Baked, buttery sweet potatoes loaded with whipped goat cheese, hot honey, and toasted candied pecans. An excellent side dish for the upcoming holiday season. 

I was happy I had two sweet potatoes and all the other ingredients when I stumbled upon this hot honey baked sweet potatoes recipe on NYT Cooking. It was a fun recipe to make and put a huge smile on our faces, especially my daughter, who really loved it. These delicious sweet potatoes pair nicely with some juicy pork chops, balsamic parmesan sautéed spinach, and parmesan rolls.

Hot Honey Baked Sweet Potatoes

Ingredients:

• 2 large sweet potatoes, scrubbed and pierced a few times with a fork

Hot Honey:

• ¼ cup clover honey
• 1½ tsp apple cider vinegar
• 1½ tsp hot sauce
• ⅛ tsp crushed red pepper flakes, or more if desired
• Sea salt and freshly cracked black pepper, to taste

Whipped Goat Cheese:

• 2½ oz goat cheese, softened to room temperature
• 2-3 tbsp heavy cream
• Pinch of sea salt

Serving:

• Butter, to taste
• ½ cup toasted candied pecans, coarsely chopped
• Fresh parsley, finely chopped

How to Make Hot Honey Baked Sweet Potatoes:

Preheat the oven to 400 degrees. Line a small baking sheet with parchment.

Bake the sweet potatoes for 1 hour, or until a tester slides easily into the thickest part.

Remove from the oven and let them cool for about 5-10 minutes.

Meanwhile, make the hot honey by combining the honey, vinegar, hot sauce, crushed red pepper flakes, and sea salt in a small saucepan over medium-high heat. Bring to a boil, stirring constantly, for 2-3 minutes. Remove from the heat to cool.

Meanwhile, whip the goat cheese with the heavy cream and a pinch of sea salt by hand until thick and the consistency of sour cream. Refrigerate until needed.

To assemble, slice each in half lengthwise (without cutting through the bottom). Using both hands, gently pinch the ends in to push up some of the potato flesh. Add butter to taste and season with salt.

Finish by topping with a dollop of whipped goat cheese, a few pecans, a drizzle of hot honey to taste, and parsley. Serve immediately. Enjoy.

Hot Honey Baked Sweet Potatoes

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Course: Sides

Cuisine: American

Servings: 2

Author: Pam - For the Love of Cooking

Equipment

• Small Baking Sheet
• Small Saucepan

Ingredients

Ingredients:

• 2 large sweet potatoes scrubbed and pierced a few times with a fork

Hot Honey:

• ¼ cup clover honey
• 1½ tsp apple cider vinegar
• 1½ tsp hot sauce
• ⅛ tsp crushed red pepper flakes or more if desired
• Sea salt and freshly cracked black pepper to taste

Whipped Goat Cheese:

• 2½ oz goat cheese softened to room temperature
• 2-3 tbsp heavy cream
• Pinch of sea salt

Serving:

• Butter to taste
• ½ cup toasted candied pecans coarsely chopped
• Fresh parsley finely chopped

Instructions

• Preheat the oven to 400 degrees. Line a small baking sheet with parchment.
• Bake the sweet potatoes for 1 hour, or until a tester slides easily into the thickest part.
• Remove from the oven and let them cool for about 5-10 minutes.
• Meanwhile, prepare the hot honey by combining the honey, vinegar, hot sauce, crushed red pepper flakes, and sea salt in a small saucepan over medium-high heat. Bring to a boil, stirring constantly, for 2-3 minutes. Remove from the heat to cool.
• Meanwhile, whip the goat cheese with the heavy cream and a pinch of sea salt by hand until thick and the consistency of sour cream. Refrigerate until needed.
• To assemble, slice each in half lengthwise (without cutting through the bottom). Using both hands, gently pinch the ends toward each other to push up some of the potato flesh. Add butter to taste and season with salt.
• Finish by topping with a dollop of whipped goat cheese, a few pecans, a drizzle of hot honey to taste, and parsley. Serve immediately. Enjoy.

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