Honey Butter Sweet Potato Wedges
Crispy roasted sweet potato wedges tossed in honey butter with cinnamon for a sweet-savory side dish.
- Prep
- 10min
- Cook
- 30min
- Total
- 40min
- Serves
- 4
- Calories
- 440per serving, est.
By Time for Burgers, updated
Honey goes on after roasting, not before. Sugar on raw sweet potato burns at 425°F (220°C) long before the wedges are tender, so they roast with only oil, salt and pepper and get tossed in honey butter while still hot. The cinnamon stays in the background as a warm note, not a dessert spice.
Lay the wedges cut side down on parchment so the flat faces brown against the pan. Sweet potatoes never crisp the way russets do; expect browned edges and soft, creamy centers. The sweetness works best next to spicy or smoky burgers.
Honey Butter Sweet Potato Wedges
Prep 10 min, cook 30 min, total 40 min. About 440 calories per serving.
timeforburgers.com/recipes/honey-butter-sweet-potato-wedges
Serves 4.
Ingredients
Instructions
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Toss 2 lb sweet potato wedges with 3 tbsp olive oil, 5 g salt, and 2 g black pepper until evenly coated.
Arrange wedges in a single layer on the baking sheet, cut side down for maximum crispiness.
Roast for 25-30 minutes, flipping halfway through, until edges are crispy and centers are tender.
While wedges roast, whisk together 2 oz melted butter, 3 tbsp honey, and 3 g cinnamon in a large bowl.
Transfer hot roasted wedges to the honey butter bowl and toss gently to coat. Garnish with fresh thyme if desired.
Tips
- Cut the wedges to a similar thickness, about 3/4 inch (2 cm) at the widest point, so they finish at the same time.
- Leave space between the wedges, or use two sheets. Crowded wedges steam and stay pale.
- Flip at the halfway mark with a thin metal spatula to keep the browned faces intact.
- Whisk the honey into the butter while it's still warm. In cooled butter the honey sinks and coats unevenly.
Substitutions
- Vegan: maple syrup instead of honey and plant butter instead of butter; the coating is slightly thinner.
- A pinch of cayenne or smoked paprika in the honey butter adds heat against the sweetness.
Make ahead & storage
Roasted wedges keep 3 to 4 days in the fridge. Reheat them on a sheet pan at 425°F (220°C) until hot through, 165°F (74°C), then toss with a little fresh honey butter. They're crispest straight from the oven.
