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A plate of food with nuts and herbs on it.

Roasted Sweet Potatoes with Hot Honey Butter and Pumpkin Seeds

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Servings 8 Servings

Ingredients
  

  • 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

Instructions
 

  • 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!