potatoes are out of the oven, slit them down the middle. Warm up the browned butter mixture and pour over the sweet potatoes (alternatively, scoop the flesh out of the skins and transfer it to a bowl or serving dish, then drizzle with the browned butter sauce). Sprinkle with tons of flaky sea salt.

DO AHEAD: The hot honey browned butter can be made 5 days ahead and refrigerated. Rewarm in a small pot before using.