Warm up your table with these irresistibly sweet and spicy roasted sweet potatoes, elevated by the rich flavour of Lignum's Scotch Bonnet Pepper Honey. Infused with a touch of jalapeño, smoked paprika, and fresh lime juice, this dish combines heat and sweetness with the creaminess of Greek yogurt for a balanced, flavourful experience. Perfect as a cozy weeknight side or a standout addition to your next dinner party!
Ingredients
- 1/4 cup Lignum Scotch Bonnet Pepper Honey
- 1 jalapeño pepper, thinly sliced
- 1/4 teaspoon smoked paprika
- 2 1/4 teaspoons kosher salt, divided
- 1 1/2 tablespoons fresh lime juice
- 2 pounds sweet potatoes, skin on, chopped into large chunks
- 3 1/2 tablespoons olive oil, divided
- Full-fat Greek yogurt, for serving
Instructions
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Prepare the Honey Mixture
In a small saucepan, combine Lignum Scotch Bonnet Pepper Honey, 4 slices of jalapeño, smoked paprika, and 1/4 teaspoon salt. Bring to a simmer over medium heat. Once it begins to simmer, turn off the stove and remove the pan from heat. Press down on the jalapeño slices with a fork to release a bit more heat, then whisk in 1 1/2 tablespoons olive oil and lime juice. Set aside to let the flavours meld. -
Preheat and Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). On a parchment-lined baking sheet, spread out the sweet potato chunks. Coat them with 2 tablespoons olive oil and 2 teaspoons salt, tossing to ensure even coverage. Bake for 30 minutes until the sweet potatoes are soft and starting to release syrupy juices. -
Smash and Glaze the Sweet Potatoes
Remove the sweet potatoes from the oven and, using the bottom of a glass, gently smash each piece to create flatter surfaces. Toss the potatoes with 2/3 of the honey mixture, reserving the remaining honey for later. Return the baking sheet to the oven and bake for an additional 15-20 minutes until the sweet potatoes are lightly charred and tender. -
Plate and Serve
Spread a generous swipe of Greek yogurt on each serving plate as a creamy base for the sweet potatoes. Arrange the roasted sweet potatoes on top of the yogurt, then drizzle with the remaining honey mixture for an extra layer of flavour. Finish with a final squeeze of lime juice for a refreshing touch.
Enjoy!
Serve immediately to enjoy the perfect blend of heat, sweetness, and creaminess. This dish is a hit as a side for any main course or a unique vegetarian appetizer. For extra flair, garnish with chopped cilantro or extra jalapeño slices if you love a bit more spice!
Ready to taste the sweet heat? Find our Scotch Bonnet Pepper Honey HERE and bring a little spice to your kitchen!