Honey Sriracha Melting Sweet Potatoes
Honey Sriracha Melting Sweet Potatoes are deliciously addictive sweet potato bites.
These sweet potato slices are oven-roasted until they are crispy on the outside and meltingly-soft on the inside. Drizzled with an easy honey sriracha sauce, they have a crazy sweet-heat flavor. Enjoyed as a side dish, they can also be snacked on straight out of the oven!
This is a very simple dish to make. Place the potato slices on a baking sheet and drizzle with melted butter. Rub the butter on both sides and sprinkle a little salt over the top.
Roast the potatoes for about 20 minutes and then flip them once they are nicely browned. Continue roasting for another 15 minutes or until they are brown, crispy on the outside and soft on the inside.
In the meantime, add all the sauce ingredients to a small saucepan and boil for about a minute. Set aside.
When the potatoes are almost done roasting, spoon a little honey sriracha sauce over each slice for the last couple minutes.
Remove the potatoes from the oven and let them stand for a few minutes. Transfer to a serving dish and drizzle lots of sauce over them. Garnish with sliced green onions and serve with extra honey sriracha sauce on the side.
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Honey Sriracha Melting Sweet Potatoes
Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients
- 2 pounds sweet potatoes, peeled and sliced into 1-inch thick slices
- 1/4 cup unsalted butter, melted (see Chef’s Note below)
- coarse or flaky salt
Honey Sriracha Sauce:
- 2 tbsp unsalted butter
- 1/4 cup honey
- 1 tbsp Sriracha (or more to taste)
- 1 tbsp soy sauce, sodium-reduced recommended
- 1 tsp fresh lime juice
Garnish:
- Green onion, diagonally sliced
- Flaky salt
Instructions
Preheat the oven to 425°F. Have a large rimmed baking sheet or shallow roasting pan ready.
Place the potato slices onto the baking sheet, leaving at least an inch between the slices (or more).
Melt the butter and drizzle it over the sweet potatoes. Flip the sweet potatoes over and rub them into the melted butter in the pan if needed, to evenly coat the slices in melted butter. Sprinkle a little salt on the slices.
Place the baking sheet into the oven and roast the sweet potatoes for about 20 minutes. I like to check on them at about 15 minutes, just in case they are browning more quickly than expected. Likewise, if they aren’t browned nicely at 20 minutes, leave them a couple of extra minutes before flipping them over.
Meanwhile, prepare the honey sriracha sauce by adding all the sauce ingredients to a small saucepan. Stir together well and bring to a boil over medium heat. Allow to boil about 1 minute, then remove from the heat and set aside.
After the potatoes have roasted for 20 minutes, use tongs to flip the slices over and roast for about another 15 minutes (again, do check on them), spooning a bit of the honey sriracha sauce over each slice for the last 2-3 minutes of roasting. The potatoes are done when they’re golden brown and crisp, and the insides are light and fluffy.
Remove the potatoes from the oven and let them stand a minute or two. Transfer the sweet potatoes to a serving plate and stack them up a bit. Generously drizzle some of the honey sriracha sauce overtop of the sweet potatoes and then garnish with sliced green onion and a bit more flaky salt. Place the remaining honey sriracha sauce in a small bowl with a spoon to pass at the table.
Chef’s Note:
Unsalted butter is recommended, as it will allow you to salt with flaky salt without over-salting. If you only have salted butter on hand, certainly use that, but just use a lighter hand when adding additional salt.
Recipe from Season & Suppers
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