Crispy Accordion Sweet Potatoes with Hot Honey Butter Tips, FAQ & printable recipe

Tips for success

For the crispiest results, don't overcrowd the baking sheet. If you're making a larger batch, use two sheets and rotate them halfway through cooking.

Also, make sure the potatoes are dry before applying the oil; any excess moisture will steam them instead of roasting. If you have time, let the seasoned potatoes sit for 10 minutes before roasting to help the flavors meld.

The hot honey butter can be made ahead and reheated gently just before serving. If it solidifies, simply warm it in a small saucepan over low heat, stirring until smooth. You can also adjust the heat level by adding more or fewer chili flakes.

For a smoky twist, try using smoked paprika instead of chili flakes. And if you have leftover hot honey butter, it's delicious on roasted carrots or drizzled over cornbread.

Variations

• Smoky Paprika Version: Replace the chili flakes in the hot honey butter with 1 teaspoon smoked paprika for a smoky, sweet heat. The paprika adds a depth of flavor that pairs wonderfully with the roasted sweet potatoes.
• Herb-Infused Butter: Add 2 tablespoons of chopped fresh rosemary or sage to the hot honey butter as it melts. The herbs infuse the butter with an aromatic quality that complements the sweet potatoes beautifully.
• Maple-Orange Glaze: Swap the honey for maple syrup and add the zest of one orange to the butter mixture. The citrus brightens the dish and adds a fresh, festive twist that's perfect for autumn.
• Vegan Version: Use vegan butter or coconut oil in place of the butter, and substitute the honey with maple syrup or agave nectar. Ensure the rest of the ingredients are vegan-friendly, and you have a fully plant-based side dish.

Storage and make-ahead

Fridge

Store leftover sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.

Freezer

Freezing is not recommended as the texture will become mushy upon thawing. Best enjoyed fresh.

Reheat

Reheat leftovers in a 350°F (175°C) oven for 10-15 minutes to crisp up the edges again.

Store any leftover sweet potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through and crispy. The hot honey butter can be stored separately in a sealed container in the refrigerator for up to 1 week. Reheat it gently before using.

The accordion-cut sweet potatoes can be prepared up to a day in advance. After slicing and seasoning, store them in the refrigerator, covered, until ready to roast. You may need to add a few extra minutes to the roasting time if they are cold from the fridge. The hot honey butter can also be made ahead and stored in the refrigerator; reheat it gently before drizzling.

Serving ideas

These crispy accordion sweet potatoes are best served hot, straight from the oven, so the edges remain crunchy and the butter is warm and flowing.

They make a stunning side dish for roasted meats, such as chicken or pork, and also work beautifully as a vegetarian main course when paired with a simple green salad. The hot honey butter adds a touch of elegance, making this dish special enough for holiday gatherings.

For a more casual meal, serve the potatoes as a fun appetizer or snack, with extra hot honey butter on the side for dipping. They're also great alongside grilled steaks or burgers, adding a sweet and spicy contrast.

No matter how you serve them, these accordion sweet potatoes are sure to be the star of the table, with their dramatic presentation and irresistible flavor.

Frequently asked questions

Recipe card

Crispy Accordion Sweet Potatoes with Hot Honey Butter

Prep 20 minCook 30 minTotal 50 minServes 4

Ingredients

• 3 large sweet potatoes
• 2 chopsticks (as slicing guides)
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp sea salt flakes
• 50 g butter
• 3 tbsp pure honey
• 1 tsp red chili flakes
• fresh thyme, for garnish, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk

Estimated nutrition per serving

Calories

310

Protein

3 g

Carbohydrates

49 g

Fat

13 g

Automatic estimate from the ingredient list, not laboratory-verified.