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Hello, food enthusiasts! We’re excited to share one of our favorite baked sweet potato recipes. This recipe perfectly balances sweet and spicy flavors, transforming the humble sweet potato into a mouth-watering delicacy. This dish features sweet potato halves roasted to perfection, topped with creamy hot honey butter and crunchy pumpkin seeds. It’s delicious and incredibly easy to make in your toaster oven. Let’s dive into the details of baking potatoes in the HeatMate toaster oven!

Why Sweet Potatoes?

 

Sweet potatoes are versatile and nutritious. They are packed with vitamins A and C, fiber, and antioxidants. Their natural sweetness pairs wonderfully with various spices and seasonings with no extra sugar. In this recipe, we enhance their flavor with a spicy, creamy spread made from hot sauce and butter and add a crunchy texture with toasted pumpkin seeds. Whether you’re serving this as a side dish or a main course, it’s sure to impress.

 

Why Sweet Potatoes Are Perfect for This Recipe

 

Sweet potatoes are great for this recipe because their natural sweetness contrasts beautifully with the spicy hot honey butter. When roasted, they develop a caramelized exterior that complements the creamy, spicy spread, creating a symphony of flavors. Additionally, their dense, creamy texture holds up well to roasting and makes a perfect base for the decadent toppings. Nutritionally, sweet potatoes are superior to regular potatoes, offering more fiber, vitamins, and antioxidants, making this dish delicious and packed with health benefits.

The ingredients for a baked sweet potato recipe are arranged on the table

Ingredients

  • Two medium-sized sweet potatoes, scrubbed and halved lengthwise
  • 2 tbsp extra-virgin olive oil, divided
  • Kosher salt
  • 2 tbsp unsalted butter at room temperature
  • ½ tbsp honey
  • ¾ tbsp hot sauce (such as Tabasco or Tapatío)
  • 1 tbsp raw pumpkin seeds (pepitas)
  • 2 tsp ground coriander
  • Flaky sea salt, to taste
  • Lime wedges for serving
  • ½ cup grape tomatoes, halved
Roasting sweet potatoes in the toaster oven

Recipe Instructions

Baked sweet potato recipe is ready in 25 minutes (excluding prep)

1. Roast the Sweet Potatoes

  1. Cut sweet potatoes in halves.
  2. Drizzle them with ¼ cup of extra virgin olive oil and season with kosher salt.
  3. Turn the potatoes to coat them evenly.
  4. Arrange them cut side down on the HeatMate grill rack placed inside the griddle pan.
  5. Roast sweet potatoes in the toaster oven at 425° F until tender and the cut sides are nicely browned, for about 25 minutes.

You’ll know they’re ready when you do the toothpick test or when the tip of a knife slides easily into the flesh.

Seasoning spicy honey mix with salt

2. Prepare the Hot Honey Butter

While the sweet potatoes are roasting, it’s time to make the hot honey butter. In a small bowl, smash together 2 tablespoons of unsalted butter and ½ tablespoon of honey using a fork until smooth. Gradually add ¾ tablespoon of hot sauce, blending well. This ensures a perfect balance of heat and sweetness. Season the mixture with a pinch of kosher salt to taste.

Toasting pumpkin seeds on the cooktop stove

3. Toast the Pumpkin Seeds

Next, heat the remaining ¼ cup of olive oil in a small skillet over medium heat. Add 1 tbsp of raw pumpkin seeds and cook, stirring often, until they turn golden brown. This should take about 4 minutes. Once the seeds are toasted, remove the skillet from the heat and stir in 2 teaspoons of ground coriander. Season with kosher salt. Combining toasted seeds and coriander adds a beautiful crunch and depth of flavor to the dish.

Plating baked sweet potatoes

4. Assemble the Dish

Once the sweet potatoes are done roasting, transfer them to a serving platter. Generously spread the hot honey butter over the cut sides of the potatoes. Sprinkle with flaky sea salt for an extra burst of flavor. Finally, drizzle the pumpkin seeds over the top. Serve with lime wedges on the side to squeeze over the potatoes just before eating. If you like tomatoes, add ½ cup grape tomatoes, halved. The lime juice’s acidity cuts through the butter’s richness and enhances the flavor.

Making spicy mix with honey and butter

5. Make Ahead Tips

You can prepare the hot honey butter up to a week in advance. Cover it and store it in the refrigerator. When ready to use it, please bring it to room temperature to make it easy to spread. This makes it convenient for busy weeknights or when planning a big meal and want to get some prep work done ahead of time.

Chef’s Notes on Baked Sweet Potato Recipe

 

  • Choosing Sweet Potatoes: I recommend using small sweet potatoes for this recipe as they cook more evenly and quickly. Ensure they are scrubbed clean before roasting.
  • Hot Sauce Selection: Your hot sauce can significantly impact the flavor. I love using Tapatío or Cholula for their well-rounded heat and flavor. Feel free to experiment with your favorite brand.
  • Butter Temperature: Make sure your butter is at room temperature before mixing in the hot sauce and honey. This helps create a smooth and creamy spread.
  • Serving Suggestions: This dish pairs beautifully with grilled meats or a fresh green salad. It also makes a fantastic standalone vegetarian main course.
  • Storing Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator. Reheat in the oven to retain the crispy texture of the potatoes and pumpkin seeds.

 

Wrapping It Up

 

This baked potato recipe with hot honey butter and toasted pumpkin seeds is a fantastic addition to any meal. It’s easy to prepare in the toaster oven, packed with flavor, and sure to please even the pickiest eaters. Whether hosting a dinner party or just looking for a delicious weeknight meal, this dish will not disappoint. Happy cooking with one of the best toaster oven recipes from our selection!

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