Roasted Sweet Potatoes with Hot Honey Butter and Pumpkin Seeds
Roasted Sweet Potatoes with Hot Honey Butter and Pumpkin Seeds
- 4 small sweet potatoes, scrubbed and halved lengthwise
- ¼ cup extra-virgin olive oil, divided
- 1 teaspoon kosher salt
- 3 tablespoons butter, room temperature
- 1 tablespoon honey
- dash of hot sauce
- ¼ cup raw pumpkin seeds
- flaky sea salt
- 1 tablespoon chopped fresh rosemary, for garnish
- lime wedges, for serving
Preheat oven to 425°F. Line a sheet pan with parchment paper.
Place sweet potatoes on prepared pan, and drizzle with 2 tablespoons oil, and season with kosher salt. Turn to coat. Place cut side down and roast 25-30 minutes, or until fork-tender.
Combine butter, honey, and hot sauce in a small bowl and mix until smooth. Season hot honey butter with kosher salt.
Heat remaining 2 tablespoons oil in a small skillet over medium heat. Cook pumpkin seeds, stirring often, until seeds are light golden brown, about 2 minutes. Remove from heat and 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. Garnish with fresh rosemary and serve with lime wedges for squeezing over. Enjoy!
