Crispy Accordion Sweet Potatoes with Hot Honey Butter Step-by-step instructions

Before you start

Before you begin, gather all your ingredients and equipment. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Wash the sweet potatoes thoroughly and pat them dry. Place a sweet potato between two chopsticks on a cutting board, and have your sharpest knife ready.

The prep is straightforward but requires a steady hand. Once the potatoes are sliced and seasoned, they go into the oven while you make the hot honey butter. The entire process is efficient and rewards you with a stunning side dish.

Instructions

Prep and Season

1. 1Prepare the Sweet Potatoes
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place a sweet potato between two chopsticks on a cutting board. Make straight vertical cuts across the potato, about 1/4-inch apart, stopping when the knife hits the chopsticks so the bottom stays intact. Flip the potato and make diagonal cuts at a 45-degree angle, again using the chopsticks as a guide. Repeat with the remaining sweet potatoes. Gently stretch each potato to open the accordion folds.
   Look for The potato should fan out like an accordion, with the cuts opening slightly when stretched.
   Tip Keep the cuts close together for more crispy edges, but not so close that the potato breaks apart.
2. 2Season and Oil
   Brush the accordion sweet potatoes with olive oil, making sure to get into the crevices. Sprinkle with ground cinnamon, ground nutmeg, and sea salt flakes, distributing evenly over all surfaces.
   Look for The potatoes should be lightly coated with oil and seasoned evenly.
   Tip Use your hands to rub the oil and spices into the cuts for even coverage.

At the end of this phase, you should have three accordion-cut sweet potatoes, each with a series of parallel cuts that open like a fan when stretched.

They should be brushed with olive oil and evenly coated with cinnamon, nutmeg, and sea salt. The potatoes should look well-seasoned and ready for the oven, with the spice mixture clinging to the surface.

Roast to Crispy Perfection

3. 3Roast the Potatoes
   Place the prepared sweet potatoes on the lined baking sheet. Roast in the preheated oven for 30 minutes, or until the edges are caramelized and crispy, and the centers are tender when pierced with a fork.
   Look for The edges should be golden brown and crisp, and the potato should yield easily to a fork.
   Tip If the potatoes are browning too quickly, tent loosely with foil for the last 10 minutes.

After 30 minutes in the oven, the sweet potatoes should have golden-brown, caramelized edges that are crispy to the touch. The centers should be tender and easily pierced with a fork. The aroma of roasted sweet potatoes with cinnamon and nutmeg should fill the kitchen, and the edges may have slightly darkened spots where the sugars have caramelized.

Finish with Hot Honey Butter

4. 4Make the Hot Honey Butter
   While the potatoes roast, combine the butter, honey, and red chili flakes in a small saucepan. Place over medium heat and stir until the butter is melted and the mixture is foaming and well combined. Remove from heat.
   Look for The butter should be melted, and the mixture should be bubbling and fragrant with chili.
   Tip Keep the heat moderate to avoid burning the honey.
5. 5Drizzle and Serve
   Remove the roasted sweet potatoes from the oven and transfer to a serving platter. Ladle the hot honey butter over the accordion folds, ensuring it seeps into the crevices. Garnish with fresh thyme leaves. Serve immediately while hot and crispy.
   Look for The butter should be sizzling as it hits the hot potatoes, and the thyme adds a fresh aroma.
   Tip Serve right away to enjoy the contrast of crispy edges and tender centers.

The hot honey butter should be a smooth, glossy mixture with a warm amber color, and it should be gently bubbling when you ladle it over the potatoes. As it hits the hot surface, it should sizzle and seep into the folds. The final dish should be glistening, with the butter pooling in the crevices and fresh thyme leaves adding a pop of green.

Common mistakes

One common mistake is cutting too deeply, which causes the potato to fall apart. Using chopsticks as a guide prevents this. Another issue is not stretching the potatoes enough after slicing; they should open up like a fan to allow even roasting.

Overcrowding the baking sheet can also lead to steaming instead of roasting, so give the potatoes space. Finally, don't skip the salt—it balances the sweetness and enhances the overall flavor.

How to tell it’s done

The sweet potatoes are done when the edges are deeply caramelized and crispy, and the centers are tender when pierced with a fork. The internal temperature should be around 205°F (96°C) for a soft, fluffy texture.

The hot honey butter is ready when the butter is fully melted and the mixture is foaming and well combined. The dish is best served immediately, so have your serving platter ready before you take the potatoes out of the oven.