Our love for sweet potatoes knows no bounds: we’ve stuffed them with kale and chickpeas, smashed and thrown them on the grill, and drizzled topped them with feta and drizzles of hot honey. And just when I thought I couldn’t possibly put yet another twist on my favorite vegetable, I stumbled upon a simple yet game-changing new technique that turns out the most crispy roasted sweet potatoes you’ve ever tasted.
Here’s how you do it: halve sweet potatoes lengthwise, rub with oil and salt, then roast facedown on a foil-lined sheet pan. (So far, pretty straightforward – I’ve long been halving my sweet potatoes when I need to cut their roasting time in half.) But the trick comes after you remove the fully tender sweet potatoes from the oven.
In a large cast iron skillet, heat up a little butter and honey (if you like), then sear the sweet potatoes cut side down so they get caramelized, sweet, and nutty from that brown butter.
It ratchets up the flavor and texture, turning a basic sweet roasted potato into a dinner-worthy dish that feels restaurant level.
And speaking of taking the flavor to the next level, to make these a one-dish meal (rather than a side dish) I like to layer on the toppings so I get a good mix of protein and healthy fats that make sweet potatoes filling enough to carry you through. For these, I add dollops of full-fat greek yogurt, chunks of avocado, a pinch of everything spice, and drizzles of lime juice and sriracha. I finish with a shower of whatever fresh tender herbs I have on hand (cilantro, basil, parsley, mint… )
These crispy roasted sweet potatoes are the perfect canvas for creativity, so feel free to go crazy with whatever toppings you love! Black beans, crumbled bacon, goat cheese, sautéed greens, even finely chopped cooked broccoli — they’re all great additions. I’ve been getting lots of questions from y’all lately about adapting recipes kids, and this dinner is a great one for picky eaters. I usually setup a “sweet potato bar” with a few different toppings in little bowls, then give everyone their cooked potato and let them top with whatever they like. If Henry wants to add just a little butter and salt, totally fine – he’s still getting so much nutrients from the sweet potato itself, I’m not worried.
Scroll on for the recipe, and don’t forget to tag @camillestyles and leave a review below if you give these a try!
gluten-free, nut-free, vegetarian
- 4 medium sweet potatoes, washed
- olive oil
- kosher salt
- 1 tablespoon butter
- 1 tablespoon honey
- optional toppings: fresh herbs (basil, cilantro, mint, etc.), plain greek yogurt, lime wedges, chopped avocado, sriracha, everything spice
- Preheat oven to 425. Use a sharp knife to halve sweet potatoes, then drizzle cut sides with olive oil and sprinkle with salt.
- Place cut side down on a parchment-lined baking sheet, then bake for 45 minutes, or until a knife can easily be inserted into the potato. You want it to be very tender, but not totally falling apart.
- In your largest cast iron skillet, melt the butter along with the honey over medium high heat. Add the cooked sweet potatoes, cut side down, and sear facedown for 3 - 5 minutes, until the sweet potatoes are caramelized and golden brown.
- Add whatever toppings you love: fresh herbs, greek yogurt, lime wedges, avocado, everything spice, sriracha... Enjoy!
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