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Bobby Flay’s Roasted Sweet Potatoes with Date Butter

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!).

Get the recipe for Bobby Flay’s Roasted Sweet Potatoes with Date-Lime Butter:

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Roasted Sweet Potatoes with Date Butter

  • Author: Misfits Market


  • 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


  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.

Hungry for more? Try these other sweet potato recipes:

Pan-Roasted Lime-Pomegranate Sweet Potatoes

Sweet Potato Buns

Brûléed Sweet Potatoes