Ingredients for Charred Sweet Potatoes With Hot Honey Butter and Lime

• 8 small sweet potatoes (about 1.4kg total), scrubbed, halved lengthwise

• 120ml extra-virgin olive oil, divided

• Kosher salt

• 6 tablespoons unsalted butter, room temperature

• 2 tablespoons honey

• 45ml hot sauce (such as Tapatío or Cholula)

• 35g raw pumpkin seeds (pepitas)

• 1 tablespoon ground coriander

• Flaky sea salt

• Lime wedges (for serving)

Place a rack in middle of oven; preheat to 218°C. Place sweet potatoes on a rimmed baking sheet, drizzle with 60ml oil, and season with kosher salt. Turn to coat. Arrange cut side down and roast until tender (the tip of a knife should slide easily into flesh) and cut sides are browned, 25–30 minutes. Let sweet potatoes cool.

Meanwhile, smash together butter and honey in a small bowl with a fork until smooth. Add hot sauce a tablespoonful at a time, blending well after each addition. Season hot honey butter with kosher salt.

Cook pumpkin seeds and remaining 60ml oil in a small skillet over medium heat, stirring often, until pumpkin seeds are golden brown, about 4 minutes. Remove from heat and stir in coriander; season with kosher salt.

Arrange sweet potatoes on a platter and spread with hot honey butter. Sprinkle with sea salt and spoon pumpkin seed oil over. Serve with lime wedges for squeezing over.

Do Ahead: Hot honey butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.