Sweet potatoes might naturally have a honeyed flavor, but that doesn’t mean they don’t benefit from a dollop of zesty, date-molasses-infused butter. In this recipe from chef-in-residence Bobby Flay, you’ll learn how to make all that and why roasting sweet potatoes whole on a bed of salt is the move (hint: it makes the skin crispier and well-seasoned!).
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Roasted Sweet Potatoes with Date Butter
Ingredients
Scale
- 4 sweet potatoes (about 2 pounds), scrubbed
- ½ cup kosher salt, plus more for seasoning, and freshly ground black pepper
- 1 stick unsalted butter, fully softened
- 3 tablespoons date molasses (sometimes called date syrup)
- 1 lime, zested
- ¼ cup thinly sliced scallions
- 1 teaspoon sumac
Instructions
- Preheat oven to 400°F.
- Pour about ½ cup kosher salt onto a baking sheet in a thin layer. Place potatoes on top of the salt and transfer to oven. Roast until completely soft all the way through, 35 minutes to 50 minutes, depending on their size.
- Meanwhile, add the softened butter, date syrup, and most of the lime zest to a food processor and process until fully incorporated. Season with salt and pepper, pulse to mix through, and set aside.
- Transfer the fully cooked sweet potatoes to a platter. Carefully slice down the middle of each potato, being sure to keep each sweet potato intact. Pinch the potatoes open to expose more flesh, season with salt and pepper. Add a generous dollop of the date-lime butter to each potato. Top with sliced scallions, the remaining lime zest, and a sprinkle of sumac. Serve the extra date-lime butter on the side.
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