Roasted sweet potatoes with hot honey browned butter from Dining In: Highly Cookable Recipes (page 46) by Alison Roman

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Notes about this recipe

  • Superlion85 on January 04, 2026

    Easy to make with pantry staples. Turned out good. I used aleppo peppers for the pepper flakes.

  • bbbtravels on September 20, 2025

    The hot honey browned butter is, as suggested, delicious in plain oatmeal.

  • PennyG on February 24, 2024

    Delicious!

  • lholtzman on October 27, 2023

    I scooped out the flesh and mixed in the butter. I omitted the red pepper flakes so my child would eat.

  • pistachiopeas on November 23, 2022

    This felt very indulgent! I used maple syrup instead of honey. Delicious.

  • KarinaFrancis on February 01, 2020

    Very, very good! I made these to go with the slow roast chicken from Nothing Fancy. Since I had them in the oven at the same time as the bird, so I cooked them for 1hr 15 mins. A touch more acid, either a bit more vinegar or a squeeze of lime would balance the sweetness. I can’t get enough of this book!

  • pattyatbryce on February 10, 2019

    YUM! especially good with a citrusy side (lemon-forward). If you aren't browning butter, you are missing the boat. It is a tad sweet - but ok if balancing a plate.

  • L.Nightshade on September 05, 2018

    I made a slight alteration in the cooking method, as it was too warm in the house to roast! I started them in the microwave, then they went on the grill for the last bit while our meat cooked. I worried that the honey would be a bit too much gilt on the lily, but the vinegar balanced the sweetness, and the red pepper flakes and flaky salt just punched it up. Greatly enjoyed this sweet potato method, and will do it again.

  • Lepa on December 11, 2017

    This was okay but I'm not convinced this treatment is much better than roasted sweet potatoes with butter and salt.

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